Baked Beef Tea. One pound of fleshy beef, one and
one-half pints of water, one-half saltspoonful
of salt✪ Baked Beef Tea. Cut the beef into small square
pieces, after trimming off all the fat, and
put it into a baking jar, with the above pro-
portion of water and salt; cover the jar
well, place it in a warm, but not hot, oven,
and bake for three or four hours. When
the oven is very fierce in the daytime, it is
The Marjoram, a good plan to put the jar in at night, and
let it remain till the next morning, when the tea will be
done. It should be strained, and put by in a cool place until
wanted. It may also be flavored with an onion, a clove,
and a few sweet herbs, etc., when the stomach is sufficiently
strong to take these.
Panada for Invalids. These are rather different
from what is understood by panada in the ordinary routine
Dishes for Invalids 185
of cooking. They are useful in invalid cookery because
whatever they are made of is finely divided. The following
recipe is given by Dr. F. V. Pavy: Take the white part of
the breast and wings freed from skin, of either roasted or
boiled chicken, or the under side of cold sirloin of roasted
beef; or cold roasted leg of mutton, and pound in a mortar
with an equal quantity of stale bread. Add either the water
in which the chicken has been boiled, or beef tea, until the
whole forms a fluid paste, and then boil for ten minutes,
stirring all the time.
Panada. (Another Mode.) Take of pearl barley or
rice two ounces, wash and put it in a saucepan with half a
pound of veal or mutton cut in small pieces, and half a pint
of water. Simmer it all very gently for two hours, or set it
in the oven all night. Then pound it in a mortar and rub it
through a fine sieve. Add a little cream to make it as thin
as desired, with seasoning to taste✪ Panada for Invalids, and serve it hot or cold;
or to the meat and barley pounded add a handful of bread
crumbs and the yolk of one or two eggs. Poach it in
dessertspoonfuls and serve with any vegetable and a little
milk sauce.
Restorative Jelly. Three ounces of isinglass, two ounces
of gum arable, two ounces of sugar candy, a bottle of sherry✪ Restorative Jelly.
Put them in a jar, cover it closely, and let it stand all night;
then set it in a saucepan of water, and let it simmer until it
is dissolved.
Sago, Cream, and Extract of Beef. Two ounces
of sago, one-half pint of water, one-half pint of cream,
yolks of four eggs, one quart of beef tea✪ Sago, Cream, and Extract of Beef. Wash the sago
until the water poured from it is clear. Then stew the sago
in half a pint of water until it is quite tender and- very
thick; mix with half a pint of good cream and the yolks of
four eggs, and mingle the whole with one quart of beef tea,
which should be boiling. Useful in cases of lingering con-
valescence after acute disease.
1 86 Dishes for Invalids
Page 106 · 5 recipe records on this page
Presented as published in 1894. 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
Baked Beef Tea. One pound of fleshy beef, one and one-half pints of water, one-half saltspoonful of salt. Cut the beef into small square pieces, after trimming off all the fat, and put it into a baking jar, with the above proportion of water and salt; cover the jar well, place it in a warm, but not hot, oven, and bake for three or four hours. When the oven is very fierce in the daytime, it is The Marjoram, a good plan to put the jar in at night, and let it remain till the next morning, when the tea will be done. It should be strained, and put by in a cool place until wanted. It may also be flavored with an onion, a clove, and a few sweet herbs, etc., when the stomach is sufficiently strong to take these.
Panada for Invalids. These are rather different from what is understood by panada in the ordinary routine
Dishes for Invalids 185
of cooking. They are useful in invalid cookery because whatever they are made of is finely divided. The following recipe is given by Dr. F. V. Pavy: Take the white part of the breast and wings freed from skin, of either roasted or boiled chicken, or the under side of cold sirloin of roasted beef; or cold roasted leg of mutton, and pound in a mortar with an equal quantity of stale bread. Add either the water in which the chicken has been boiled, or beef tea, until the whole forms a fluid paste, and then boil for ten minutes, stirring all the time.
Panada. (Another Mode.) Take of pearl barley or rice two ounces, wash and put it in a saucepan with half a pound of veal or mutton cut in small pieces, and half a pint of water. Simmer it all very gently for two hours, or set it in the oven all night. Then pound it in a mortar and rub it through a fine sieve. Add a little cream to make it as thin as desired, with seasoning to taste, and serve it hot or cold; or to the meat and barley pounded add a handful of bread crumbs and the yolk of one or two eggs. Poach it in dessertspoonfuls and serve with any vegetable and a little milk sauce.
Restorative Jelly. Three ounces of isinglass, two ounces of gum arable, two ounces of sugar candy, a bottle of sherry. Put them in a jar, cover it closely, and let it stand all night; then set it in a saucepan of water, and let it simmer until it is dissolved.
Sago, Cream, and Extract of Beef. Two ounces of sago, one-half pint of water, one-half pint of cream, yolks of four eggs, one quart of beef tea. Wash the sago until the water poured from it is clear. Then stew the sago in half a pint of water until it is quite tender and very thick; mix with half a pint of good cream and the yolks of four eggs, and mingle the whole with one quart of beef tea, which should be boiling. Useful in cases of lingering convalescence after acute disease.
1 86 Dishes for Invalids
Records on this page
Baked Beef TeaPanada for InvalidsPanada (Another Mode)Restorative JellySago, Cream, and Extract of Beef