Part 220 (1/2)

1860. INGREDIENTS.--1 lb. of fleshy beef, 1-1/2 pint of water, 1/4 saltspoonful of salt.

_Mode_.--Cut the beef into small square pieces, after tr.i.m.m.i.n.g off all the fat, and put it into a baking-jar, with the above proportion of water and salt; cover the jar well, place it in a warm, but not hot oven, and bake for 3 or 4 hours. When the oven is very fierce in the daytime, it is a good plan to put the jar in at night, and let it remain till the next morning, when the tea will be done. It should be strained, and put by in a cool place until wanted. It may also be flavoured with an onion, a clove, and a few sweet herbs, &c., when the stomach is sufficiently strong to take those.

_Time_.--3 or 4 hours, or to be left in the oven all night.

_Average cost_, 6d. per pint.

_Sufficient_.--Allow 1 lb. of meat for 1 pint of good beef tea.

BAKED OR STEWED CALF'S FOOT.

1861. INGREDIENTS.--1 calf's foot, 1 pint of milk, 1 pint of water, 1 blade of mace, the rind of 1/4 lemon, pepper and salt to taste.

_Mode_.--Well clean the foot, and either stew or bake it in the milk-and-water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quant.i.ty of celery may be added, if approved; 1/2 a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.

_Time_.--3 to 4 hours. _Average cost_, in full season, 9d. each.

_Sufficient_ for 1 person. _Seasonable_ from March to October.

CALF'S-FOOT BROTH.

1862. INGREDIENTS.--1 calf's foot, 3 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of b.u.t.ter the size of a nut.

_Mode_.--Stew the foot in the water, with the lemon-peel, very gently, until the liquid is half wasted, removing any sc.u.m, should it rise to the surface. Set it by in a basin until quite cold, then take off every particle of fat. Warm up about 1/2 pint of the broth, adding the b.u.t.ter, sugar, and a very small quant.i.ty of grated nutmeg; take it off the fire for a minute or two, then add the beaten yolk of the egg; keep stirring over the fire until the mixture thickens, but do not allow it to boil again after the egg is added, or it will curdle, and the broth will be spoiled.

_Time_.--To be boiled until the liquid is reduced one half.

_Average cost_, in full season, 9d. each.

_Sufficient_ to make 1-1/4 pint of broth.

_Seasonable_ from March to October.

CHICKEN BROTH.

1863. INGREDIENTS.--1/2 fowl, or the inferior joints of a whole one; 1 quart of water, 1 blade of mace, 1/2 onion, a small bunch of sweet herbs, salt to taste, 10 peppercorns.

_Mode_.--An old fowl not suitable for eating may be converted into very good broth, or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan, with all the ingredients, and simmer gently for 1-1/2 hour, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavouring of herbs, &c. It may be made in the same manner as beef tea, with water and salt only; but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavouring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, &c.

_Time_.--1-1/2 hour.

_Sufficient_ to make rather more than 1 pint of broth.

NUTRITIOUS COFFEE.

1864. INGREDIENTS.--1/2 oz. of ground coffee, 1 pint of milk.