Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Invalid Cooking



Boiled Arrowroot

Method; Moisten the arrowroot with two tablespoonfuls of water in a bowl, boil the remainder of the water and pour over the arrowroot, then pour back in the pan, adding the sugar and lemon rind and boil for five minutes. Add the wine or brandy and allow to cool, then serve. Milk can be used instead of water or with varying of proportions of water and milk.

Chicken Broth

Method; Divide the chicken into joints [the breast may be reserved for chicken fillets]. Place in a saucepan together with the cold water, barley, peppercorns and salt. Bring slowly to the boil and skim, simmer very slowly for a further two hours then pass through a sieve and serve. To add flavour a little mixed cooked and finely chopped vegetables may be added.

Mutton Broth

Method; Divide the mutton and soak in warm water for fifteen minutes then place in a sauce pan with the barley, peppercorns, water finally the salt, bring slowly to the boil, and skim. Simmer slowly for a further two hours, remove the fat and skim, serve hot, vegetables may be added to suit taste.

Chops or Steak

Method,; Sprinkle the chops or steak with a little salt and lay between two buttered plates then place the plates over a pan of boiling water and boil gently for thirty minutes, then serve at once.

Cream Chicken

Method; Shred the chicken with a knife and place in a saucepan with the water, barley and salt. Simmer very slowly for one and a half hours then and strain, pound meat and barley in a mortar then strain through a wire sieve, replace in the water and reheat, then serve. If required when cold, dissolve the isinglass in the mixture and pour into moulds and allow to set.

Invalid Custard

Method; Beat up the egg and add to the milk, sugar, nutmeg and salt, strain into a small buttered basin and cover with buttered paper. Place in a pan of boiling water and allow the mixture to come within half an inch of the top of the basin. Then simmer very slowly for twenty minutes or until the custard sets, then serve.

Savoury Custard

Method; Beat up the egg and add it to the beef tea and salt, pour into a buttered basin and cover with buttered paper. Place into a pan of boiling water and allow the mixture to come within half an inch of the top and simmer for 20 minutes or until firm. Serve hot.

Port Wine Drops

Method; Put all the above ingredients into a saucepan and warm gently; allow to cool slightly, then pour onto a wetted plate allow to set, then cut into small rounds.

Fish

Method; Take the fillets of sole or place, wash and wipe them dry, lay flat between two buttered plates, sprinkle over a few drops of lemon juice. Place the plates over a pan of hot water and steam for about fifteen minutes or until the fish looks quite white; dish and decorate with parsley and cut lemon, white sauce. Any type of fish steak may be used; whiting is especially suitable for individuals.

Barley Gruel

Method; Wash the barley thoroughly with cold water then boil in the water with the lemon rind/cinnamon stick until quite thick and reduce to half quantity. Strain and add the sugar, reheat and thin with the sherry or port as required, serve hot.

Oatmeal Gruel

Method; Mix the meal with a little cold water in a dish then pour the remaining [boiling] water over the mixture. Pour into a sauce pan and add the sugar, nutmeg and salt, simmer slowly for twenty minutes stirring in the butter and serve hot. Note, If the meal is course, the gruel may be sieved; a little milk is sometimes considered an improvement, or consider a beaten egg.

Arrowroot Pudding

Method; Mix the arrowroot with one tablespoonful of milk, boil the remainder of milk and mix in the arrowroot sugar and nutmeg, then boil for three or four minutes. Beat up separately the whites and yolks of the eggs, add both to the mixture. Pour into a greased basin and cover with buttered paper and stand in pan of boiling water, allow the water to come within an inch of the top of the basin and steam for half an hour or until the mixture is firm. An alternate method is to pour the mixture into a buttered dish and bake in a slow oven.

Invalid Pudding

Method; Mix the ground rice with one tablespoonful of milk in a bowl, then add the remainder of the milk [boiling] together with the sugar, lemon rind and salt; pour into a saucepan and boil for three or four minutes. Beat the yolk and white of the eggs separately and add firstly the yolks to the liquid then the whites, these must be mixed in gently. Pour the mixture into a buttered dish and bake in a slow oven for about thirty minutes, the pudding can be served hot or cold.

Egg Restorative

Method; Place the four new laid eggs into a basin and cover with lemon juice, turn every day, for four days, after this period has elapsed the eggs will have become soft; beat up including the shells. Add the rum, milk and sugar then strain through fine muslin into a bottle. One third of a wine glass taken three times a day will be found most strengthening.

Sago Soup

Method; Cook the sago until clear in quarter pint of water, add the beef tea, pepper and salt and simmer for ten minutes. Beat up the egg with the cream and mix with the soup, reheat. Take care the mixture does not boil, or it will curdle.

Beef Tea

Method; Cut the beef into strips, then shred it with a knife, removing the fibrous tissue and fat. Place the shredded meat into a jar with cold water and salt. Cover with buttered paper and allow to stand for two hours, place in a pan and filled with cold water too within an inch of the top of the jar. Bring slowly to the boil, turn the gas down low and simmer for thirty minutes stirring occasionally. When cooked pass through a course strainer, extract as much of the liquid from the meat as possible, remove any surface fat from the liquid.

Linseed Tea

Method; Wash the linseed and place into a saucepan together with the water and lemon rind, bring to the boil and skim well. Simmer slowly for thirty minutes stirring occasionally then add the sugar and liquorice, when everything is dissolved strain and use.