Mode. — Get a very young chicken, about two or three
month's' old, pluck and*^ clean it nicely, split it down the
back, twist the pinions under the wings and flatten them
out, spread a little butter over it and put it on the grill
over a very clear fire, watch it closely and keep turning it
so that it will not get burnt, but will be well cooked right
Invalid Cookery.
through ; it will take fifteen to twenty-five minutes ; put
on a nice hot plate, sprinkle a little salt and butter over it
and serve at once.
295— CHICKEN JELLY.
1 chicken 1 pt. of water
Salt✪ Chicken Jelly.
Mode. — Chop up the chicken into small pieces, put it
into a jar with the water and a little salt; tie the jar
down with brown paper and stand it in a moderate oven
for six or seven hours, take it out and strain through a tea
towel or felt jelly bag ; place in small tins which have
been rinsed in cold water and stand in a cool place. This
seldom wants gelatine. I have made it in the hottest
weather and it has set nicely.
296— TOAST AND WATEE
1 slice of toast 1 qt. boiling water✪ Toast and Water
Mode. — Toast a slice of stale bread or a piece of crust
to a nice brown on every side, but do not allow it to burn.
Put it into a jug and pour the boiling water over it, cover
it and allow it to remain until it is cold ; strain it and
then it is ready for use.
297— BAELEY WATER.
1 oz. barley 2 qts. water.
Mode. — "Wash the barley, then put it into a clean
saucepan, and boil for two and a-half hours slowly, strain
it and it is ready for use. Lemon juice may be added to
this with a little sugar ; it makes it more agreeable.
298— BARLEY WATER✪ Barley Water (Another Way).
2 ozs. clean pearl barley 4^ pts. cold water.
Mode. — Pour half a pint of the water on the barley
in a saucepan, and simmer slowly for ten minutes ; pour
off all the liquor remaining and add the four pints of
Invalid Cookery.
water to tlie softened barley, and boil slowly till the
quantity is reduced to one- half ; strain into a large jug in
which one or two slices of lemon and a little sugar have
been placed ; when cold and properly stirred a cupful may
be taken repeatedly ; a quarter of a pound of tamarinds
or a little cream of tarter may be substituted for the
lemon. It is as well then to strain it again to keep back
the seeds, twigs, etc., and according to the ailment for
which it is used, a wineglassful taken every one or four hours.
In cases of cough or effections of the chest, a cool relaxing
draught, acting on the vessels of the throat and chest is
produced by adding one drachm of powdered nitre to each
pint of barley water.
299— MUTTON BEOTH.
1 lb. neck of mutton 1 qt. water
Salt and pepper 1 oz. rice or barley
1 teaspoonful of chopped parsley✪ Mutton Broth.
Mode. — Chop up the mutton into small pieces, put it
into a stewpan with a quart of water and a little salt,
stand it on the fire and allow it to come to the boil slowly,
skimming it all the time as the scum rises. When nicely
skimmed cover closely and allow it to simmer for two or
three hours ; strain and put it back into the saucepan with
the rice or barley and boil until they are sufficiently
cooked ; put in the parsley just before serving. Vegetables
may be added to this if wished.
Page 55 · 5 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mode. — Get a very young chicken, about two or three month's' old, pluck and clean it nicely, split it down the back, twist the pinions under the wings and flatten them out, spread a little butter over it and put it on the grill over a very clear fire, watch it closely and keep turning it so that it will not get burnt, but will be well cooked right
Invalid Cookery.
through ; it will take fifteen to twenty-five minutes ; put on a nice hot plate, sprinkle a little salt and butter over it and serve at once.
295— CHICKEN JELLY. 1 chicken 1 pt. of water
Salt.
Mode. — Chop up the chicken into small pieces, put it into a jar with the water and a little salt; tie the jar down with brown paper and stand it in a moderate oven for six or seven hours, take it out and strain through a tea towel or felt jelly bag ; place in small tins which have been rinsed in cold water and stand in a cool place. This seldom wants gelatine. I have made it in the hottest weather and it has set nicely.
296— TOAST AND WATER 1 slice of toast 1 qt. boiling water
Mode. — Toast a slice of stale bread or a piece of crust to a nice brown on every side, but do not allow it to burn. Put it into a jug and pour the boiling water over it, cover it and allow it to remain until it is cold ; strain it and then it is ready for use.
297— BARLEY WATER.
1 oz. barley 2 qts. water.
Mode. — "Wash the barley, then put it into a clean saucepan, and boil for two and a-half hours slowly, strain it and it is ready for use. Lemon juice may be added to this with a little sugar ; it makes it more agreeable.
298— BARLEY WATER (Another Way).
2 ozs. clean pearl barley 4^ pts. cold water.
Mode. — Pour half a pint of the water on the barley in a saucepan, and simmer slowly for ten minutes ; pour off all the liquor remaining and add the four pints of
Invalid Cookery.
water to tlie softened barley, and boil slowly till the quantity is reduced to one- half ; strain into a large jug in which one or two slices of lemon and a little sugar have been placed ; when cold and properly stirred a cupful may be taken repeatedly ; a quarter of a pound of tamarinds or a little cream of tarter may be substituted for the lemon. It is as well then to strain it again to keep back the seeds, twigs, etc., and according to the ailment for which it is used, a wineglassful taken every one or four hours. In cases of cough or effections of the chest, a cool relaxing draught, acting on the vessels of the throat and chest is produced by adding one drachm of powdered nitre to each pint of barley water.
299— MUTTON BROTH. 1 lb. neck of mutton 1 qt. water
Salt and pepper 1 oz. rice or barley
1 teaspoonful of chopped parsley.
Mode. — Chop up the mutton into small pieces, put it into a stewpan with a quart of water and a little salt, stand it on the fire and allow it to come to the boil slowly, skimming it all the time as the scum rises. When nicely skimmed cover closely and allow it to simmer for two or three hours ; strain and put it back into the saucepan with the rice or barley and boil until they are sufficiently cooked ; put in the parsley just before serving. Vegetables may be added to this if wished.
Records on this page
Chicken JellyToast and WaterBarley WaterBarley Water (Another Way)Mutton Broth