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Classic
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page 422
BEEF TEA.
One pound of lean beef, cut into small pieces. Put into a glass canning-jar
without a drop of water; cover tightly, and set in a pot of cold water. Heat
gradually to a boil, and continue this steadily for three or four hours, until
the meat is like white rags, and the juice all drawn out. Season with salt to
taste, and when cold, skim.
VEAL OR MUTTON BROTH.
Take a scrag-end of mutton (two pounds), put it in a sauce-pan, with two quarts
of cold water, and an ounce of pearl barley or rice. When it is coming to a
boil, skim it well, then add half a teaspoonful of salt; let it boil until half
reduced, then strain it, and take off all the fat, and it is ready for use. This
is excellent for an invalid. If vegetables are liked in this broth, take one
turnip, one carrot, and one onion, cut them in shreds, and boil them in the
broth half an hour. In that case, the barley may be served with the vegetables
in broth.
CHICKEN BROTH.
Make the same as mutton or beef broth. Boil the chicken slowly, putting on just
enough water to cover it well, watching it closely that it does not boil down
too much. When the chicken is tender, season with salt and a very little pepper.
The yolk of an egg beaten light and added, is very nourishing.
OATMEAL GRUEL.
Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint
of boiling water. Let it boil gently, and stir it often, till it becomes as
thick as you wish it. Then strain it, and add to it while warm, butter, wine,
nutmeg, or whatever is thought proper to flavor it. Salt to taste.
If you make the gruel of fine oatmeal, sift it, mix it first to a thick batter
with a little cold water, and then put it into the sauce-pan of boiling water.
Stir it all the time it is boiling, lifting the spoon gently up and down, and
letting the gruel fall slowly back again into the pan.
CORN-MEAL GRUEL.
Two tablespoonfuls of fine Indian meal, mixed smooth with cold water and a
salt-spoonful of salt; add one quart of boiling water, and cook twenty minutes.
Stir it frequently, and if it becomes too thick use boiling water to thin it. If
the stomach is not too weak, a tablespoonful of cream may be used to cool it.
Some like it sweetened and others like it plain. For very sick persons, let it
settle, pour off the top, and give without other seasoning. For convalescents,
toast a piece of bread as nicely as possible, and put it in the gruel with a
tablespoonful
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