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Classic
Cook Books
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page 271
stomach, and has been taken when nearly all other food was rejected; a few drops
of vinegar, and a little salt, renders it more palatable.
Beef Tea.
Take a piece of juicy beef, without any fat, cut it in small pieces, bruise it
till tender, put it in a wide-mouthed bottle, and cork it tight; put this in a
pot of cold water, set it over the fire, and let it boil an hour or more.
When a person can take but a small quantity of nourishment, this is very good.
Mutton may be done in the same way.
Mutton and Veal Broth.
Boil a piece of mutton till it comes to pieces; then strain the broth, and let
it get cold, so that the fat will rise, which must be taken off; then warm it,
and put in a little salt.
Veal broth may be made in the same way, and is more delicate for sick persons.
Wine Whey.
Boil a pint of milk, and put to it a glass of white wine; set it over the fire
till it just boils again, then set it off till the curd has settled, when strain
it, and sweeten to your taste.
Rennet Whey.
Warm a pint of milk, but do not let it get too hot, or it will spoil the taste
of the whey. Wash the salt from a piece of rennet the size of a dollar, and put
it in the milk; when it turns, take out the rennet; wash and put it in a cup of
water, and it will do to use again to make whey.
If you have rennet in a bottle
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