Chicken Broth — Wash half the breast and one wing of a tender
chicken ; put in a saucepan with one and a half pints of water a table-
spoon of rice or pearl barley✪ Chicken Broth ; let it simmer slowly and skim ; season to
taste. When the chicken is thoroughly cooked, take it out and serve
the broth in a bowl with a bit of dry toast or crackers. If barley is
used it should first be cooked several hours.
Beef Jelly — Take one pound of round steak, free from fat ; cut into
small pieces and put into a wide-mouthed bottle (or what is better, an
earthen jar) ; barely cover the meat with cold water ; set the jar in a
kettle of water and let it boil one hour ; add to the juice thus obtained
two wine glasses of best sherry wine, the juice of one lemon, and a
quarter of a box of gelatine✪ Beef Jelly, or enough to set the jelly ; pour into very
small cups or molds and turn out upon a saucer when ready to serve.
Beef Extract — Chop a pound of lean beef✪ Beef Extract (the round is the best) ;
put in a wide-mouthed bottle without water ; place the bottle in cold
2S0 MEDICAL.
water and let it come to a boil ; boil slowly for two hours ; skim all
particles of grease from the top when done. It may be given cold or
warm,. A pound of meat will furnish about three or four tablespoons-
ful of extract which will contain all the nutriment of the meat.
Beef Tea No. i — Scrape one pound of lean beef into fibers on a board ;
place the scraped meat in a saucepan and pour half a pint of boiling
water over it ; cover closely and set on the fire for ten minutes ; strain
into a teacup ; place the teacup in a basin of ice cold water ; remove
all the fat by means of immersing a piece of blotting paper or by skim-
ming ; pour into a warm cup and serve. This is a quick way to make
beef tea.
Mutton Broth — Put two pounds of mutton and two quarts of cold
water to boil; add one tablespoonful of rice washed carefully; let it
boil till the meat will leave the bone, and the rice is cooked to a liquid
mass. Take from the fire and season with a little salt. Chicken broth
may be prepared in the same way.
Uncooked Egg — Break an egg into a goblet and beat thoroughly ;
add a teaspoonful of sugar, and after beating a moment add a teaspoon-
f ul or two of brandy or port wine ; beat well and add as much rich
milk (or part cream), as there is of the mixture. Or omit the brandy,
and use spice instead.
Broiled Beef steak — Take a tender piece of fresh steak, an inch or
two thick, and broil carefully two or three minutes over hot coals, turn-
ing often with a knife and fork, so as not to pierce it. When done put
on a small dish, season with pepper and salt, a bit of butter and a baked
potato. Serve hot.
Beef Tea, No. ✪ Beef Tea No. 1 2 — Select the tenderest. juiciest piece of steak pos-
sible ; cut into pieces half an inch square ; fill a glass quart can ; cover
tightly ; set the can in a kettle of cold water and put the kettle on the
stove to boil until the meat is tender ; then take out the beef, and press
from it all the juice possible, which season with pepper and salt to
taste. Serve with crackers or not as you choose, or the case requires.
Page 248 · 8 recipe records on this page
Presented as published in 1886. 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
Chicken Broth — Wash half the breast and one wing of a tender chicken ; put in a saucepan with one and a half pints of water a tablespoon of rice or pearl barley ; let it simmer slowly and skim ; season to taste. When the chicken is thoroughly cooked, take it out and serve the broth in a bowl with a bit of dry toast or crackers. If barley is used it should first be cooked several hours.
Beef Jelly — Take one pound of round steak, free from fat ; cut into small pieces and put into a wide-mouthed bottle (or what is better, an earthen jar) ; barely cover the meat with cold water ; set the jar in a kettle of water and let it boil one hour ; add to the juice thus obtained two wine glasses of best sherry wine, the juice of one lemon, and a quarter of a box of gelatine, or enough to set the jelly ; pour into very small cups or molds and turn out upon a saucer when ready to serve.
Beef Extract — Chop a pound of lean beef (the round is the best) ; put in a wide-mouthed bottle without water ; place the bottle in cold
water and let it come to a boil ; boil slowly for two hours ; skim all particles of grease from the top when done. It may be given cold or warm. A pound of meat will furnish about three or four tablespoonsful of extract which will contain all the nutriment of the meat.
Beef Tea No. i — Scrape one pound of lean beef into fibers on a board ; place the scraped meat in a saucepan and pour half a pint of boiling water over it ; cover closely and set on the fire for ten minutes ; strain into a teacup ; place the teacup in a basin of ice cold water ; remove all the fat by means of immersing a piece of blotting paper or by skimming ; pour into a warm cup and serve. This is a quick way to make beef tea.
Mutton Broth — Put two pounds of mutton and two quarts of cold water to boil; add one tablespoonful of rice washed carefully; let it boil till the meat will leave the bone, and the rice is cooked to a liquid mass. Take from the fire and season with a little salt. Chicken broth may be prepared in the same way.
Uncooked Egg — Break an egg into a goblet and beat thoroughly ; add a teaspoonful of sugar, and after beating a moment add a teaspoonf ul or two of brandy or port wine ; beat well and add as much rich milk (or part cream), as there is of the mixture. Or omit the brandy, and use spice instead.
Broiled Beef steak — Take a tender piece of fresh steak, an inch or two thick, and broil carefully two or three minutes over hot coals, turning often with a knife and fork, so as not to pierce it. When done put on a small dish, season with pepper and salt, a bit of butter and a baked potato. Serve hot.
Beef Tea, No. 2 — Select the tenderest. juiciest piece of steak possible ; cut into pieces half an inch square ; fill a glass quart can ; cover tightly ; set the can in a kettle of cold water and put the kettle on the stove to boil until the meat is tender ; then take out the beef, and press from it all the juice possible, which season with pepper and salt to taste. Serve with crackers or not as you choose, or the case requires.
Records on this page
Chicken BrothBeef JellyBeef ExtractBeef Tea No. 1Mutton BrothUncooked EggBroiled Beef SteakBeef Tea No. 2