Mutton Broth for the Sick
Take two pounds from a nice neck of mutton, and leave out some of the fat if there seems too much. Cut the meat from the bones, and put it into a pot with a large quart of water, and no seasoning. Boil it till the meat is all in rags. Do not skim it, as the fat on the surface is very healing, if without salt or pepper. When done, strain it into a bowl. Let the patient eat with it a slice of very light wheat bread, having the crust cut off. It is excellent for the dysentery. When the patient is convalescent, a little seasoning may be allowed, and some well-boiled mashed turnips stirred into the bowl of soup with a boiled onion sliced, and a thickening of arrow-root or farina, stirred in about half an hour before the soup is taken up. Pour it off clear from the shreds of meat at the bottom.
Veal Broth for Invalids.—Take a pound of knuckle of veal cut in pieces, four calf’s feet, split up. Boil them in a large quart of water, till they are all reduced to rags. Then strain the liquid, and add to it the soft part, only, of half a dozen fine oysters, and three or four blades of mace. Set it again on the fire, and as soon as it simmers well, take it off, and serve it up with very light milk biscuit, or little bread rolls, to eat with it. Veal broth may be made with a piece of knuckle of veal cut small, and boiled in the liquor of clams instead of water. The clams themselves must be omitted, as they are always tough and indigestible for an invalid, but their liquor adds a pleasant relish to the insipidity of the veal. As the strength of the patient improves, a grated carrot, a sliced onion, and some sliced turnip, may be added to the veal from the beginning.
Raw Oysters for the Sick.—Take large fine fresh oysters, and carefully cut out the hard part or gristle. They are considered very good for convalescents, being, when raw, cooling, refreshing, and nutritious. Drain them well from the liquor, making them as dry as you can; and if permitted, accompany the oysters with black pepper and vinegar, and a plate of bread and butter.
Birds.—Convalescents, not yet allowed to eat meat, can generally relish birds nicely broiled, or stewed in their own gravy, with any appropriate seasoning, and a little fresh butter, if they are not very fat. When dished, lay under each a piece of nice toast, dipped for a minute in hot water.
Beefsteak for Invalids.—When this can be eaten with an appetite, there is no greater promoter of returning health; but it must be of the best sirloin steak, very tender, well broiled, and thoroughly done on both sides, the gravy being carefully saved to serve up with it, a little fresh butter being added after the meat comes off the gridiron. If the taste of onion is desired, merely rub the plate with a peeled onion. A very tender lamb-chop well broiled may be eaten by way of change; but a tenderloin steak is better. Avoid pork, or veal cutlets.
Gravy Sippets.—For invalids who cannot yet eat meat, a light and relishing preparation may be made with one or two slices of the best wheat bread, divested of the crust, and spread on a hot plate, while some nice well-skimmed gravy is poured over them; the gravy of roast beef, veal, or mutton, that has had no butter about it. Gravy sippets will form a variety to the usual broths, and other beginnings for the resumption of animal food.