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(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.

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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.

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1 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.

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1 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.

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From 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
each glass.

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Beef Tea For Invalids


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.

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Beef Tea

Chop 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.

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Beef Tea

Take 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.


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.

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Beef Tea

Broil 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.

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Beef Tea As A Solid

Soak 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.

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