The next day bread and butter, hot buttered toast, and
boiled or poached eggs should be the faro, with glasses of
cold milk or caf^ au lait. No tea, please. For dinner
have mutton or chickens broiled, or roast, but beef only in
croquettes or minced, Avith plenty of nice fruit, custard,
and rice puddings ; use plain vegetables such as cauliflower,
Brussels sprouts, and cabbage and turnips, and have fish
once a week. I say " once a Aveek," for fish impoA^erishcs
the blood of children. If the doctor alloAvs cheese, it should
be taken grated, either on a buttered biscuit, or eaten Avitli
boiled macaroni. Soup I should not recommend for children,
as it requires to be highly flavoured to be altogether
palatable; but occasionally good beef gravy over potatoes is
to be commended as being nutritious. For the evening meal
chocolate is better than tea, and if chocolate fails to meet
with approval, I should give cold milk in summer or hot
in Avinter, as tea is too astringent in its effects for children.
Plenty of good bread and butter, home-made preserA'es, and
plum and seed cakes ; and occasionally chicken and ham, or
Qor^ sandAviches, should find favour for this last meal of the day.
For children Avho are not very robust, I Avould recommend
a little cold chicken broth, or a spoonful or tAvo of beef-jelly
on a biscuit just before bedtime ; but strong and healthy
children require absolutely nothing, as a rule, after their
76 THE TEOBOUGH GOOD COOK
schoolroom tea. Pastry should, in my opinion, be wholly
avoided, and a watchful eye, should be kept on the consump-
tion of the contents of those fascinating boxes of bon-bons
which so man}^ children receive nowadays as presents from
their admiring friends. After children have passed their
twelfth year the}^ require a more generous diet ; but it is
of young children that I now write.
77
RECIPES.
Section I.— SOUPS.
1. Beef Broth (Pot-au-Feu).
[The Foundation of Fksh C'oolcrry.)
Beef, which should always be chosen fresh-killed, makes-
the best " pot-aii-feu " or broth. Veal is not so good, except
in cases of sickness, as it is of a pale colour and weakens
the broth. The same may be said of poultry. Pork broth
is only useful in the making of split-pea soup.
Put your meat into cold Avater, and set the pot upon a
good tire ; salt and skim it carefully. When the scum is
entirely removed, put in carrots, turnips, leeks, celery, parsley,.
a bay-leaf, a burnt onion, and simmer — ah ! so gently — until
the meat is quite done ; and you will have an excellent and
wdiolesome beef soup. Next to the quantity and the quality
of the meat, that which contributes most to the making of
good broth is to take care that it cooks over a slow fire, with-
out ceasing one minute. Six hours' simmering is sufficient to
make a good soup, but a longer period is bettor. The pro-
portion is three pounds of meat to four quarts of water. For
the use of the gravy beef, or broth, see the chat on Frencli
Domestic Cookery (p. 6).
2. Consomme (White Stock).
The leg is the most useful part of veal for this purpose,
though, for large dinners, there are other pieces which can also
78 THE THOBOUGE GOOD COOK. ✪ Chicken Broth
Page 54 · 3 recipe records on this page
Presented as published in 1895. 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
The next day bread and butter, hot buttered toast, and boiled or poached eggs should be the faro, with glasses of cold milk or café au lait. No tea, please. For dinner have mutton or chickens broiled, or roast, but beef only in croquettes or minced, Avith plenty of nice fruit, custard, and rice puddings ; use plain vegetables such as cauliflower, Brussels sprouts, and cabbage and turnips, and have fish once a week. I say " once a Aveek," for fish impoverishes the blood of children. If the doctor allows cheese, it should be taken grated, either on a buttered biscuit, or eaten with boiled macaroni. Soup I should not recommend for children, as it requires to be highly flavoured to be altogether palatable; but occasionally good beef gravy over potatoes is to be commended as being nutritious. For the evening meal chocolate is better than tea, and if chocolate fails to meet with approval, I should give cold milk in summer or hot in winter, as tea is too astringent in its effects for children. Plenty of good bread and butter, home-made preserves, and plum and seed cakes ; and occasionally chicken and ham, or corned sandwiches, should find favour for this last meal of the day. For children who are not very robust, I Avould recommend a little cold chicken broth, or a spoonful or two of beef-jelly on a biscuit just before bedtime ; but strong and healthy children require absolutely nothing, as a rule, after their
schoolroom tea. Pastry should, in my opinion, be wholly avoided, and a watchful eye, should be kept on the consumption of the contents of those fascinating boxes of bon-bons which so many children receive nowadays as presents from their admiring friends. After children have passed their twelfth year they require a more generous diet ; but it is of young children that I now write.
RECIPES.
Section I.— SOUPS.
1. Beef Broth (Pot-au-Feu).
[illustration: The Foundation of Fresh Cookery.]
Beef, which should always be chosen fresh-killed, makes the best " pot-au-feu " or broth. Veal is not so good, except in cases of sickness, as it is of a pale colour and weakens the broth. The same may be said of poultry. Pork broth is only useful in the making of split-pea soup.
Put your meat into cold water, and set the pot upon a good fire ; salt and skim it carefully. When the scum is entirely removed, put in carrots, turnips, leeks, celery, parsley, a bay-leaf, a burnt onion, and simmer — ah ! so gently — until the meat is quite done ; and you will have an excellent and wholesome beef soup. Next to the quantity and the quality of the meat, that which contributes most to the making of good broth is to take care that it cooks over a slow fire, without ceasing one minute. Six hours' simmering is sufficient to make a good soup, but a longer period is bettor. The proportion is three pounds of meat to four quarts of water. For the use of the gravy beef, or broth, see the chat on French Domestic Cookery (p. 6).
2. Consomme (White Stock).
The leg is the most useful part of veal for this purpose, though, for large dinners, there are other pieces which can also
Records on this page
Chicken BrothBeef Broth (Pot-au-Feu)Consomme (White Stock)