This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Flavoring: bit of bay-leaf, sprig of parsley, slice of onion, stalk of celery, two or three cloves. (Any or all of these may be used if approved by the patient's physician.) Salt and pepper to patient's taste.
Let the beef stand in the cold water for two hours; then heat slowly, stirring, in a double boiler, until it steams. Strain through doubled cheese-cloth wrung out of cold water, and season. This beef tea should be bright red, showing that it contains albumin in liquid form. The loss of this color shows that it has been overheated. Use great care in reheating; if the albumin coagulates, strain it out. Serve it in a warm glass, red glass if the patient objects to the color of the beef tea.
Directions for preparing beef-juice are given on p. 151. Reheat, season, and serve like beef tea.
Neck of mutton, 2 lb. Cold water, 1 qt.
Bit of bay-leaf. Small sprig of parsley.
Cut the meat into small pieces, soak it with the herbs one hour, then simmer three hours. Strain, cool, and remove fat. Reheat and salt a portion when required. Three tablespoon/ids of rice may be boiled and served in the strained broth.
Raw Beef Sandwiches (See p. 151.)
Broiled Beef Tenderloin Over a carefully broiled slice of tenderloin, squeeze, with a meat-press or lemon-squeezer, the juice of half a pound of beef-round. Season with salt, and with pepper and lemon juice, if the doctor approves. Use no butter.
Lay the chop between slices of glazed writing paper. Trim these to within one inch of the chop, and fold their edges together, enclosing the chop. Broil over hot coals, turning often. The paper holds all the juices. When the chop is cooked, hold it over the dish it is to be served on and remove the paper. Season it and serve on toast.
Clam Broth (one cupful) Large clams, 6 or 8. Water, 1/4 c.
Scrub the clams well with a brush and cold water.
Heat them with the one-fourth cupful of water in a covered saucepan till their shells open. Boil for one minute after this, and strain through cheese-cloth. Serve undiluted, or add a little hot water.
Clam broth can often be taken by a patient who can take no other food.
Granulated gelatin, 1 1/4 tb. Cold water, 1/4 c. Boiling water, 1 c.
Lemon juice, 1 1/2 tb. Sugar, 1/2 c. Wine (sherry or Madeira), 1/2 c.
Make like Lemon Jelly, recipe on p. 164.
Irish moss, 1/4 c. Cold water, 2 c.
Lemon juice and sugar to suit patient's taste.
Soak the moss in cold water till soft. Pick out dark bits and foreign matter. Cook it in the two cupfuls of water in a double boiler for twenty minutes. Strain, flavor, and sweeten. Use hot or cold for patients with throat or bronchial inflammation.
Hot (not scalded) milk, 1 pint.
Juice of 2 lemons (or 6 tablespoonfuls).
Add the lemon juice to the milk; when the latter has curdled, strain it through cloth. Serve the whey hot or cold in a glass.
Use a tray just large enough for the dishes it is to hold. Cover it with a spotlessly clean napkin. Arrange it as if you were setting a place at the table. Use the prettiest dishes you have.
Except in making jellies, gruels, and other foods that are not injured by keeping or reheating, prepare no more food than the patient is likely to eat. No food left by the patient should be served a second time; nor should food that has been in the sick-room be eaten by others.
For further development of topics treated in this section see: -
Pattee : Practical dietetics with reference to diet in disease. Wiley : Infant and invalid foods.
Farmer : Food and cookery for the sick and convalescent. Hill : A Cook-book for nurses.