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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    Mode.—Butter the bread, and cut in very thin slices ; sprinkle a little salt, and spread a little mustard over it; cut the beef in small flakes, as thin as possible ; chop the parsley very small; put two or three layers of the flakes, with a little of the parsley, on the bread ; place another bit of bread, prepared in the same way as the first, on the top. Be careful to trim the edges of the sandwiches neatly. Scalloped Oysters. higredients.—Six oysters, large tablespoonful finely grated bread, small piece of butter, pepper to taste. Mode.—Scald the oysters in their own liquor ; take them out; beard them ; strain the liquor through a fine sieve ; put a small piece of butter in a saucer, a tablespoonful of the liquor, then the oysters ; sprinkle the bread thickly over them, taking care to have them thoroughly covered ; put two or three small pieces of butter on the top ; season with pepper, and brown in the oven. Serve hot. Steamed Haddock. Take the middle cut of a very fresh haddock (of about one lb. weight); scale it clean and well; put it into a small jar or jelly can with one-fourth of a saltspoonful of salt sprinkled over it; put the jar into a sauce-pan of boiling water, and let it boil from twenty minutes to half-an-hour, according to size of fish ; serve with the sauce that is in the jar and a little white sauce. Salmon or any other fish can be done in the same way. But then observe the following General Directions about Frying Fish. Have a frying-pan three or four inches deep—because lard is so inflammable, that, should any be spilled into the fire when the fish is inserted, accidents might happen—with two inches fresh boiling lard, so as to cover the fish entirely. The test for knowing when to put the fish on is to put a small piece of bread