FOOD FOR TEE SICK. 307 



6. Oyster Essence. — Take }4 doz. (or any number, according to the 

 necessity, or ability of the patient to take the essence) of large, nice oysters, with 

 their share of juice; put in a stew-pan, and place on the stove, or over the fire, 

 and let them simmer slowly, until they smell, or become plump or full — 3 to 5 

 minutes according to the heat; then take off, strain and press out the juices 

 without breaking the oysters, and serve hot. Light, stale, bread crumbs, very 

 light, dry biscuit, or crackers, as preferred or convenient, will give additional 

 relish and strength when the patient is able to have them. 



Remarks. — Most people say, "put in salt," when they give directions to 

 prepare oysters; but I know it is best not to put in the salt, or other seasoning, 

 until just as you are about to remove them from the fire. 



7. Chicken Broth. — Cut up half of a young chicken, removing the fat 

 and skin; sprinkle a little salt upon it and put it into 2 qts. of cold water and 

 set it over a quick fire; when it comes to a boil, set it back on the stove or 

 range, where it will only simmer. "When entirely tender, take out the white 

 parts, letting the rest remain until it is boiled from the bones. Mince the white 

 part and pound it fine in a mortar or suitable dish; add this to the broth, adding 

 boiling water, if necessary, to make it thin enough to drink readily. Put agaiD 

 in the sauce-pan and boil a few minutes. Some persons will desire a slight- 

 addition of salt and a little pepper; but use just as Uttle pepper as will satisfy 

 them, a light sprinkle, however, Mill hurt no one. It is very nutritious, and 

 hence should be taken only in small quantities. A little rice may be boiled iu 

 some of this broth, either for its taste or greater nourishment ; and a little stale 

 bread, or a cracker or two, may be broken into some of it at another time, for 

 the same reason, and for changing the flavor also. A little parsley may be 

 added to flavor any of these broths, waters, or drinks, if desired, or any other 

 pot-herbs. 



8. Mutton Broth. — Take Ij^ lbs. of chops, from the neck of a lamb 

 or young sheep (old and strong mutton is never to be used for the sick); cut 

 into small bits, removing all the fat possible ; put bones, as well as the lean 

 meat, into a stew-pan, vrith 3 pts. of cold water and a little salt ; put where it 

 will stew gently till all scum is removed as it rises. In 30 to 40 minutes some 

 may be poured off for the patient, if he is impatient for it. Continue to stew it 

 slowly an hour or two, seasoning to taste while hot ; when cool strain, and when 

 cold, remove all the tallow or fat from the surface. After this it may be given 

 cold or hot, as suits the patient. A slice of bread, as in the chicken panada, 

 may be toasted nicely and broken into a plate ; then pouring on some of this 

 broth, as in that case it is more strengthening, and gives another variety of 

 broth to meet the varying tastes of the sick; or stale bread, without toasting, is 

 generally preferable. 



10. Veal Broth.— "Veal broth is generally made by some chops of veal, 

 as in the mutton broth above, or a joint of veal, with suitable amount of meat 

 upon the joint, in about 3 qts. of water, 2 oz. of rice, a Uttle salt, and a piece or 

 two of mace; stew till the water is about half evaporated. 



