The science and art of nursing the sick / by Aeneas Munro.

  • Munro, Aeneas.
Date:
1873
Catalogue details

Licence: Public Domain Mark

Credit: The science and art of nursing the sick / by Aeneas Munro. Source: Wellcome Collection.

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    Meat, such as Liebig's. On the other hand, we occasionally see it used so persistently that it is questionable if it should not with propriety be discontinued. Under these circum- stances, the writer unhesitatingly asserts it as his opinion that— Beef-tea properly made from fresh beef possesses a superiority over any Concentrated Essence yet invented. But then we see the greasy, the weak wishy-washy stuff, the inconvenience that the household may be put to in making the genuine, and often the inability—(for A Cook says that good soup is unknown in nine houses out of ten, and that most cooks know less of cooking than anything else)—to make the reliable material, that we are glad to fall back upon some such prepara- tion which is known, convenient, reliable, and very nourishing. Stock for White Soup. higredients.—One-half fowl or the inferior joints of a whole one, small knuckle of veal, two slices of lean ham or bacon, one teaspoonful white pepper-corns, one teaspoonful salt, one-half carrot, one-half turnip, one onion, a little parsley, and one-half oz. butter. Mode.—Rub the stew-pan with the butter; have the skin and fat removed from the fowl, and the veal cut in pieces ; put the fowl, veal, ham, pepper, and salt in the stew-pan, with as much cold water as will cover them. When it boils, add the vegetables; let them simmer till the fowl and veal are boiled to rags; strain through a hair sieve into small basins ; let stand till cold. When wanted, remove all fat from the top of the stock ; put as much of the stock into the sauce-pan as the invalid will take ; mix a small teaspoonful of corn-flour in half-a-teaspoonful of cream or new milk ; pour this into the stock, and stir constantly till it boils ; have the yolk of one egg well beat; pour it gently into the soup ; do not let it boil after the egg is added. Serve with toast This soup should be as thick as cream.