Wash half a dozen or more oyster shells. ^Jut them
into an old pan, and put the pan into a hot oven. As
soon as the shells begin to open, take then from the
oven. Take the oysters from the shell, aid put them
into a small warm dish. Season with sfit, pepper, and
a little butter, and serve at once, with a thin strip of
toast.
* Steamed Oysters-
Put half a dozen large oysters i* a saucer. Place the
saucer in a steamer and over a Jattle of boiling water.
Cook for about five minutes. Peason with salt, pepper,
and butter, and" serve on a w*rm dish, with a toasted
cracker.
FOOD FOR THE SICK. 859
* Beef Tea.
Put in a large-mouthed bottle one pound of beef, free
of fat, and chopped fine. Add to it half a pint of cold
water. Let it stand for an hour. At the end of that
time place the bottle in a saucepan of cold water. Place
the pan on the fire, and heat the water slowly almost to
the boiling-point, but do not let it boil. Cook the beef
for two hours ; then strain, and season with salt✪ Oysters Roasted in the Shell.
The thick sediment which falls to the bottom when
the tea stands awhile is the most nutritious part, yet
many people serve only the clearer and poorer part to
the patient. It is to keep this sediment (the albuminoids)
in a soft digestible condition, that care is taken not to
let the water which surrounds the bottle boil. Great
heat hardens the albuminoids.
If a patient takes a great deal of beef tea, the flavor
may be changed occasionally by putting a piece of stick
cinnamon about an inch square into the bottle with the
"peat and water.
* Put into a oowl a pound of beef, free of fat, and
chopped fine. Add half a pint of cold water, and stir
well. Place the bowl in the refrigerator for four hours.
When the tea is to be given to the patient, strain into
a saucepan as much as will be required. Season it with
salt, and place the saucepan on the fire. Stir constantly
until the tea is hot, but do not let it boil.
This tea has a peculiarly bright flavor, and affords a
pleasant change from that made by long steeping in
hot water.
* Beef Extract.
Chop lean beef very fine, and put it in a wide-mouthed
bottle. Place the bottle in a saucepan of cold water.
Heat very slowly, and keep near the boiling-point for
860 MISS PARLOA'S KITCHEN COMPANION.
four hours. Pour off the juice, pressing the meat to
extract every particle of juice. Season slightly with
salt.
* Frozen Beef Tea.
Put a small pail in a wooden bucket, and surround it
with salt and crushed ice. See that there is no salt in
the pail. Put cold beef tea in the pail, and let it stand
for about ten minutes. At the end of that time take
the cover off the pail, and scrape the congealed beef tea
from the sides. Beat well, and then put back the cover.
Do this two or three times, and the tea will be frozen
smooth.
This is for patients who must have all their food cold.
* Beef Juice.
Put a piece of round steak about an inch thick into
the double-broiler, and cook the same as beefsteak, except
that this is to be cooked for only seven minutes. Cut
it into small pieces, and, putting these in a lemon-squeezer,
press the juice into a small warm dish. The Dean lemon-
squeezer (illustrated on page 53) is particularly nice for
this work. The squeezer should be heated before the
meat is put into it.
Page 454 · 3 recipe records on this page
Presented as published in 1887. 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
Wash half a dozen or more oyster shells. Put them into an old pan, and put the pan into a hot oven. As soon as the shells begin to open, take then from the oven. Take the oysters from the shell, and put them into a small warm dish. Season with salt, pepper, and a little butter, and serve at once, with a thin strip of toast.
* Steamed Oysters-
Put half a dozen large oysters in a saucer. Place the saucer in a steamer and over a kettle of boiling water. Cook for about five minutes. Season with salt, pepper, and butter, and serve on a warm dish, with a toasted cracker.
* Beef Tea.
Put in a large-mouthed bottle one pound of beef, free of fat, and chopped fine. Add to it half a pint of cold water. Let it stand for an hour. At the end of that time place the bottle in a saucepan of cold water. Place the pan on the fire, and heat the water slowly almost to the boiling-point, but do not let it boil. Cook the beef for two hours ; then strain, and season with salt.
The thick sediment which falls to the bottom when the tea stands awhile is the most nutritious part, yet many people serve only the clearer and poorer part to the patient. It is to keep this sediment (the albuminoids) in a soft digestible condition, that care is taken not to let the water which surrounds the bottle boil. Great heat hardens the albuminoids.
If a patient takes a great deal of beef tea, the flavor may be changed occasionally by putting a piece of stick cinnamon about an inch square into the bottle with the beef and water.
* Put into a bowl a pound of beef, free of fat, and chopped fine. Add half a pint of cold water, and stir well. Place the bowl in the refrigerator for four hours. When the tea is to be given to the patient, strain into a saucepan as much as will be required. Season it with salt, and place the saucepan on the fire. Stir constantly until the tea is hot, but do not let it boil.
This tea has a peculiarly bright flavor, and affords a pleasant change from that made by long steeping in hot water.
* Beef Extract.
Chop lean beef very fine, and put it in a wide-mouthed bottle. Place the bottle in a saucepan of cold water. Heat very slowly, and keep near the boiling-point for
four hours. Pour off the juice, pressing the meat to extract every particle of juice. Season slightly with salt.
* Frozen Beef Tea.
Put a small pail in a wooden bucket, and surround it with salt and crushed ice. See that there is no salt in the pail. Put cold beef tea in the pail, and let it stand for about ten minutes. At the end of that time take the cover off the pail, and scrape the congealed beef tea from the sides. Beat well, and then put back the cover. Do this two or three times, and the tea will be frozen smooth.
This is for patients who must have all their food cold.
* Beef Juice.
Put a piece of round steak about an inch thick into the double-broiler, and cook the same as beefsteak, except that this is to be cooked for only seven minutes. Cut it into small pieces, and, putting these in a lemon-squeezer, press the juice into a small warm dish. The Dean lemonsqueezer (illustrated on page 53) is particularly nice for this work. The squeezer should be heated before the meat is put into it.
Records on this page
Oysters Roasted in the ShellSteamed OystersBeef Tea