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Classic
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page 292
it, she would never wash away, as useless, the peas or grits of which soup or
gruel had been made; broken potatoes, the green heads of celery, the necks and
feet of fowls, and particularly the shanks of mutton, and various other articles
which in preparing dinner for the family are thrown aside.
Fish affords great nourishment, and that not by the part eaten only, but the
bones, heads, and fins, which contain an isinglass. When the fish is served, let
the cook put by some of the water, and stew in it the above; as likewise add the
gravy that is in the dish, until she obtain all the goodness. If to be eaten by
itself, when it makes a delightful broth, she should add a very small bit of
onion, some pepper, and a little rice-flour rubbed down smooth with it.
But strained, it makes a delicious improvement to the meat-soup, particularly
for the sick; and when such are to be supplied, the milder parts of the spare
bones and meat should be used for them, with little, if any, of the liquor of
the salt meats.
The fat should not be taken off the broth or soup, as the poor like it, and are
nourished by it.
An excellent Soup for the weakly.
Put two cow-heels, and a breast of mutton into a large pan, with four ounces of
rice, one onion, twenty Jamaica peppers, and twenty black, a turnip, a carrot,
and four gallons of water; cover with brown paper, and bake six hours.
Sago.
Put a tea-cupful of sago into a quart of water, and a bit of lemon-peel; when
thickened, grate some ginger, and add half a pint of raisin wine, brown sugar,
and two spoonfuls of Geneva; boil all up together.
It is a most supporting thing for those whom disease has left very feeble.
Caudle for the Sick and Lying-in.
Set three quarts of water on the fire; mix smooth as much oatmeal as will
thicken the whole, with a pint of
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