46. —Put two ounces of rusk, or tops and bottoms, in a small saucepan, with just sufficient water to moisten them; set the saucepan upon the fire until its contents are thoroughly warmed through; pour a little of the water away, if too thin, pressing the rusk with a spoon; then add a teaspoonful of brown sugar, and beat the whole with a spoon until quite a pulp; it is then ready for use.

48. —For which, cut about two ounces of any white bread into small thin slices, which put into a small basin or a large breakfast cup, in a little saucepan (only used for that purpose) have half a pint of milk, which, when upon the point of boiling, pour over the bread; cover the cup over five minutes, and it is ready for use.

49. Porridge.—When children are delicate, porridge is often preferable to bread and milk. Put two tablespoonfuls of Scotch grits or oatmeal in the milk saucepan, which moisten with half a pint of milk; let it boil ten minutes, keeping well stirred, add a small piece of butter and a little sugar, and it is ready for use.

50. —Bread and milk for breakfast at eight; the dinner at one, which was composed as follows throughout the week: roast mutton and apple pudding, roast beef and currant pudding, baked apples; boiled mutton with turnips, after which rice or vermicelli pudding; occasionally a little salt beef, with suet dumplings, plain and with currants in them, or pease pudding; or if unwell, a little veal or chicken-broth, or beef-tea (the receipts for which will be found in the series entitled Comforts for Invalids).

51. —They then had a little plain meat, cut small in their plates, with potatoes, pieces of bread, and gravy, after which, three times a week, plain rice, bread, or other plain pudding, or rhubarb or apple tart; and, at five o’clock, their bread and milk again, previous to going to bed.

52. —First, about two pounds of mutton well-cooked, but with the real gravy of the meat in it, which will require about one hour before a moderate fire, dredge it ten minutes before being done; when taken up and in the dish, sprinkle a little salt over the meat, and pour over three or four spoonfuls of hot water to make a little light gravy.

57. Mutton Broth (with variations). With Vermicelli.—Having made your broth, and passed it through a sieve, as before, put the meat and vegetables upon a plate, and the broth back into the same stewpan; when boiling, if about a quart, add one or two tablespoonfuls of vermicelli, depending upon the strength of the patient’s stomach; ten minutes’ boiling will be sufficient to cook vermicelli.

58. With Rice.—One spoonful of best rice in the stewpan, with mutton and water the same as the barley, as it is better for the rice to be in pulp than underdone.

59. With Semoulina.—Semoulina is very delicate and glutinous, and I am quite confident that the faculty would approve of it after a trial or two; it is good in any kind of broth or milk for invalids, of very easy digestion, and having also the advantage of being tolerably cheap and quickly cooked; proceed as directed for vermicelli.

61. Veal Broth (French method).—The following is much recommended by French physicians:—Put one pound of veal from knuckle, with but very little of the bone, into a stewpan with three pints of water and a salt-spoonful of salt, place it over the fire to boil; when boiling, take off all the scum; then add a small cabbage-lettuce and a few sprigs of chervil, if handy; let simmer slowly for two hours, it will then be reduced to about a quart; pass it through a sieve, letting the meat drain, and it is ready to serve.

62. Another way, more palatable.—Take the same quantity of veal as before, which cut into small dice (as you should cut all meat if possible), put it into the stewpan, with a small pat of butter, half an onion, about the same quantity of carrot and turnip, a little celery, and a teaspoonful of salt; set the stewpan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze, then add three pints of hot water; let the whole simmer one hour at the corner of the fire, skim well, pass it through a sieve, and use when required. This broth is most palatable and very digestible, but of course only to be given to the convalescent; it may be served with vermicelli, rice, arrow-root, and semoulina, as directed for mutton broth.

The above also makes an excellent dinner soup, and if put in a cool place, would keep a week in winter and three days in summer.

64. Soyer’s new way of making Beef Tea.—Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two button onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor.

The same, if wanted plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming, pearl-barley, vermicelli, rice, &c., may be served in it if required.

I beg to observe that here you have the real juice of the meat; but if wanted stronger, put only half instead of one pint of water; seasoning may be introduced, that is, a little salt, sugar, and cloves, but no vegetables, as they would not have time to cook, thus leaving a raw, bad flavor.

66. Pure Osmazome, or Essence of Meat.—Take two pounds of the flesh of any animal or bird (the older the better for obtaining the true flavor), as free from sinew as possible, and mince it well; place it in a Florence oil-flask, and cork it; put this in a saucepan filled with cold water, leaving the neck uncovered; place it on the side of the fire until the water arrives at 160° Fahr., at which temperature it must remain for twenty minutes; then remove it, and strain the contents through a tammie, pressing the meat gently with a spoon; should it require to be kept for some time, put the liquor in a basin or cup, which place in the saucepan; subject it to a boiling heat until it is reduced to a consistency like treacle, removing the scum; this, when cold, will become solid, and will keep for any number of years. Osmazome is known under various names in different cookery books, as “fumet, essence,” &c., but which are obtained in a different way, which causes the gelatine to be produced with the osmazome; but, by the above plan, it is left in the meat, and the osmazome, with a small quantity of the albumen, is extracted, and the albumen is afterwards removed as the scum.

67. Chicken Broth.—Put half a raw chicken into a stewpan, with a quart of water, a little leek and celery, with a salt-spoonful of salt, and a few sprigs of parsley (if allowed), set the stewpan upon the fire; when boiling, skim well, and let simmer upon the corner for one hour; pass it through a sieve, and it is ready for use.

The chicken would eat very nice with a little maître d’hôtel sauce, or any other from that series would do for the parlor, that is, when the patient is not allowed to eat it.

68. Eel Broth, very strengthening.—Take a small eel, which skin as described, and wash well, then cut into slices, which put into a small saucepan, just covered with water, add a little salt, a few sprigs of parsley, two button onions, and a clove; let it simmer very gently until the eels are tender, when skim off all the fat, pass the broth through a very fine sieve into a cup: it is then ready to serve when required, but a spoonful only should be taken at a time.

A patient is sometimes allowed to take part of the fish, which being so much boiled, constitutes a lighter food than eels are in general; a little melted butter and parsley might be served with them.

69. Lait de Poule, French remedy for colds.—May be made from any of the foregoing broths, and for colds is excellent. Break a fresh egg, separate the white from the yolk, put the yolk in a basin, with a quarter of a gill of good cream or milk, which mix well with a spoon, have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon; it is then ready, and ought to be taken when going to bed, if only for a cold.

70. Sweet Lait de Poule.—This is also reckoned very good for a cold. Put two yolks of eggs into a cup, with two teaspoonfuls of pounded sugar, a few drops of orange-flower water, or the eighth part of the rind of a fresh lemon grated, beat them well together for ten minutes, then pour boiling water gradually over, keeping it stirred, until the cup is nearly full. Drink this very hot when in bed; I can strongly recommend it from experience.

72. Rice Milk seasoned.—Proceed exactly as in the last, but when the rice is quite tender add an ounce of butter, two teaspoonfuls of sugar, and a little salt, stir well together, and it is then ready; this must neither be too thick nor too thin, but about the thickness of well-made gruel; in France they always add a few drops of orange-flower water, but that depends upon taste. These two last are very nutritious, especially after a long illness.

73. Vermicelli au Lait.—Boil a pint of milk, and when boiling add sufficient vermicelli to make it about the thickness of the last article; it may be served quite plain if required, or seasoned as for the riz au lait, but omitting the orange-flower water.

74. Semoulina au Lait.—Boil a pint of milk, and when boiling add a tablespoonful of semoulina, stirring it gently, to prevent its becoming lumpy; let it simmer twenty minutes, and serve either plain or seasoned, as for the riz au lait.

75. Tapioca au Lait.—Proceed exactly as in the last, but it will require rather longer to simmer before the tapioca is tender; and, by way of change, add a little grated lemon-peel, or a glass of white wine, if allowed by the doctor, or season as for the last.

77. Gruel.—Put two tablespoonfuls of oatmeal or prepared groats into a stewpan, and by degrees add a pint of water, mixing smoothly with a wooden spoon, place it upon the fire, keeping it well stirred, until it has boiled a couple of minutes, when pour it into a basin, add half a salt-spoonful of salt, two teaspoonfuls of brown sugar, and two ounces of butter, the latter especially, if for a cold in the chest, even more than that quantity, if the stomach is strong enough to bear it.

Gruel when properly made ought to adhere rather thickly to the back of the spoon, but not to be pasty; it ought, likewise, to be eaten directly it is made, or it becomes thick and unpleasant to eat; if required plain, omit all the seasoning; it might also be made of milk.

78. Gruel from Scotch Groats.—Proceed as above, but adding rather more water, and boiling a few minutes longer; many people prefer eating it with the rough groats in it, but if objectionable, place a small clean sieve over the basin you intend serving it in, pass the gruel through, and season as in the last. Some people add spirits or wine; but that I should never recommend any one to do, unless by the doctor’s orders, and that would be but very seldom, especially as regards spirits.

79. Sago Gruel.—Put two tablespoonfuls of sago into a small saucepan, which moisten gradually with a pint of cold water, set it over a slow fire, keeping it stirred until becoming rather thickish and clear, similar to a jelly, then add a little grated nutmeg and sugar according to taste, and serve; half a pat of butter might also be added with the sugar, or it might be made with new milk, and a little salt added, and a glass of wine in either case makes it more palatable.

81. French Panada, for aged people, invalids, and children.—Break a stale penny roll into a saucepan, in which pour just sufficient water to cover the bread, stir well over the fire, allowing it to boil five minutes, then add half a teaspoonful of salt, and two ounces of fresh butter, mix them, and take from the fire; have one yolk of egg well beaten, with two tablespoonfuls of milk (if handy) or water, which pour into the panada, stirring very quickly for half a minute, it is then ready to pour into a basin and serve. Any common bread would do for panada, but would not eat so light as when made from a roll.

I knew a very aged lady in France who accustomed herself to eat a basin of panada every night, a few minutes previous to going to bed, for a period of eighteen years, which will prove that, although very substantial in appearance, it must be very easily digested.

Panada ought to be rather thicker than gruel, and may likewise be made of milk, but water is preferable, especially when for bilious people.

82. Barley Water.—Put half a gallon of water into a very clean saucepan, with two ounces of clean (but unwashed) pearl barley, when boiling, carefully skim it with a tablespoon, and add half the rind of a small lemon, let it boil until the barley is quite tender; sweeten with half an ounce of white sugar, strain it through a fine hair sieve, and use when required. The juice of half a lemon in some cases may also be introduced.

83. Rice Water.—Put a quart of water to boil in a saucepan, with a handful of clean rice (but not washed), place it upon the fire, and let boil gently until the rice is quite in a pulp, then pass it through a hair sieve into a jug, pressing as much of the rice through as possible, and when getting cold, sweeten moderately with honey, which will make it very palatable; it should be drunk lukewarm.

Two apples thrown into the rice-water and boiled the same would be a great improvement. People in good health would much enjoy such drink, during the summer especially; as also would poor people in the country, where apples are plentiful. Any kind of apples would suit, and brown sugar instead of honey, or even no sugar at all.

85. Cooling Drink.—Bake four or six apples, without peeling them; when done and quite hot, put them into a jug, and pour over three pints of boiling water; cover the jug over with paper, and when cold it is ready for use; a spoonful of honey or brown sugar added makes it very palatable.

86. Almond Water.—Put five ounces of sweet and two of bitter almonds into a saucepan, with a pint of hot water, set them upon the fire, and, when boiling, strain them upon a sieve, take off their skins, and set them in spring water to cool, then dry them upon a cloth, pound them in a mortar until very fine, adding a few drops of water occasionally, to prevent their becoming oily, set a pint of syrup to boil, when throw in the mashed almonds; boil together a minute, then set it at the corner to simmer for a quarter of an hour; it is then ready to pass through a fine sieve for use. When required, add any quantity of cold water you please to make it palatable, according to taste or direction.

Barley Orangeade is made the same, substituting the rind and juice of oranges; the juice of a lemon, in addition, is an improvement, when taken as a refreshing beverage.

88. A Refreshing Beverage.—Slice two oranges and one lemon, which put into a jug, with two ounces of sugarcandy, over which pour one quart of boiling water; stir it occasionally until cold, when drink it a little at a time, as often as ordered by the medical attendant. This drink is also very excellent for persons in health, especially in warm weather.

89. Raspberry Vinegar Beverage.—Put two tablespoonfuls of raspberry vinegar into a cup, over which pour half a pint of boiling water; when cold, use it as you may be instructed or when necessary; any kind of fruit syrup would answer the same purpose, and be equally as good, that is, currants, cherries, strawberries, mulberries, &c.

90. A very Strengthening Drink.—Put a teacupful of pearl-barley into a saucepan, with three pints of cold water, the rind of a lemon and a small piece of cinnamon; boil the whole very gently until the barley becomes tender, when strain it through a fine sieve, and sweeten with a spoonful of treacle: if treacle should be objectionable, honey or sugar will do.

91. Fresh Fruit Water.—Fresh fruits, when in season, are very preferable to syrups, which are but seldom well made, except at some of the first confectioners or Italian warehouses.

Pick a bottle of fresh raspberries or strawberries, whichever you may require, rub them through a sieve into a basin, which mix well with half a pint of syrup, the juice of a lemon, and a quart of spring water; pass it through a fine hair sieve, and put it by in a jug for use; both the syrup and water may either be increased or diminished according to taste.

92. Cherry Draught.—Choose a pound of good fleshy cherries, from which take the stalk and stones, have a pint of syrup boiling, into which throw them, to boil as fast as possible for ten minutes, then take them from the fire, and add a good wine-glassful of Madeira or sherry, and a quart of boiling water; put it into a jug, with a cup over; when cold, pass it through a sieve, and it is ready for use: the wine may be omitted if not required. A drink of the same description may likewise be made from mulberries, but then a little lemon-juice must be added.

93. Arrow-root Water.—Put half a gallon of water to boil with two apples, the same as in No. 84, with the addition of a stick of cinnamon; let the whole boil half an hour, then mix two large spoonfuls of arrow-root with half a pint of cold water, very smoothly, and pour it into the boiling water: let the whole boil ten minutes, and pass it through a sieve; when cold, it will drink light and thickish.

95. Dry Plum Beverage.—Put a quart of water in a saucepan upon the fire, and, when boiling, throw in twelve fresh dry French plums, and let them boil twenty minutes, then pour them in a basin with the liquor to cool; when cold, take out the plums, which put into a basin; add two tablespoonfuls of brown sugar and a very small quantity of port wine. They are excellent to eat, and the liquor to drink.

96. Figs and Apple Beverage.—Have two quarts of water boiling, into which throw six fresh dry figs, previously opened, and two apples, previously cut into six or eight pieces each; let the whole boil together twenty minutes, then pour them together into a basin to cool, then pass through a sieve; drain the figs, which will be also good to eat.

97. Stewed Plums.—Put twelve French plums in a stewpan, with a spoonful of brown sugar, a gill of water, a little cinnamon, and some thin rind of a lemon; let them stew twenty minutes, then pour them in a basin until cold, take them from their syrup and eat them dry. They are sometimes stewed in wine and water, either port, sherry, or claret.

98. Baked Apples are very much used by invalids: have a common yellow dish, such as you frequently see in farmhouses, into which put about twelve apples (previously well wiped) and about a gill of water, and put them in a hot oven for half an hour, or rather more should the apples be large; when well done, take them out to get cold upon the dish, and eat them cold, either with powdered lump or moist sugar.

100. Imperial, a cooling Drink for the Spring.—Two ounces of cream of tartar, two lemons, juice and peel, four ounces of sugar; place in a stone jug, and pour about six quarts of boiling water; allow it to get cold, and bottle for use; or, instead of sugar, add three tablespoonfuls of raspberry vinegar, and six ounces of honey. This is excellent aerated-like soda water. Essence of ratafia, or any other, may be added, with about half a pint of pure spirit at proof, for those accustomed to spirits.

101. Orangeade.—Proceed as for lemonade, but using the whole of the orange, a little of the peel included, sweetening with sugar candy, and adding a teaspoonful of arrow-root mixed with a little cold water, which pour into the boiling liquid at the same time you put in the orange. The arrow-root makes it very delicate.

102. Toast and Water.—The ease and simplicity of making this popular drink is probably the cause of its not being well made one time in ten, that is, in private families; the bread is too much or too little done, or there is too much or not half enough water, or more or less bread; I venture to say that if any person would take the trouble to go from house to house, where there are patients, and taste toast and water at each, they would not find two of the same flavor, and perhaps not any of it properly made. To make it to perfection, proceed as follows: cut a piece of crusty bread, about a quarter of a pound in weight, place it upon a toasting-fork, and hold it about six inches from the fire; turn it often, and keep moving it gently until of a light yellow color, then place it nearer the fire, and when of a good brown chocolate color, put it into a jug, and pour three pints of boiling water over; cover the jug until cold, then strain it into a clean jug, and it is ready for use: never leave the toast in it, for in summer it would cause fermentation in a short time. I would almost venture that such toast and water as I have described would keep good a considerable time in bottles.

107. Vermicelli Pudding.—Boil one pint of milk, with a piece of lemon-peel, half a bay-leaf, and a piece of cinnamon, then add one ounce of vermicelli; when reduced to half, add two eggs, and a little sugar; pour these in a buttered mould, and steam it half an hour.

108. Tapioca Pudding.—Boil one pint of milk, with a piece of lemon-peel and a little cinnamon; then add two ounces of tapioca; reduce to half; add two eggs, and one ounce of butter; pour these in a buttered mould, and steam half an hour.

109. Bread Pudding.—Boil one pint of milk, with a piece of cinnamon and lemon-peel; pour it on two ounces of bread-crumbs; then add two eggs, half an ounce of currants, and a little sugar: steam it in a buttered mould for one hour.

110. Cabinet Pudding.—Boil one pint of milk, with a piece of lemon-peel, pour it on one ounce of sponge biscuit, let it soak half an hour, then add three eggs, half an ounce of currants, and very little sugar: steam it in a buttered mould, lined with raisins, one hour.

111. Bread and Butter Pudding.—Butter a tart-dish well and sprinkle some currants all round it, then lay in a few slices of bread and butter; boil one pint of milk, pour it on two eggs well whipped, and then on the bread and butter; bake it in a hot oven for half an hour.

Fish for Invalids.—Slips, soles, flounders, whitings, and smelts are the lightest of any fish, and upon that account more to be recommended to invalids in a state of convalescence.

113. Whiting, plain boiled.—Put two quarts of water into a small fish kettle, with about an ounce of salt; when boiling, put in the whiting, draw the kettle to the corner of the fire to keep it just simmering, and no more; a whiting of the ordinary size would take about ten minutes; when done, which you can tell by trying with the point of a knife whether it leaves the bone easily, take it up carefully, and dish it upon a clean napkin, with a few sprigs of parsley round; although the parsley is of course useless as far as the stomach is concerned, nothing can be more pleasing to an invalid than to see his meals carefully cooked and invitingly served.

At any time I prefer a whiting with the skin on, whether boiled, grilled, or fried; a little butter just melted, with a pinch of salt, and the least drop of lemon-juice added, is very excellent to eat as sauce with them. Should you purchase your fish in the country, it will of course require cleaning, by opening the belly and pulling out the gills and interior; but never wash these fish, merely wipe them with a cloth.

115. Sautéd Whitings.—Put some fat or butter in a frying-pan, which place over a clear but moderate fire; have your whiting floured as in the last, and when the fat or butter is melted, lay it in the pan; let it sauté slowly until it is done, which try as in either of the last two; when done, drain it upon a cloth, sprinkle a little salt over, and serve.

If fried, enveloped in bread-crumbs, dip the fish lightly into flour, then egg it all over with a paste-brush, and dip in some very fine bread-crumbs, and fry it rather longer, but do not let the fat get black, or it will give the fish a black, heavy appearance, and quite spoil the flavor. Fish fried in oil would have a much better appearance than when fried in fat, but probably would be objectionable to a weak stomach. They ought to be completely covered with the fat.

116. Smelts are very delicate fish, but ought never to be plain boiled; being confident of the good use they may be turned to as a diet for the sick, I shall here give two receipts for dressing them very plainly, yet still very palatable. Choose them rather large,—if so, two would be sufficient for a meal,—having previously drawn and cleansed them, put a gill of water into a small stewpan, with a little salt, a saltspoonful of powdered sugar, and four small sprigs of parsley; when boiling lay in your smelts, which let simmer five minutes, or more, if larger than usual, keeping the stewpan well covered; then take them out carefully, lay them upon a dish, and pour the broth over; both fish and broth are excellent. They may be cooked the same way in the oven.

Another way is to add a little arrow-root, mixed with a drop of cold water, to the above, when half cooked; it makes it very soothing to the chest. Be extremely careful not to let the fish or liquor burn at the bottom of the stewpan; there should be about three parts of the quantity of liquor when cooked as you first put in water, allowing one quarter to evaporate whilst boiling.

Water souchet of flounders, soles, and slips may also be served to invalids, by proceeding the same as above.

Meat, Game, and Poultry, of every kind, for invalids, ought to be served as free from fat as possible.

118. A Mutton Chop.—Choose one from a lean loin of mutton, or if one in the house rather fat cut the greater part of it off; your chop should be about six ounces in weight, and cut off an equal thickness; lay it upon a table, and beat it lightly with the flat part of your chopper, then lay it upon a gridiron, over a good clear fire; season with a little salt, if allowed, and turn it four or five times whilst broiling; it will require about eight minutes over a good fire, but of course longer over an indifferent one; if by pressing it with a knife it feels firm, it is done; serve upon a very hot plate, for if partly cold, the least fat would immediately set, and be very unpleasant, especially to a person unwell.

119. Plain Mutton Cutlet, from the Neck.—An invalid will frequently be tired of a mutton chop; and for my own part I must say a cutlet is far superior in flavor, and has a much neater appearance; cut off a rib from the neck, of the same thickness as a mutton chop; cut away the skin upon each side of the bone, to the chine, which chop off; trim away the greater part of the fat, cut a piece at the end of the bone, which scrape off, leaving about half an inch of the bone bare; then beat it lightly with the flat of the chopper; season; broil and serve very hot, as in the last.

121. Beef, Rump Steak.—The tenderest part of the rump should be selected, about half a pound, not cut too thick, and very even; place it upon your gridiron over a moderate fire, turning it frequently; when done, sprinkle a little salt over; ten minutes would cook it thoroughly, but if wanted underdone, as in many cases where the patient only sucks the gravy, less time must be allowed.

122. Stewed Beef.—Put the same quantity of beef as in the last into a saucepan, with a quart of water, which place over the fire, and when beginning to boil, well skim, then add a little celery, turnip, and carrot, the whole weighing about an ounce, and cut very small, let stew gently about three hours, by which time the broth will be reduced to one quarter; skim all the fat off carefully; serve the meat upon a plate, and the broth in a basin.

123. Lamb Chops or Cutlets.—Proceed as just described for mutton, but being more delicate, they will require but little more than half the time to cook.

Calves’ feet are dressed in the same manner, but using a double proportion of everything, and stewing them double the time; they are served precisely the same.

127. Partridge.—Proceed in every manner to roast as just directed for the chicken; a young one would require about ten minutes, or an old one fifteen, but then the breast only ought to be eaten; whatever remains may be served in either of the ways directed for chickens.

128. Pigeons may be roasted the same as partridges, but would not require so long. A pigeon may also be stewed as follows:—Put half a pint of mutton-broth into a stewpan, with a pigeon trussed as for boiling, let it stew gently twenty minutes, if young; both the pigeon and broth ought to be partaken of. Pigeons may also be broiled, by cutting them open from the bottom of the breast to the joint of the wings, but not separating them; rub over with a little butter, broil twenty minutes over a moderate fire, and serve with a little gravy.