The following recipes are those in which the ingredients are not too rich for the digestive capacity of convalescent patients. They form a delightful change after the monotony of the beef-teas and extracts. These recipes are also useful for the dietary of the aged (see p. 203).
1 lb. neck or knuckle of mutton or veal, or 1 chicken.
2 pints cold water.
1 dessertspoonful of rice.
1 teaspoonful chopped parsley.
1 teaspoonful salt.
Wipe the meat well with a damp cloth. Cut into small pieces and remove it from the bone, and take away as much fat as possible. Put meat, bones, water, and salt into a clean-lined pan, put on the lid, and bring it very slowly to the boil. Remove with an iron spoon all the scum that rises. Simmer slowly for four hours, skimming when necessary. When cold, remove all the fat. Return it to a saucepan well washed. Allow it to cook again for twenty minutes, until the rice is soft. Add the parsley at the last, and it is ready for serving.
1 pint of mutton, veal, or chicken soup. 1 tablespoonful of Patna rice.
Yolk of egg.
1 tablespoonful of cream.
Strain the broth and remove all the fat from it; put it into a clean saucepan with the rice well washed, and boil till the rice is perfectly soft.
Then rub all through a fine sieve, rinse out the pan, and return the soup to it. Beat up the yolk and cream with a fork, strain them into the soup, and stir carefully over the fire until thoroughly hot, but it must not be allowed to boil. Tapioca or sago may be used instead of rice to thicken with. Also three tomatoes might be boiled with the rice, and then rubbed through the sieve. This would make a tomato soup.
1 1/2 pints cold water.
1/2 pint milk.
1/2 ounce butter.
1/2 ounce flour.
A few pieces of parsley.
1 bay leaf.
1/2 teaspoonful of salt.
Wash and clean the rabbit well. Let it lie in salt and water for half an hour. Lift out, dry it, and cut into joints. Cut the flesh into small pieces, and chop the bones. Put all these into a saucepan with cold water, with bay leaf, parsley, salt, and peppercorns. Bring to boil and skim well. Simmer slowly from five to six hours; then strain through a fine sieve. Put the meat into a mortar; pound it well with a little liquid, and rub it through a wire sieve. Rinse out the pan; melt in it the butter; add the flour, and mix till smooth. Then add the sieved meat, soup, and milk, and stir until boiling. Boil for ten minutes.
I bird (grouse, pigeon, woodcock, partridge), or the remains of game. 1/4 lb. lean, juicy meat, 1 pint cold water.
1/2 teaspoonful arrowroot. A pinch of celery seed, pepper, and salt.
Wipe the game and meat with a cloth; shred the meat as for beef-tea; cut the game into neat pieces. Put all these into a lined saucepan, with cold water and seasoning; bring slowly to the boil, and skim thoroughly. Allow the soup to simmer for four hours. Strain and allow to cool, and then remove the fat. Mix the arrowroot with cold water; add this to the soup. Boil for two or three minutes, until the arrowroot turns quiet clear.
Small haddock or whiting, or piece of cod. 1/2 ounce butter. 1/2 ounce flour.
3 gills or I pint cold water.
I gill of milk.
1 yolk of egg and 1/2 gill cream.
I teaspoonful finely chopped parsley.
Wash and scrape the fish very clean; see that there is no black skin lining the inside parts. Remove the eyes. Cut the fish across into several pieces, and put them in a lined saucepan. Cover the fish with cold water, and add the salt. Bring to the boil and skim. After the fish has boiled for a few minutes, lift out a few nice little pieces offish free from skin and bone, and reserve them for serving in the soup at the end. Allow the rest to simmer from three-quarters to one hour. Then strain through a wire sieve, and rub some of the white pieces through. Rinse out the pan the soup was cooked in. Melt in it the butter; add the flour, and mix these two smoothly together, being careful they do not brown. Then pour on the soup that has been sieved, and stir until boiling, beat the yolk of egg and cream and milk together; and, when the soup is off the boil, beat these ingredients into it; then strain through a fine strainer, stirring all the time. Do not let the soup boil after the egg is added, or it will curdle. The pieces of fish that were reserved and the chopped parsley are now added.
I dozen oysters.
1 pint fish stock or white stock.
I ounce butter.
I ounce flour.
Pinch of cayenne.
I gill cream.
A few drops of anchovy essence.
A squeeze of lemon juice.
White pepper and salt.
Place the oysters in a small saucepan with their own liquor, bring them almost to the boil, then strain. Beard the oysters (that is, remove the piece like a fringe that encircles them), cut them in two, and put them aside for stewing in the soup. Put the beards into a saucepan with the liquor and the stock, and let them simmer for half an hour, to extract all the flavour from them. If the stock is not previously well flavoured, small pieces of the different flavouring vegetables (p. 74) should also be cooked in it. Strain through a fine hair sieve or piece of muslin, and rinse out the saucepan ready for use. First melt in it the butter, being careful it does not brown, add to it the flour, and mix together until quite smooth. Pour on the stock, and stir constantly over the fire until boiling. Skim if necessary. Season to taste with a little white pepper, salt, anchovy essence, and pinch of cayenne. Beat up the yolk of eggs in a basin with the cream, strain into the soup. When off the boil, stir all the time. Place oysters in the soup tureen, pour the soup over them, and serve.
1 lb. veal.
1 small knuckle of veal.
6 breakfastcupfuls water.
1 tablespoonful tapioca grout. I gill cream. Yolks of 2 eggs.
2 square inches of turnip.
Cut the veal up in small pieces, and break the knuckle up well. Put all on with the cold water. Bring to the boil, and skim carefully; add the turnip cut into small pieces, and boil steadily for at least five hours. Strain the soup, then add the tapioca previously soaked in cold water, and again boil for fifteen minutes, stirring frequently. Place the yolks and cream in a basin, and stir well. Gradually add the hot soup to the yolk and cream mixture, stirring constantly to prevent curdling, and season to taste.