(See "Biltong" recipe, earlier in the book) is both appetising and nourishing for invalids.

Barley Water

Take half a cup of pearl barley, wash well, and boil in the same way as the receipt for a pleasant gruel; but will require a longer time - one hour. Sweeten to taste, and add orange or lemon.

Mutton Broth


2 lb. of Serag End, or Neck of Mutton, 2 quarts of Water.

I tablespoonful of Pearl Barley. A Carrot, or Turnip.

Boil all well together for three hours or more; strain through a kitchen strainer. The neck of mutton makes a more tasty broth than the same quantity of beef.

Chicken Broth. (H. D.)

Take an old fowl; cut very small; set on the fire with two quarts of cold water, a few peppercorns, allspice, and salt. Let it boil slowly, in a closed-up pot, till the chicken is in shreds. Strain; may be thickened with a little vermicelli, if liked. Will take four hours. The yolk of an egg, whipped up with a little lemon juice, stirred into the broth just before serving, is both nourishing and appetising.

A Mutton Chop

(From the undercut.)

Take a slice from the undercut of a saddle of mutton, sprinkle with pepper, and grill on a very hot gridiron, turning frequently. Don't put a fork into it. When done, rub a little bit of fresh butter on it, and some salt. It will be found delicate and tasty. Serve very hot. The chop may also be cut out of the middle of a leg of mutton.

Chicken Cream Or Mince

Take a nice young fowl; boil it in a cloth. When done, take the breast and upper part of the leg; mince and pound in a mortar. Chop up the rest of the chicken, with all the bones broken; put into a stewpan with a quart of water, a few allspice, a little nutmeg and pepper; let it stew to a pint or less; rub the minced chicken through a sieve into the gravy, after it has been strained. Thicken with two spoonfuls of good fresh cream, or a little maizena, rubbed in a pat of butter - not too rich. This mixture can be heated in a mug in a saucepan of boiling water; don't forget a little salt. Two or three spoonfuls may be taken by an invalid.

Egg And Sherry

Whisk up the white of an egg to a stiff froth; take a wineglass of sherry and a little sugar; whisk all up well. Both nourishing and pleasant.

Egg Silky

Whisk the yolk, or the whole egg, very well; grate a little nutmeg on it; take a good +teaspoonful of sugar, stir well together; pour in gradually about half a tumbler of boiling water; lastly, add half a wineglass of whisky. This is an excellent mixture for a cold.

A Pleasant Gruel

Take a small cup of good wheaten bran, mix with a little cold water, then stir into two quarts of boiling water, into which a stick of cinnamon has been put; let it boil for half an hour, till sufficiently thick; strain, and when to be taken add a teaspoonful of lemon or orange and as much sugar as you like. Good for colds.

Strengthening Jelly


1 pint of Port Wine. 2 oz. Isinglass.

2 oz. White Wine.

I oz. Gum Arabic. ⅓ a Nutmeg, grated. Sugar to taste.

Put these ingredients in a jar, tie it over; put the jar into a saucepan of warm water, let it remain in the saucepan till all is dissolved; it must be stirred constantly. When cold it will be a firm jelly. Give the invalid a piece the size of a nutmeg at a time.

A Wine Jelly For Invalids

Take the juice of two oranges, and peel of one, the yolks of four eggs, an ounce of isinglass (or a stiff jelly, procured from calves' feet or sheep's trotters, about one pint), half a pint of sherry or white wine, one wineglass of good cognac, ten cloves, a little cinnamon, and two tablespoonfuls of sugar. Stir all well together, put into a stewpan. When it boils up draw it aside for five minutes; pour in two tablespoonfuls of cold water. Strain through a jelly-bag. Use good sherry, and freshly laid eggs.

Strengthening Soup

Boil two knuckles of veal in three quarts of milk till reduced to a half. Flavour with a little mace or nutmeg, salt to be added when done. Half this quantity does at a time.

Soup For Invalids. (Dr. Versfeld.)

Take two pounds of good lean mutton or beef. Pass twice through a mincing-machine so that every particle is well mashed. Set it on the fire with two quarts of water. Let it boil slowly for three hours or more, so that it is reduced to one quart or less. Add salt, and any flavouring that is liked; a few peppercorns and allspice, Strain through a gravy strainer before serving.

Custard Fudding

Few invalids ever tire of the plain, old - fashioned custard pudding made in this way: Two eggs, well whipped, mixed with one pint of milk and a spoonful of sugar; bake in an oven, standing the basin in a tin dish with water in it to prevent it curding.

The Schaum pudding (see Puddings) is another favourite with most people.


All jams and preserves when made should be put in glass bottles or china pots (previously well scalded). A round of silver paper, large enough to rest on the top of the jam and cover it, should then be dipped in brandy and laid on the jam, and the mouth of the jar neatly covered over with paper caretully pasted or tied down to exclude the air, and the name and date of the preserve written upon it.