Cut the beef into small pieces, and let it soak in the water, into which the acid and salt have been stirred, till all the juice of the beef is extracted. Strain the liquid through muslin, and serve in a coloured wine-glass. It should be made fresh evcr>' day. MEAT TEA. 451 Liebig's Extractum Carnis. The proportion is about one ounce of the extrac- tum to two quarts of water. It must never be boiled, but stirred into boiling water. For delicate stomachs it is more nourishing when mixed with arrowroot, sago, tapioca, or vermicelli. These additions are to be cooked in water and seasoned with salt and pepper if allowed, and the extract must be stirred in when the arrowroot or other farina is boiling hot. Liebig's extractum must always be used in quanti- ties below rather than above the mark, or a coarse, bitter flavour is apparent. Meat Teas and Drinks. \\ lbs. mutton, veal, or beef free from fat gristle, or bone ; 1 quart cold water ; 2 ozs. rice; Salt to taste✪ Meat Tea. Simmer four hours ; strain ; serve a small quan- tity at a time. Meat Teas and Drinks No. 2. I lb. gravy beef, minced fine ; i\ pints cold water. Place in an earthen jar in the oven for three hours ; strain through muslin. 452 COLD BEEF TEA. Meat Teas and Drinks No. 3. I lb. mutton ; I lb. veal ; Half a chicken, the bones to be broken ; 1 calf s foot ; 2 quarts water ; Pepper and salt to taste. Simmer till a jelly. Cold Beef Tea. One ounce Liebig's extract is to be stirred into four pints of boiling water✪ Cold Beef Tea. It is to be allowed to grow cold, or even to be chilled with ice. A Nourishing Drink. 3 ozs. brandy ; 5 ozs. water ; 3 eggs ; are to be stirred together, and a teaspoonful at a time to be given to the patient. A Nourishing Drink No. 2. Two wine-glasses of sherry or madeira are to be stirred into half a pint of boiling milk. The mixture is to be strained through a silk sieve, so as to get rid of the curd. CHICKEN JELLY. 453 Veal Broth. Take two pounds of perfectly lean veal ; cut off any morsel of fat remaining. Take \ lb. of pearl barley, and after having cut the meat up very small and thin (not chopped it), boil it and the barley toge- ther for two or three hours till it becomes a sort of pulpy mass. Rub this through a hair sieve, and season with a little salt. It is light and nourishing, and very easy of diges- tion. Chicken Jelly. Use an old hen, or if the white parts of }-oung chickens have been used for entrees, the legs can be reserved for chicken jelly. Boil slowly in a small quantity of water, putting on in cold water — one pint of water✪ Chicken Jelly if a whole chicken is used. An hour after the saucepan or bain-marie has been on the fire, take it off, slip out the bones, crush or pound and return them to the broth, and let it simmer slowly for an hour and a half ; season with salt and a little white pepper^ strain through muslin after passing through a colander, and if it is to be eaten cold pour into a mould or a shallow china dish ; send the jelly up on a napkin with a garnish of parsley or watercress. This is a very agreeable dish if the state of the teeth and gums requires soft food, and the preparations of broth and soup are not liked. The jelly is strong enough to keep any shape, and might 454 CUTLETS FOR INVALIDS.

AI-modernized reading of the original text

Cut the beef into small pieces, and let it soak in the water, into which the acid and salt have been stirred, till all the juice of the beef is extracted. Strain the liquid through muslin, and serve in a coloured wine-glass. It should be made fresh every day. MEAT TEA. 451 Liebig's Extractum Carnis. The proportion is about one ounce of the extractum to two quarts of water. It must never be boiled, but stirred into boiling water. For delicate stomachs it is more nourishing when mixed with arrowroot, sago, tapioca, or vermicelli. These additions are to be cooked in water and seasoned with salt and pepper if allowed, and the extract must be stirred in when the arrowroot or other farina is boiling hot. Liebig's extractum must always be used in quantities below rather than above the mark, or a coarse, bitter flavour is apparent. Meat Teas and Drinks. \\ lbs. mutton, veal, or beef free from fat gristle, or bone ; 1 quart cold water ; 2 ozs. rice; Salt to taste. Simmer four hours ; strain ; serve a small quantity at a time. Meat Teas and Drinks No. 2. I lb. gravy beef, minced fine ; i\ pints cold water. Place in an earthen jar in the oven for three hours ; strain through muslin. 452 COLD BEEF TEA. Meat Teas and Drinks No. 3. I lb. mutton ; I lb. veal ; Half a chicken, the bones to be broken ; 1 calf s foot ; 2 quarts water ; Pepper and salt to taste. Simmer till a jelly. Cold Beef Tea. One ounce Liebig's extract is to be stirred into four pints of boiling water. It is to be allowed to grow cold, or even to be chilled with ice. A Nourishing Drink. 3 ozs. brandy ; 5 ozs. water ; 3 eggs ; are to be stirred together, and a teaspoonful at a time to be given to the patient. A Nourishing Drink No. 2. Two wine-glasses of sherry or madeira are to be stirred into half a pint of boiling milk. The mixture is to be strained through a silk sieve, so as to get rid of the curd. CHICKEN JELLY. 453 Veal Broth. Take two pounds of perfectly lean veal ; cut off any morsel of fat remaining. Take \ lb. of pearl barley, and after having cut the meat up very small and thin (not chopped it), boil it and the barley together for two or three hours till it becomes a sort of pulpy mass. Rub this through a hair sieve, and season with a little salt. It is light and nourishing, and very easy of digestion. Chicken Jelly. Use an old hen, or if the white parts of }-oung chickens have been used for entrees, the legs can be reserved for chicken jelly. Boil slowly in a small quantity of water, putting on in cold water — one pint of water if a whole chicken is used. An hour after the saucepan or bain-marie has been on the fire, take it off, slip out the bones, crush or pound and return them to the broth, and let it simmer slowly for an hour and a half ; season with salt and a little white pepper^ strain through muslin after passing through a colander, and if it is to be eaten cold pour into a mould or a shallow china dish ; send the jelly up on a napkin with a garnish of parsley or watercress. This is a very agreeable dish if the state of the teeth and gums requires soft food, and the preparations of broth and soup are not liked. The jelly is strong enough to keep any shape, and might 454 CUTLETS FOR INVALIDS.

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