1920 What to Drink E L Bertha

WHAT TO DRINK BEEF TEA FOR CONVALESCENTS

126

pound of top round,

i

i pint of water,

i piece of carrot, I piece of turnip, I spray of parsley,

i tiny pinch of thyme, Small slice of onion, Salt.

Remove all fat from the meat, cut the vegetables into tiny- pieces, shred the meat and put all in a glass jar with the herbs and salt. Fasten the top and place in a deep pan nearly full of hot water and cook slowly for three hours. Strain and remove any fat which may have been left.

MUTTON TEA

£ pound of lean mutton, I pint of water, £ teaspoon ful of salt.

Select the juicy part of the neck, remove as much fat as possible, cut into tiny pieces, put into a saucepan with cold water and salt. Simmer gently until the meat turns white and the tea or broth a rich red-brown. Strain, remove all fat by passing a paper over the top. If it is not possible to remove the fat in this way, cool the broth and remove the fat, then reheat. To reheat place the dish holding the broth in a pan of hot water. Do not allow broths or teas to boil.

CHICKEN BROTH £ chicken (small fowl is as desirable as a chicken), I quart of water, i tablespoonful of rice, £ teaspoonful of chopped parsley, £ teaspoonful of salt.

Cut the chicken into small pieces, and break the bones.