  54. Meat for Invalids.—The best meat as food for invalids is, in fact, that which is principally used, mutton and beef, lamb, if not too young (sweetbreads, I consider, ought oftener to be introduced), and calves’ feet or head, scalded and boiled until tender, are very nutritious; chickens, pigeons, partridges, are also very inviting. All the above-mentioned articles are easy of digestion, excepting perhaps the beef, which may require to be gently stewed until tender, if for a delicate stomach just ordered to take meat after a serious fit of illness. 55. Plain Mutton Broth for Invalids.—Get one pound of scrag of mutton, break the bone with a chopper, without separating the meat, then put it into a stewpan with three pints of water and a salt-spoonful of salt; boil gently two hours, carefully removing all the scum and fat, which is easily done by allowing it to simmer slowly by the side of the fire; it will be by that time reduced to about one quart, and is then ready to serve. This broth must not be expected to drink very palatable, being deprived of vegetables and seasoning, being in fact more like a beverage than a soup: at the commencement of convalescence more strength may be given if ordered by the doctor, by reducing the original quantity to one pint. This broth is often administered by a spoonful only at a time. 56. Seasoned Mutton Broth.—Put the same quantity of mutton and water into your stewpan, add double the quantity of salt, and a quarter ditto brown sugar, quarter of a middle-sized onion, very little celery, and one ounce of turnip; set it 57. Mutton Broth (with variations). With Vermicelli.—Having made your broth, and passed it through a sieve, as before, put the meat and vegetables upon a plate, and the broth back into the same stewpan; when boiling, if about a quart, add one or two tablespoonfuls of vermicelli, depending upon the strength of the patient’s stomach; ten minutes’ boiling will be sufficient to cook vermicelli. 58. With Rice.—One spoonful of best rice in the stewpan, with mutton and water the same as the barley, as it is better for the rice to be in pulp than underdone. 59. With Semoulina.—Semoulina is very delicate and glutinous, and I am quite confident that the faculty would approve of it after a trial or two; it is good in any kind of broth or milk for invalids, of very easy digestion, and having also the advantage of being tolerably cheap and quickly cooked; proceed as directed for vermicelli. 60. With Arrow-root.—After having passed your broth, 61. Veal Broth (French method).—The following is much recommended by French physicians:—Put one pound of veal from knuckle, with but very little of the bone, into a stewpan with three pints of water and a salt-spoonful of salt, place it over the fire to boil; when boiling, take off all the scum; then add a small cabbage-lettuce and a few sprigs of chervil, if handy; let simmer slowly for two hours, it will then be reduced to about a quart; pass it through a sieve, letting the meat drain, and it is ready to serve. 62. Another way, more palatable.—Take the same quantity of veal as before, which cut into small dice (as you should cut all meat if possible), put it into the stewpan, with a small pat of butter, half an onion, about the same quantity of carrot and turnip, a little celery, and a teaspoonful of salt; set the stewpan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze, then add three pints of hot water; let the whole simmer one hour at the corner of the fire, skim well, pass it through a sieve, and use when required. This broth is most palatable and very digestible, but of course only to be given to the convalescent; it may be served with vermicelli, rice, arrow-root, and semoulina, as directed for mutton broth. 63. Another very Refreshing and Strengthening Veal Broth.—Put two pounds of knuckle of veal into a stewpan, with a calf’s foot split, and the bone taken out and chopped up, add three quarts of water, a good-sized onion, one leek, a piece of parsnip, and two salt-spoonfuls of salt (if allowed by the doctor, if not, the salt must be omitted), set it upon the fire, and when beginning to boil, skim, and let it simmer at the corner of the fire four hours; twenty minutes before passing, The above also makes an excellent dinner soup, and if put in a cool place, would keep a week in winter and three days in summer. 64. Soyer’s new way of making Beef Tea.—Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two button onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor. The same, if wanted plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming, pearl-barley, vermicelli, rice, &c., may be served in it if required. 65. Real Essence of Beef.—Take one pound of solid beef from the rump, a steak would be the best, cut it into thin slices, which lay upon a thin trencher, and scrape quite fine with a large and sharp knife (as quickly as possible, or the juice of the meat would partially soak into the wood, your meat thus losing much of its strengthening quality), when like sausage-meat put it into a stewpan or saucepan, and stir over the fire five or ten minutes, until thoroughly warmed through, then add a pint of water, cover the stewpan as tightly as possible, and let it remain close to the fire or in a warm oven for twenty minutes, then pass it through a sieve, pressing the meat with a spoon to extract all the essence. I beg to observe that here you have the real juice of the meat; but if wanted stronger, put only half instead of one pint of water; seasoning may be introduced, that is, a little salt, sugar, and cloves, but no vegetables, as they would not have time to cook, thus leaving a raw, bad flavor. 66. Pure Osmazome, or Essence of Meat.—Take two pounds of the flesh of any animal or bird (the older the better for obtaining the true flavor), as free from sinew as possible, and mince it well; place it in a Florence oil-flask, and cork it; put this in a saucepan filled with cold water, leaving the neck uncovered; place it on the side of the fire until the water arrives at 160° Fahr., at which temperature it must remain for twenty minutes; then remove it, and strain the contents through a tammie, pressing the meat gently with a spoon; should it require to be kept for some time, put the liquor in a basin or cup, which place in the saucepan; subject it to a boiling heat until it is reduced to a consistency like treacle, removing the scum; this, when cold, will become solid, and will keep for any number of years. Osmazome is known under various names in different cookery books, as “fumet, essence,” &c., but which are obtained in a different way, which causes the gelatine to be produced with the osmazome; but, by the above plan, it is left in the meat, and the osmazome, with a small quantity of the albumen, is extracted, and the albumen is afterwards removed as the scum. 67. Chicken Broth.—Put half a raw chicken into a stewpan, with a quart of water, a little leek and celery, with a salt-spoonful of salt, and a few sprigs of parsley (if allowed), set the stewpan upon the fire; when boiling, skim well, and let simmer upon the corner for one hour; pass it through a sieve, and it is ready for use. The chicken would eat very nice with a little maÎtre d’hÔtel sauce, or any other from that series would do for the parlor, that is, when the patient is not allowed to eat it. For a change, chicken-broth in the following way is very nutritious; that is, after having passed the broth through a sieve, pour it back again into the stewpan, which place over the fire; moisten a teaspoonful of flour in a cup with a little cold broth 68. Eel Broth, very strengthening.—Take a small eel, which skin as described, and wash well, then cut into slices, which put into a small saucepan, just covered with water, add a little salt, a few sprigs of parsley, two button onions, and a clove; let it simmer very gently until the eels are tender, when skim off all the fat, pass the broth through a very fine sieve into a cup: it is then ready to serve when required, but a spoonful only should be taken at a time. A patient is sometimes allowed to take part of the fish, which being so much boiled, constitutes a lighter food than eels are in general; a little melted butter and parsley might be served with them. 69. Lait de Poule, French remedy for colds.—May be made from any of the foregoing broths, and for colds is excellent. Break a fresh egg, separate the white from the yolk, put the yolk in a basin, with a quarter of a gill of good cream or milk, which mix well with a spoon, have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon; it is then ready, and ought to be taken when going to bed, if only for a cold. 70. Sweet Lait de Poule.—This is also reckoned very good for a cold. Put two yolks of eggs into a cup, with two teaspoonfuls of pounded sugar, a few drops of orange-flower water, or the eighth part of the rind of a fresh lemon grated, beat them well together for ten minutes, then pour boiling water gradually over, keeping it stirred, until the cup is nearly full. Drink this very hot when in bed; I can strongly recommend it from experience. 71. Riz au Lait, or Rice Milk, is a very favorite food, or soup; in France many persons make their suppers from it, even when in a state of perfect health. Proceed as follows: wash a 72. Rice Milk seasoned.—Proceed exactly as in the last, but when the rice is quite tender add an ounce of butter, two teaspoonfuls of sugar, and a little salt, stir well together, and it is then ready; this must neither be too thick nor too thin, but about the thickness of well-made gruel; in France they always add a few drops of orange-flower water, but that depends upon taste. These two last are very nutritious, especially after a long illness. 73. Vermicelli au Lait.—Boil a pint of milk, and when boiling add sufficient vermicelli to make it about the thickness of the last article; it may be served quite plain if required, or seasoned as for the riz au lait, but omitting the orange-flower water. 74. Semoulina au Lait.—Boil a pint of milk, and when boiling add a tablespoonful of semoulina, stirring it gently, to prevent its becoming lumpy; let it simmer twenty minutes, and serve either plain or seasoned, as for the riz au lait. 75. Tapioca au Lait.—Proceed exactly as in the last, but it will require rather longer to simmer before the tapioca is tender; and, by way of change, add a little grated lemon-peel, or a glass of white wine, if allowed by the doctor, or season as for the last. 76. Arrow-root.—Put two teaspoonfuls of arrow-root, which mix gradually with enough water or milk, stirring it with a spoon, let it boil a few minutes, and if made with milk, add only a little butter, sugar, and salt, or serve plain; but if made with water, add the eighth part of the rind of a fresh lemon to boil with it; when done add a glass of port or sherry, sugar, a little salt, and a small piece of butter, unless prohibited. 77. Gruel.—Put two tablespoonfuls of oatmeal or prepared groats into a stewpan, and by degrees add a pint of water, mixing smoothly with a wooden spoon, place it upon the fire, keeping it well stirred, until it has boiled a couple of minutes, when pour it into a basin, add half a salt-spoonful of salt, two teaspoonfuls of brown sugar, and two ounces of butter, the latter especially, if for a cold in the chest, even more than that quantity, if the stomach is strong enough to bear it. Gruel when properly made ought to adhere rather thickly to the back of the spoon, but not to be pasty; it ought, likewise, to be eaten directly it is made, or it becomes thick and unpleasant to eat; if required plain, omit all the seasoning; it might also be made of milk. 78. Gruel from Scotch Groats.—Proceed as above, but adding rather more water, and boiling a few minutes longer; many people prefer eating it with the rough groats in it, but if objectionable, place a small clean sieve over the basin you intend serving it in, pass the gruel through, and season as in the last. Some people add spirits or wine; but that I should never recommend any one to do, unless by the doctor’s orders, and that would be but very seldom, especially as regards spirits. 79. Sago Gruel.—Put two tablespoonfuls of sago into a small saucepan, which moisten gradually with a pint of cold water, set it over a slow fire, keeping it stirred until becoming rather thickish and clear, similar to a jelly, then add a little grated nutmeg and sugar according to taste, and serve; half a pat of butter might also be added with the sugar, or it might be made with new milk, and a little salt added, and a glass of wine in either case makes it more palatable. 80. Arrow-root, Transparent Jelly.—Put a good teaspoonful of arrow-root into a basin, which mix smoothly with two spoonfuls of water, then add enough boiling water to make it about the consistency of starch, stirring all the time, pour it into a stewpan, and stir over the fire until it has boiled two minutes; add a little cream, a small glass of wine, and a little sugar, and serve. 81. French Panada, for aged people, invalids, and children.—Break a stale penny roll into a saucepan, in which pour just sufficient water to cover the bread, stir well over the fire, allowing it to boil five minutes, then add half a teaspoonful of salt, and two ounces of fresh butter, mix them, and take from the fire; have one yolk of egg well beaten, with two tablespoonfuls of milk (if handy) or water, which pour into the panada, stirring very quickly for half a minute, it is then ready to pour into a basin and serve. Any common bread would do for panada, but would not eat so light as when made from a roll. I knew a very aged lady in France who accustomed herself to eat a basin of panada every night, a few minutes previous to going to bed, for a period of eighteen years, which will prove that, although very substantial in appearance, it must be very easily digested. Panada ought to be rather thicker than gruel, and may likewise be made of milk, but water is preferable, especially when for bilious people. 82. Barley Water.—Put half a gallon of water into a very clean saucepan, with two ounces of clean (but unwashed) pearl barley, when boiling, carefully skim it with a tablespoon, and add half the rind of a small lemon, let it boil until the barley is quite tender; sweeten with half an ounce of white sugar, strain it through a fine hair sieve, and use when required. The juice of half a lemon in some cases may also be introduced. 83. Rice Water.—Put a quart of water to boil in a saucepan, with a handful of clean rice (but not washed), place it upon the fire, and let boil gently until the rice is quite in a pulp, then pass it through a hair sieve into a jug, pressing as much of the rice through as possible, and when getting cold, sweeten moderately with honey, which will make it very palatable; it should be drunk lukewarm. 84. A New Drink.—Put half a gallon of water upon the fire, and when boiling, have ready four pippin apples (quite ripe), cut each apple into eight slices, without peeling them, throw them into the water, which keep boiling until the apples Two apples thrown into the rice-water and boiled the same would be a great improvement. People in good health would much enjoy such drink, during the summer especially; as also would poor people in the country, where apples are plentiful. Any kind of apples would suit, and brown sugar instead of honey, or even no sugar at all. 85. Cooling Drink.—Bake four or six apples, without peeling them; when done and quite hot, put them into a jug, and pour over three pints of boiling water; cover the jug over with paper, and when cold it is ready for use; a spoonful of honey or brown sugar added makes it very palatable. 86. Almond Water.—Put five ounces of sweet and two of bitter almonds into a saucepan, with a pint of hot water, set them upon the fire, and, when boiling, strain them upon a sieve, take off their skins, and set them in spring water to cool, then dry them upon a cloth, pound them in a mortar until very fine, adding a few drops of water occasionally, to prevent their becoming oily, set a pint of syrup to boil, when throw in the mashed almonds; boil together a minute, then set it at the corner to simmer for a quarter of an hour; it is then ready to pass through a fine sieve for use. When required, add any quantity of cold water you please to make it palatable, according to taste or direction. 87. Barley Lemonade.—Put a quarter of a pound of sugar into a small stewpan, with half a pint of water, which boil about ten minutes, or until forming a thickish syrup; then add the rind of a fresh lemon and the pulp of two; let it boil two minutes longer, when add two quarts of barley-water, from which you have omitted the sugar and lemon; boil five minutes longer, pass it through a hair sieve into a jug, which cover with paper, making a hole in the centre to let the heat through; when cold, it is ready for use; if put cold into a bottle and well corked down, it would keep good several days. Barley Orangeade is made the same, substituting the rind and juice of oranges; the juice of a lemon, in addition, is an improvement, when taken as a refreshing beverage. 88. A Refreshing Beverage.—Slice two oranges and one lemon, which put into a jug, with two ounces of sugarcandy, over which pour one quart of boiling water; stir it occasionally until cold, when drink it a little at a time, as often as ordered by the medical attendant. This drink is also very excellent for persons in health, especially in warm weather. 89. Raspberry Vinegar Beverage.—Put two tablespoonfuls of raspberry vinegar into a cup, over which pour half a pint of boiling water; when cold, use it as you may be instructed or when necessary; any kind of fruit syrup would answer the same purpose, and be equally as good, that is, currants, cherries, strawberries, mulberries, &c. 90. A very Strengthening Drink.—Put a teacupful of pearl-barley into a saucepan, with three pints of cold water, the rind of a lemon and a small piece of cinnamon; boil the whole very gently until the barley becomes tender, when strain it through a fine sieve, and sweeten with a spoonful of treacle: if treacle should be objectionable, honey or sugar will do. 91. Fresh Fruit Water.—Fresh fruits, when in season, are very preferable to syrups, which are but seldom well made, except at some of the first confectioners or Italian warehouses. Pick a bottle of fresh raspberries or strawberries, whichever you may require, rub them through a sieve into a basin, which mix well with half a pint of syrup, the juice of a lemon, and a quart of spring water; pass it through a fine hair sieve, and put it by in a jug for use; both the syrup and water may either be increased or diminished according to taste. Red or white currant waters are made precisely the same, only omitting the lemon, the currants themselves being sufficiently sharp. 92. Cherry Draught.—Choose a pound of good fleshy cherries, from which take the stalk and stones, have a pint of syrup boiling, into which throw them, to boil as fast as possible for ten minutes, then take them from the fire, and add a good wine-glassful of Madeira or sherry, and a quart of boiling water; put it into a jug, with a cup over; when cold, pass it through a sieve, and it is ready for use: the wine may be omitted if not required. A drink of the same description may likewise be made from mulberries, but then a little lemon-juice must be added. 93. Arrow-root Water.—Put half a gallon of water to boil with two apples, the same as in No. 84, with the addition of a stick of cinnamon; let the whole boil half an hour, then mix two large spoonfuls of arrow-root with half a pint of cold water, very smoothly, and pour it into the boiling water: let the whole boil ten minutes, and pass it through a sieve; when cold, it will drink light and thickish. 94. French Herb Broth.—This is a very favorite beverage in France, as well with people in a state of health as with invalids, especially in the spring, when the herbs are young and green. Put a quart of water to boil, but have previously prepared about forty leaves of sorrel, a cabbage-lettuce, and ten sprigs of chervil, the whole well washed; when the water is boiling, throw in the above, with the addition of a teaspoonful of salt and half an ounce of fresh butter; cover your saucepan close, and let them simmer a few minutes, then pass it through a sieve or colander. This is to be drunk cold, especially in the spring of the year, after the change from winter. I generally drink about a quart per day for a week, at that time; but if for sick people, it must be made less strong of herbs, and taken a little warm. To prove that it is wholesome, we have only to refer to the instinct which teaches dogs to eat grass at that season of the year. I do not pretend to say that it would suit persons in every malady, because the doctors are to decide upon the food and beverage of their patients, and study its changes as well as change their medicines. 95. Dry Plum Beverage.—Put a quart of water in a saucepan upon the fire, and, when boiling, throw in twelve fresh dry French plums, and let them boil twenty minutes, then pour them in a basin with the liquor to cool; when cold, take out the plums, which put into a basin; add two tablespoonfuls of brown sugar and a very small quantity of port wine. They are excellent to eat, and the liquor to drink. 96. Figs and Apple Beverage.—Have two quarts of water boiling, into which throw six fresh dry figs, previously opened, and two apples, previously cut into six or eight pieces each; let the whole boil together twenty minutes, then pour them together into a basin to cool, then pass through a sieve; drain the figs, which will be also good to eat. 97. Stewed Plums.—Put twelve French plums in a stewpan, with a spoonful of brown sugar, a gill of water, a little cinnamon, and some thin rind of a lemon; let them stew twenty minutes, then pour them in a basin until cold, take them from their syrup and eat them dry. They are sometimes stewed in wine and water, either port, sherry, or claret. 98. Baked Apples are very much used by invalids: have a common yellow dish, such as you frequently see in farmhouses, into which put about twelve apples (previously well wiped) and about a gill of water, and put them in a hot oven for half an hour, or rather more should the apples be large; when well done, take them out to get cold upon the dish, and eat them cold, either with powdered lump or moist sugar. 99. Cooling Lemonade.—Put a quart of water in a stewpan to boil, into which put two moist dried figs, each split in two; let it boil a quarter of an hour, then have ready the peel of a lemon, taken off rather thickly, and the half of the lemon cut in thin slices; throw them into the stewpan and boil two minutes longer; then pour it into a jug, which cover closely with paper until cold, then pass it through a sieve: add a teaspoonful of honey, and it is ready for use. 100. Imperial, a cooling Drink for the Spring.—Two ounces of cream of tartar, two lemons, juice and peel, four ounces of sugar; place in a stone jug, and pour about six quarts of boiling water; allow it to get cold, and bottle for use; or, instead of sugar, add three tablespoonfuls of raspberry vinegar, and six ounces of honey. This is excellent aerated-like soda water. Essence of ratafia, or any other, may be added, with about half a pint of pure spirit at proof, for those accustomed to spirits. 101. Orangeade.—Proceed as for lemonade, but using the whole of the orange, a little of the peel included, sweetening with sugar candy, and adding a teaspoonful of arrow-root mixed with a little cold water, which pour into the boiling liquid at the same time you put in the orange. The arrow-root makes it very delicate. 102. Toast and Water.—The ease and simplicity of making this popular drink is probably the cause of its not being well made one time in ten, that is, in private families; the bread is too much or too little done, or there is too much or not half enough water, or more or less bread; I venture to say that if any person would take the trouble to go from house to house, where there are patients, and taste toast and water at each, they would not find two of the same flavor, and perhaps not any of it properly made. To make it to perfection, proceed as follows: cut a piece of crusty bread, about a quarter of a pound in weight, place it upon a toasting-fork, and hold it about six inches from the fire; turn it often, and keep moving it gently until of a light yellow color, then place it nearer the fire, and when of a good brown chocolate color, put it into a jug, and pour three pints of boiling water over; cover the jug until cold, then strain it into a clean jug, and it is ready for use: never leave the toast in it, for in summer it would cause fermentation in a short time. I would almost venture that such toast and water as I have described would keep good a considerable time in bottles. The idea that bread must be burnt black to make toast and water is quite a popular delusion, for nothing nourishing could |
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