472 MEALS MEDICINAL. 
for persons who habitually indulge in rich soups, and highly- 
spiced dishes, so as to give their digestive organs an occasional 
rest. ‘‘ Stew a knuckle of Veal in about a gallon of water, to 
which put two ounces of rice, or vermicelli, with a little salt, 
and a blade of mace; when the meat has become thoroughly 
boiled, and the liquid reduced to one half, it may be sent to 
table, with, or without the meat.’ Voltaire advised his friend 
Lambert to St. Cirey, where Veal gravy broth was to the fore 
in everything. ‘‘ We are going,” said he, ‘to live a hundred 
years.” The recipe for this “‘ Blond de veau” had been given 
by the famous Tronchin, whose system of hygiene was to “ keep 
your head cool, your feet warm, and your bowels open.” 
Sydney Smith, writing from London to Mrs. Maynell (1841), 
told her “ he had been living for three days on waiters, and Veal 
cutlets.” Mr. Ben Allen and Mr. Bob Sawyer (in Pickwick) 
sat together in the little surgery behind the shop “ discussing 
minced Veal, and future prospects.” A delicious, and very 
nourishing Veal cream is to be made, of which a small quantity 
may be eaten occasionally by delicate invalids, in alternation 
with other light foods. Bruise half a pound of lean fillet of 
Veal in a mortar, and when it is reduced to a pulp, pass it 
through a fine sieve, together with an ounce and a half of pearl 
barley which has been previously soaked in cold water for several 
hours ; dissolve half an ounce of Russian isinglass in two gills 
of thick cream, and bring the whole to the boil, adding salt to 
the taste, and flavouring with an infusion of mixed herbs ; pour 
into a wetted mould to set, and turn out into a glass dish, or 
plate, and garnish with sprays of parsley. 
The true Sweetbread of a calf, from its throat-front, renews 
: defective growth in children by reason of its constituent earth- 
salts, as described elsewhere ; whilst the stomach-bread, or pan- 
creas (often substituted by butchers in lieu of the sweetbread), 
serves to augment the supply of natural fats, for warmth, and for 
growth of the adipose structures. The true (throat) sweetbread 
contributes organic phosphorus, which goes to repair and recruit 
the nervous system when feeble, and impoverished.. A lamb’s 
sweetbread, or throat-gland, is likewise beneficial as a general 
restorative in suitable cases.. Similarly, even in its uncooked state 
the calf’s stomach-bread (pancreas) exercises by its juices powerful 
digestive effects on flesh, milk, starch, and kindred substances. 
But this property becomes destroyed by boiling; so that the 
