Part 99 (1/2)

Beef Tea.

_Ingredients_--1 lb. of rump or beef steak.

1 pint of cold water.

_Method._--Cut the steak into small pieces, and put them into a jar with the water; tie a piece of paper over the top.

Put the jar to stand in a saucepan of boiling water for four hours.

Pour the tea from the beef, and remove the fat when cold; salt can be added to taste.

Mutton Broth.

_Ingredients_--1 lb. of scrag end of neck of mutton.

2 pints of water.

1 tablespoonful of rice.

Salt to taste.

_Method._--Cut up the mutton, and put it into a saucepan with the water.

Simmer gently for four hours.

Then strain away from the meat, and set on one side to cool.

When quite cold carefully remove the fat, and put the broth into a clean saucepan.

Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed.

As soon as the rice is cooked, the broth is ready.

Add salt and pepper to taste.

Clear Barley-water.

_Ingredients_--2 oz. of pearl barley.

A little thin lemon peel.

1 pint of boiling water.

Sugar to taste.

_Method._--Wash the barley, and put it into a jug with the lemon peel.

Pour the boiling water over it, and add the sugar.

Let it stand until cold, and then strain it.

Thick Barley-water.

_Ingredients_--2 oz. of pearl barley.