Mrs. Maclurcan's cookery book

Mode. — Cut the flesh from the bones of a cold chicken, mince rather finely ; partly cook the tomatoes and pass through a sieve, mix with the chicken ; season well with pepper and salt : beat up the eggs well and stir in the flour and baking powder until it is thick enough to stick to the spoon ; then mix the chicken and tomatoes with the batter and drop in a tablespoonful into boiling fat and fry a nice golden brown. 1 chicken A little flour Oil 2 eggs Breadcrumbs Pepper and salt. Eemains cold chicken 2 tomatoes Salt and pepper 2 eggs 2 tablespoonfuls flour J teaspoonf ul baking powder INVALID COOKERY, 289— GEUEL. 1 tablespoonful patent groats 1 pt. boiling water or milk A little cold water Pinch of salt Mode. — Mix the groats with a little water in a basin to a smooth paste, pour over it the boiling water or milk, stirring all the time ; put it into an enamelled saucepan and boil for ten minutes, keep stirring it well ; sweeten it to taste and serve. Wine may be served in it if the patient is allowed it ; two tablespoonfuls of wine to the pint is sufficient. For colds rum may be served in it, also a piece of butter the size of a walnut. 290— BEEF TEA 1 lb. lean gravy beef 1 qt. water Saltspoonful salt. Mode. — Cut the beef into small pieces about the size of dice, put it into a jar with the water (cold), stand the jar in a saucepan of water, put it on the fire and allow it to simmer for three or four hours. Should the invalid be very low, double quantity of meat can be used to the same amount of water. Be careful to remove every particle of fat and to allow the patient to salt to taste, as in some cases if it is too salt the patient may be delicate about the mouth or throat. 291— QUICKLY MADE BEEF TEA. 1 lb. gravy beef 1 pt. of water. Mode. — Pick out the beef without any fat whatever, pass through a mincing machine, put it in a jar with a pint of cold water, then stand the jar in the saucepan of cold Tv^ater. and place the saucepan on the fire and allow it to boil for one hour; remove the jar and pour it through a fine strainer, ; salt to taste, then it is ready for use. rnvalid Cookery. 292^BEEF JELLY. 3'-lbs. gravy beef 1 qt. wat^er Sal^ to taste 1 oz. gelatine. Mode.— Cut up the beef into small pieces and put in a jap with the wajter and a little salt, tie it down securjely with brown paper, stand the jar in a moderate oven for four hours, then strain ; dissolve the gelatine and add to the liquor ; in cold weather tliere is no necessity to use the gelatine; stand in a cool place. You will often find "an invalid will prefer the cold jejjy to hot beef tea, and it makes a nice change. 293— CHICKEN BROTH. 1 chicken ^ water Pepper and sUlt. Mode.— Get a chicken, cut it up into eight or ten pieces, season ^with salf and pepper to taste ; put into a jar with the water^ then stand the jar in a saucepan of water, place it on the fire and allow it to simmer for four or five hours ; strain, allow it to stand until €00l, then remove all fat. If the invalid is strong enough to digest it with' a flavouring of herbs, it is much mi)re palatable with them ; I would, therefore, recommend it being made hot again with a little onion, mace or celery ; it would be necessary to allow another hour for this. 294— GUILLED CHICKEN. 1 chicken (young) Butter Salt.