364 METHODS OF PREPARING FOOD. 



squares, put into a large eartherri jar with cover, the edges cemented 

 with flour-paste or the cover tied down tight with several thicknesses 

 of paper; tied up tightly in a cloth; put into a saucepan so that 

 the top of the jar is not reached by the water, and boiled from one 

 to two hours ; the liquid essence should be poured off from the 

 coagulated muscle, let stand till cold and the fat skimmed off. This 

 contains a large quantity of nutriment, is generally pleasant to the 

 palate, and is particularly valuable in extreme exhaustion, A few 

 teaspoonfuls may be given every one, two or four hours. 



Beef-Pulp Instead of raw, minced beef, often recommended, 

 scraped beef is far more easily digested, as it is free from sinews 

 and it is more palatable. It may be prepared as follows: Take a 

 piece of steak cut like a little block, scrape the surface with a silver 

 spoon until all the pulp is extracted, then cut a slice off the steak 

 and scrape the newly cut surface again. One or two tablespoonfuls 

 of the pulp may be given at a time to an adult. A dessertspoonful 

 may be given for one meal to children, mixed with red-currant jelly, 

 or spread as a sandwich between bread. In the latter case it requires 

 a sprinkling of salt and some pepper. Pulp thus prepared has been 

 taken with great benefit in dyspepsia, chronic diarrhea and weakness 

 following a long illness. It has also been given to consumptive 

 patients with great advantage. 



Mutton-Broth 1. This may be made in a similar manner 

 to beef -tea, either plain or thickened. For this purpose, the best 



Eart of the sheep is the scrag-end of the neck, free from skin and 

 it, bruised and cut into small pieces. 



2. Mutton-broth may be made either plain or thickened, ac- 

 cording to the taste of the patient. Bermuda arrow-root is an 

 agreeable ingredient for thickening. Take half a pound of the 

 scrag-end of neck of mutton; strip off all fat and skin; bruise 

 thoroughly the meat and bone together with a chopper; then place 

 the meat in a hollow dish with just enough cold water (from a vessel 

 previously containing a pint) to moisten the solid matter; add a 

 teaspoonful of salt; cover over with a flat-dish and set aside for 

 three quarters of an hour; then remove the liquor and meat into a 

 stewpan and add the remainder of the water; place the stewpan 

 close to the fire until the contents just simmer, when begin to skim 

 by passing three sheets of clean white paper over the surface. 

 Maintain the simmering heat for an hour and a half and strain 

 through a hair sieve. 



Veal-Broth Veal-broth is barely palatable, without the addi- 

 tion of a few vegetables. Take twelve ounces of good knuckle of veal, 

 quite fresh; strip off all skin and fat; bruise the meat and bone to- 

 gether with the chopper; place in a hollow dish and add a teaspoon- 

 ful of salt and just water enough to moisten the meat (from a vessel 

 previously containing a quart); cover over and set aside for twenty 

 minutes; then add the remainder of the water (from the vessel 

 just mentioned); put the whole into a stewpan close to the 



