Cassell's dictionary of cookery

If allowed to boil, however, after the egg is added, the liquid will curdle. Two or three spoonfuls of milk or cream are sometimes added to the egg. For liaison of roux, see Eoux, Brown and White. A liaison of butter is used to enrich rather than to thicken sauces. It should be stirred in cold at the last moment, and on no account allowed to boil. Liebig's Extract of Meat. — This valuable preparation, which is sold as the pure essence of meat, is so wholesome, nourishing, and economical, that it can scarcely be too highly spoken of. It has again and again been of the highest service in cases of extreme prostration, thus proving its nourishing qualities ; and those who have been accustomed to use it as a partial substitute for fresh meat in making soups and sauces will be able to speak of the sa-ving they have thus effected. Care should be taken in preparing it to use boiling water, and a liberal allowance of salt, and also (when it is intended for invalids) to make it rather weak at first, until the patient has become accustomed to its peculiar flavour. It has been calculated that an ounce of this extract contains as much nourishment as can be obtained from two pounds of fresh meat. This should be borne in mind in making soups and sauces. Generally speaking, a mixture of moat and extract will be found to be more satisfactory than if the extract is used alone. Probable cost, Is. 6d. for two ounces. Liebig's Extract of Meat, Beef Tea from.- -Dissolve a tea-spoonful of Liebig's extract in half a pint of water, stir it until dissolved, add half a tea-spoonful of salt, and serve immediately. Time, two or three minutes. Probable cost, l^d. Sufficient for half a pint of beef tea. Liebig's Extract of Meat, Cheap and Nourishing Soup made from.— Buy two pennj-worth of fresh bones, wash them well, break them into small pieces, and put them into a stewpan with four quarts of cold water. Bring the hquid to a boil, remove the scum as it rises, and simmer very gently for five hours. Two large onions stuck with two cloves, two carrots, two turnips, a bunch of parsley, and half a dozen of the outer sticks of a head of celery should be boiled with it for the last hour and a half, and if it is wished to thicken the soup, two table-spoonfuls of sago, rice, or tapioca may be put in as well. Strain the soup, and add, whilst boiling hot, two table-spoonfuls of Liebig's extract of meat. Add salt and pepper to taste, and serve very hot. Probable cost, 2d. per pint. Sufficient for seven or eight persons. Liebig's Extract of Meat, Gravy from {see Gravy from Liebig's Extract, &c.). Liebig's Sandwiches.— Very appetising and nutritious sandwiches may be made for travellers or invalids from Liebig's extract of meat. Cut two sHces of thin bread and butter, remove' the crust, and spread a httle of the extract very thinly over one of the pieces, with a Httle mustard, i^ress the other sUce of bread and butter upon it, and cut it into neat pieces. Time, five minutes to prepare. Liebig's Soup for Children.— Put a table-spoonful of floiu'into a bowl, -w-itha tablespoonful of fini.'ly-ground malt and seven grains and a quarter of bicarbonate of jsotash. Mix these ingredients smoothly with two table-spoonfuls of cold water, then add gTadually, stirring all the time, ten table-spoonfuls of new milk. Put the ( 381 ) LIN