INVALID COOKERY RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 440, 22 September 1904, Page 7

INVALID COOKERY RECIPES.

GOOD BEEF TEA. Ingredients : 1 lb. rump steak or gravy beef, 1 pint of water, 3. or 4 drops of lemon juice, a little salt. Method : Scrape the meat finely, removing all the skin and as much of the fat as possible. Good beef being streaked with fat, it is not possible to remove all before cooking. Put the meat into a jar with the water, salt and lemon, and let it stand with the lid on for two hours. Then put the jar into a slow oven and let it cook for three hours stirring from time to time. When done, well stir and pour oft* against the lid. Remove all fat with a piece of soft paper. The lemon juice helps to draw out the other juices. BEEF TEA CUSTARD. Indredicnts: 1 gill of beef tea, 2 yolks of eggs, pepper and salt. Method : Beat the yolks of eggs Well, add the beef tea, pepper and salt; put into a butter cup or small plain mould and steam gently till set. This is a very nourishing way to present beef tea to a patient, and creates a change in diet. CKICKEN CROQUETTES. Ingredients : 2 tablespoonfuls cold fowl, 1 mushroom, 1 dessert spoonful flour, 3 tablespoonfuls milk or cream, little lemon rind, 1 dessertspoonful > ham and butter, cayenne and salt. Method: Mince the fowl and ham finely with a knife, grate lemon rind and chop mushroom ; melt the butter, add flour, and oook one minute; add milk cayenne and salt, turn on a plate to oool; make into croquette shapes with a little flour on board; egg" and breadcrumb, wet-fry, and serve with gravy. .., . -