Handbook of practical cookery

NOTE.— The quantity of sugar may be increased or diminished at will. Savoury Jelly.— Three pounds shin of beef, one tea-spoonful salt, one salt-spoonful pepper. Cut the meat from the bone, break up the bone with a hammer, place the pieces in a jar; cut the meat in very small pieces, place them in the jar also. Cover the jar, then tie over it a strong piece of brown paper. Place the jar in a large pan of boiling water, and allow the water to boil slowly round it for six hours. Remove the cover from the jar, strain the liquor into a basin, and season it with the pepper and salt. A pint of nourishing soup may be made from the meat by adding to it a sliced carrot and turnip, covering it with a pint and a quarter of cold water, and allowing all to simmer slowly two hours. Strain and season it, when it is ready for use. Quickly-made Beef Tea.— One half pound of steak, one half pint cold water. Procure the steak from the top of the round, remove all fat and skin, place it on a board, and with a sharp knife cut it in very thin, small pieces. Place the pieces in a dry stew-pan, place the pan over a very slow fire, and with the back of a wooden spoon stir the pieces of steak for five minutes. At the end of this time the steak will be nearly covered with a very strong gravy ; add now the cold water, stir all till boiling. Cover the sauce-pan, and simmer the contents very slowly for ten minutes. Strain the tea into a basin, when it is ready for use. Season to taste. Economical Beef Tea (for long illness). — One knuckle bone of veal, four pounds middle cut of the shin of beef. Break the knuckle bone with a hammer, place it in a large jar. Cut the meat from the beef -bone, remove the marrow from the bone, break the bone and place it in the jar also. Cut the meat in small pieces, add them to the bones in the jar. Cover the jar, and then tie over the top a strong piece of brown paper. Place the jar in a large pan of boiling water, and let the water boil round the jar for ten hours. At the end of ten hours uncover the jar, and strain the UNCOOKED BEEF-TEA — RESTORATIVE JELLY. 285 liquor from the meat into a large basin. When cold, this will form j& strong jelly, containing a large amount of nourishment. To make a cupful of beef-tea, place a table-spoonful of the jelly ipto a cup, and fill up the cup with boiling water. StiF-titt the jelly is melted, and season to taste. Uncooked Beef Tea.— Two ounces of steak, four tablespoonfuls of cold water. Procure the steak from the top of the round. Remove all fat and skin, place it on a board, and with a sharp knife scrape it until the fibre begins to show. Turn the steak on the board and scrape the other side also. All the part which the knife removes must be placed in a cup, and over it must be poured the cold water. Allow this to soak for fifteen minutes, when it is ready for use. NOTE. — If desired, this may be a strained through a very fine piece of muslin. Easily-digested Beef Tea.— One pound steak, one pint cold water.