RECIPES FOR INVALID COOKERY
CHAPTER XLVLiquid Foods, Broths and Soups, Fish and Meat Dishes, Jellies, Puddings, Beverages, Peptonized Foods and Diabetic Foods.
3159.—BEEF TEA FOR CONVALESCENTS.
Ingredients.—1 lb. of gravy beef, 1 pint of cold water, ½ a teaspoonful of salt.
Method.—Remove the fat, shred the meat finely, as in the following recipe, or pass it through a mincing machine. Place it in an earthenware jar, add the water and salt, and cover closely. Place the jar in a saucepan of boiling water, or in a slow oven, and cook for 3 hours, stirring occasionally. Strain, remove carefully all traces of grease, and serve.
Time.—3 hours. Average Cost, 7d.
3160.—BEEF TEA FOR CONVALESCENTS. (Another Method.)
Ingredients.—1 lb. of gravy beef, 1 pint of cold water, 2 slices of carrot, 1 small slice of turnip, 1 slice of onion, 1 or 2 sprigs of parsley, 1 bay-leaf, 4 peppercorns, ¼ of a teaspoonful of salt.
Method.—Remove the fat, cut the meat into small pieces, or pass it through a mincing machine. Put the meat, water, vegetables, and flavouring ingredients into a jar with a close-fitting lid, and cook in a very slow oven for 3 hours. Strain, remove every particle of grease, season to taste, and serve.
Time.—3 hours. Average Cost, 7½d.
3161.—BEEF TEA FOR INVALIDS.
Ingredients.—1 lb. of lean juicy beef, 1 pint of cold water, ¼ of a teaspoonful of salt.
1350
