COOKERY FOR THE SICK. 4638 
This is highly nutritious, and may be taken by the delicate 
with advantage at any time. 
MEAT JELLY FOR THE DELICATE.— 
Take two pounds of lean beef, cut in pieces with a hock of 
ham about the same weight, a knuckle of veal, and a small 
quantity of salt and mace, without any other spice, cover the 
whole with water, and stew for about seven hours, strain, and 
when cold take off the fat, clear it with whites of eggs, and 
pass it through a jelly-bag. When prepared it should make 
about five quarts. 
It is highly nutritious, and may be taken cold or warm 
agreeably with the taste of the patient. 
Brrr TEA.— 
Take one pound of lean beef, pick all the fat off, cut it into 
small pieces about the size of nutmegs, or smaller, put into 
an enamelled saucepan with a quart of water, two cloves, and 
a half teaspoonful of salt; simmer for three or four hours, 
and carefully skim as the fat and scum arise. 
This is a most excellent nutrient and may be taken ad 
libitum at any time. 
SOUP FOR THE CONVALESCENT.— 
Put alternate layers of lean beef and turnip, cut small, 
into a jar, place it in a water bath or slow oven, and let it 
remain for three hours or more; after which drain, express 
the liquid, and let it stand until cold; skim the fat carefully 
off, season, and use as necessary. 
This is highly nutritious, and may be used during 
convalescence with very great advantage. 
ANOTHER EXCELLENT SOUP FOR THE CONVALESCENT.— 
Take six pounds of shin of beef, an onion cut small, 
three quarts of water, two teaspoonfuls of salt, and a little 
pepper ; put the whole into a jar, cover, and let it stand al] 
night in a moderately warm oven, strain, skim off the fat, 
and take with a little crumbed or toasted bread. 
