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Classic
Cook Books
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page 279
Beef Tea.
Cut a pound of fleshy beef in thin slices; simmer with a quart of water twenty
minutes, after it has once boiled, and been skimmed. Season, if approved; but it
has generally only salt.
Dr. Ratcliff's restorative Pork-jelly.
Take a leg of well-fed pork, just as cut up, beat it, and break the bone. Set it
over a gentle fire, with three gallons of water, and simmer to one. Let half an
ounce of mace, and the same of nutmegs, stew in it. Strain through a fine sieve.
When cold, take off the fat. Give a chocolate cup the first and last thing, and
at noon, putting salt to taste.
Shank Jelly.
Soak twelve shanks of mutton four hours, then brush and scour them very clean.
Lay them in a sauce-pan with three blades of mace, an onion, twenty Jamaica, and
thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made
very brown by toasting. Pour three quarts of water to them, and set them on a
hot hearth close-covered; let them simmer as gently as possible for five hours,
then strain it off, and put it in a cold place.
This may have the addition of a pound of beef, if approved, for flavour. It is a
remarkably good thing for people who are weak.
Arrow-root Jelly.
Of this beware of having the wrong sort, for it has been counterfeited with bad
effect. If genuine, it is very nourishing, especially for weak bowels. Put into
a sauce-pan half a pint of water, a glass of sherry or a spoonful of brandy,
grated nutmeg, and fine sugar; boil once up, then mix it by degrees into a
desert-spoonful of arrow-root, previously rubbed smooth, with two spoonfuls of
cold water; then return the whole into the sauce-pan; stir and boil it three
minutes.
Tapioca Jelly.
Choose the largest sort, pour cold water on to wash it two or three times, then
soak it in fresh water five or
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