Other Recipes from Receipts for Invalids.Beef Tea.
A Refreshing Drink.
A Very Fine Emmolient Drink.
A Cooling Drink In Fever.
To Make Punch.
A French Plum Pie.
BEEF TEA(Receipts For Invalids.) - (The Jewish Manual)
Cut one pound of fleshy beef in dice, or thin slices, simmer for a
short time without water, to extract the juices, then add, by degrees,
one quart of water, a little salt, a piece of lemon peel, and a
sprig of parsley, are the only necessary seasonings; if the broth is
required to be stronger put less water.
RAW BEEF TEA.1/4 lb Gravy Beef and 1 gill of Water
Scrape the meat to a pulp with a sharp knife, pour over it with water;
cover over and stand away for an hour. Strain off, and it is
ready. As this is given to an invalid in small quantities, very little
should be made at a time.
QUICK BEEF TEA--NO. 21 lb Gravy Beef
1 pint water
Pass the meat twice through a sausage machine, put it into a saucepan,
pour over the cold water, and stand on the stove; stir constantly until
it comes to boiling point, but do not allow it to boil. As soon as it
changes colour from red to brown strain through a colander, add salt to
taste, and it is ready to serve.
BEEF TEA--NO. 11 lb. Gravy Beef
1 pint water
Remove all fat and skin from the meat and put it twice through a
sausage machine or scrape it into a pulp with a sharp knife, pour over
the cold water, and let it stand for an hour. Pour it into a brown
baking jar and put it into a cool oven, and keep it below boiling point
for an hour or longer, according to the heat of the oven. It should
look brown, thick, and rich, when sufficiently cooked. Strain through a
colander, add salt to taste, and it is ready to serve.
BEEF TEA FOR CHILDRENFrom MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
Take half a gallon of good claret and a pint of old whisky and mix
them thoroughly; sweeten to taste by mixing the sugar with a little
water to dissolve it before it comes in contact with the alcohol. Take
a can of pineapple, or one fresh one, and chop fine, put juice and all
into the punch; set the whole mixture on ice and let it stand at least
three hours before using; serve some portion of the pineapple with
Beef Tea For InvalidsMRS. W. COOK.
One pound lean beef and one pound veal, cut up small, and put in a wide
mouthed jar. Pour two wineglasses of cold water or wine on it, one
teaspoon salt, and a little mace if liked. Cork the jar well and tie a
bladder over it. Place the jar in a deep saucepan of cold water which
must not be allowed to cover the cork. Let it boil slowly four hours or
more and strain through a sieve. One tablespoonful of this is equal to a
cup of ordinary beef tea.
Beef TeaChop up a pound of lean beef, and put it on to boil in a saucepan with a
quart of water, stirring it on the fire occasionally while it boils
rather fast, for at least half an hour; at the end of this time the beef
tea will have become reduced to a pint; season with salt to taste,
strain it through a clean bit of muslin or rag, and give a tea-cupful of
it with dry toast to the patient.
Beef TeaTake half a pound of lean beef; cut it up into small bits;
let it soak in a pint of water for three-quarters of an hour; then put
both into a quart champagne bottle with just a suspicion of salt. Cork
tightly, and wire the cork, so as to prevent its popping out. Set the
bottle in a saucepan full of warm water, boil gently for an hour and a
half, and strain through a napkin. Beef tea, without the fibrine of the
meat, if administered often to a patient, will tend to weaken, instead
of strengthening the invalid; always add about a teaspoonful of finely
chopped raw meat to a goblet of the tea, and let it stand in the tea for
about five minutes before serving.
BISQUE OF CRABS
Boil twelve hard-shell crabs for thirty minutes, and
drain; when cold break them apart, pick out the meat carefully, scrape
off all fat adhering to the upper shell, and save these for deviled
crabs (an excellent recipe for deviled crabs may be found in "Salads and
Set the crab meat aside; put the under shell and the claws in a mortar
with half a pound of butter and a cupful of cold boiled rice, and pound
them as smooth as possible; then put this into a saucepan, and add a
heaping teaspoonful of salt, a bouquet of assorted herbs, a dozen whole
peppers, a blade of mace, and three quarts of stock; boil slowly for one
hour, pour it through a sieve, and work as much of the pulp through the
sieve as possible. Place the soup on the range to keep warm, but not to
Beat up the yolk of one egg, and add it slowly to a quart of warm milk
previously boiled; whisk the milk into the soup; taste for seasoning.
Now take the crab meat and heat it in a little boiling water, drain, put
it into a hot soup tureen, pour the soup over it and serve.
Beef TeaBroil a pound of fresh lean beef ten minutes--then cut it into small
bits, turn a pint of boiling water on it, and let it steep in a warm
place half an hour--then strain it, and season the tea with salt and
pepper to the taste. This is a quick way of making the tea, but it is
not so good, when the stomach will bear but a little liquid on it, as
the following method: Cut the beef into small bits, which should be
perfectly free from fat--fill a junk bottle with them, cork it up tight,
and immerse it in a kettle of lukewarm water, and boil it four or five
hours. This way is superior to the first, on account of obtaining the
juices of the meat, unalloyed with water, a table-spoonful of it being
as nourishing as a tea-cup full of the other.
Beef Tea As A SolidSoak the contents of a tin of Nelson's Beef Tea in a gill of water for
ten minutes. Add to this the third of an ounce packet of Nelson's
Gelatine, which has been soaked for two or three hours in half-a-pint of
cold water. Put the mixture in a stewpan, and stir until it reaches
boiling-point. Then put it into a mould which has been rinsed with cold
water. When thoroughly cold, this will turn out a most inviting and
extremely nutritious dish.
Viewed 2292 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Cocoa Nut Pudding.
Another Excellent Receipt.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
To Stew Duck With Green Peas.
A Cherry Batter Pudding.
To Pickle Melon Mangoes.
Cutlets In Brown Fricassee.
Pancakes For Children.
Fowls Boned And Forced.
Sweetbreads Stewed Brown.
Little Short Cakes.
See Blankette Of Veal.
|Home Made Cookies.ca|