Even to a healthy person who has good digestion, the ordinary hash is an abomination. There are only a very few ways in which meat can be warmed over for the sick. Boudins or dishes where the meat is heated in the oven in hot water are preferable. Croquettes contain nutritious material, but the combination and frying renders them unfit for the sick. Avoid all warmed-over dishes, like hash, ragouts, or brown stews.


Chop a quarter of a pound of tender, rare roasted beef. For the sick, I think it is wise to put this twice through a meat chopper. Put four tablespoonfuls of water and a tablespoonful of dry bread crumbs in a saucepan, cook a moment, and add the meat. Take from the fire, drop in the yolk of an egg, a saltspoonful of salt, and then fold in the well-beaten white of the egg. Turn this into a little boudin mold or custard cup, stand it in a pan of boiling water and cook over the fire or in the oven for fifteen minutes. Serve at once.

This is very nutritious and easily digested. An excellent dish for the aged.

Beef Pudding

Line an individual dish or a ramekin with a thin layer of mashed potatoes; put in the center about four table-spoonfuls of nicely-seasoned cold roasted beef, chopped fine. Cover the top with more mashed potatoes, stand the dish in a pie plate of hot water and bake in the oven until a golden brown, about twenty minutes.

Turkish Beef

Chop a quarter of a pound of roasted beef very fine, season it with a saltspoonful of salt and a saltspoonful of pounded celery seed; put this into a ramekin or a small individual baking dish, pour over four tablespoonfuls of leban; stand the dish in a pan of hot water and cook in the oven fifteen minutes, and serve.

This is excellent in cases of indigestion. The leban renders the beef more digestible and gives a greater food value. Matzoon or zoolak may be used in the place of leban.

Salt Meats

Salt meats take no part whatever in diet for the sick; we simply mention them to condemn them.

Broiled bacon is the exception. It is more digestible and nutritious than fresh fat pork, and may now and then be used sparingly. In salt lean meats the fibre is rendered hard and difficult of digestion. The meat is deficient in natural mineral matter, and contains an excess of chloride of sodium. Persons who are perfectly well, after a meal of salt meat have an uncontrollable desire for water, which comes from an overheated, irritated condition of the stomach; it is not true thirst, and must be looked on as an unnatural rather than a natural condition.