This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
From two ounces of rump steak take away all fat, cut into small squares without entirely separating the meat, place in a mortar, and pound for five or ten minutes; then add three or four tablespoonfuls of water and pound again for a short time, afterwards removing all sinew or fibre; add salt to taste. Before using, place the cup or jar containing the pounded meat in hot water until just warm.
Or scrape the beefsteak with a sharp knife and, after removing all fat and tendon, if not already in a complete pulp, pound in a mortar. Flavour with salt and pepper. This may be taken in the form of a sandwich between thin bread and butter or mixed with water to the consistence of cream. If preferred, the meat may be rolled into balls with a little white of egg and broiled for two minutes, or until the outside turns gray - just long enough to remove the raw taste.
Cut a piece of steak from the round, about half a pound in weight and about an inch thick. Lay it on a clean meat board and with a dull knife scrape out the pulp until there is nothing left but stringy fibre. Season the scraped pulp with salt and make it into small cakes. Broil for two minutes either by direct heat over a clear fire, or by heating a clean pan or plate and, when hot, placing the meat on it. Have both sides cooked sufficiently. This is a safe food for a patient beginning to take solid nourishment. Scraped beef may be prepared very easily over an alcohol lamp.
Place a piece of round steak on a meat board and scrape out all of the pulp with a dull knife; add to the pulp a little salt and pepper and enough raw beef juice to make it into a firm jelly. Have stale bread cut into very thin slices and spread the beef pulp on them; cut the sandwiches quite small. Never use butter in making beef sandwiches.
Mix together, cook, and bake one pound of flour, one pound of meat, one quarter of a pound of suet, one half pound potatoes with a little sugar, onion, salt, pepper, and spices. A palatable meat biscuit, weighing about one pound and a quarter, containing 10 to 12 per cent of water, is thus obtained which keeps quite unchanged for four months.
Three ounces of raw beef or mutton, one ounce of very fine bread crumbs, one teaspoonful of sugar; cut the meat very fine, rub it through a hair sieve, then pound it in a mortar into a paste. Mix with it the bread crumbs, sugar, a little salt and pepper; spread it between thin slices of either brown or white bread and butter.
Clean a fowl that is about a year old, remove skin and fat; chop fine, bones and flesh, place in pan with two quarts of water; heat slowly; skim thoroughly; simmer five to six hours; add salt, mace, or parsley to taste, strain; cool. When cool, skim off the fat.
The jelly is usually relished cold, but may be heated. Give often in small quantities.
Mince from one hundred and fifty to three hundred grammes of meat, and mix with fifty to one hundred grammes of finely chopped pancreas, free from fat. Beat the mixture into a paste with a pestle or spoon, adding a little lukewarm water to make it of a suitable consistence for injection through the enema tube. Use warm; if cold it may excite the rectum and cause expulsion. If thought desirable, from twenty-five to fifty grammes of fat may be mixed intimately with the mass by the help of a warm pestle. A syringe with a wide nozzle must be used.