Stew for The Poor

Take a pound and a quarter of fat mutton; cut it into pieces; add nine potatoes, two turnips, eight onions, half a gill of split peas, and a little celery-seed; cut all the vegetables up small; season with salt and pepper, and pour five quarts of water on the whole; let it simmer two hours and a half on a slow fire. The whole expenses will not exceed Is. 6d., and it will feed more than five persons.

Pea-Soup

One pound of split peas, one teaspoonful of celery-seed, a large onion, some ground and whole pepper, salt, and a beef bone or two, either raw or cooked; boil the whole together slowly two or three hours; strain it, and set it on to boil again slowly for a short time. Potato-soup may be made in the same way, but do not strain, and leave out the celery-seed.

Beef-Tea

Cut three pounds of beef into pieces the size of a walnut, and if there are any bones chop them up also; put it into a saucepan with some vegetables, such as carrots, turnips, celery, an onion, or some leeks, etc., half an ounce of salt and some pepper, a teaspoonful of sugar, and a pint of water; set it on a sharp fire for ten minutes, stirring it now and then with a spoon. It should form a thick, but not brown, gravy at the bottom. Then add six pints of hot water; set it on a sharp fire, and when it boils take it off and set it by the side to simmer for an hour; skim off all the fat, strain it through a sieve, and it is ready to serve. This is very good to drink cold during the night for invalids; but, when made for this purpose, the onion should be left out. This receipt makes about six pints.

Beef-Tea

Cut a pound of lean meat into thin slices; put it into a pan with two pints and a half of cold water; set it over a slow fire, to become gradually warm, after the scum rises, which you should remove; let it continue gently simmering an hour, then strain through a fine sieve; let it stand ten minutes to settle, and pour off the clear tea; a little salt and a few grains of black pepper should be added, and a little celery-seed and a whole carrot boiled in it improves the flavour. Veal or mutton tea may be made in the same way.

Calves'-Feet Broth

Boil two calves' feet, two ounces of veal, and two of beef, the bottom of a penny-loaf, a blade or two of mace, and a little salt, in three quarts of water till it comes to three pints; strain, and carefully remove all the fat.

A Very Nourishing Yeal Broth

Put the knuckle of a leg or shoulder of veal, with but little meat on it, an old fowl, and four shank-bones of mutton well soaked and crushed, three blades of mace, ten peppercorns, an onion, and a large piece of bread, with three quarts of water, into a stew-pot that covers close; let it boil up, skim it, and then let it simmer four hours as gently as possible; strain it, remove the fat, salt it to taste, and it is ready to serve.

Chicken-Tea

Skin and divide the chicken in pieces, leaving out the back; put it in some clear water, with a blade of mace, a few white peppercorns, and an onion sliced; simmer till it is sufficiently strong, then strain, and when cold carefully remove all the fat. It may be drunk cold or heated again.