DIET FOR AN INVALID

Dominion, Volume 26, Issue 70, 15 December 1932, Page 4

DIET FOR AN INVALID

Even with the best of care it sometimes happens that one member of the family foils ill and has to have different diet from, the rest, so here are some recipes which you will find useful. Beef Tea. Fresh beef, either shin, rump or topside, should be chosen for this, and all fat removed. One. pound will make enough at a time, as it is best freshly made. Shred the meat finely and put in a stone jar with a little salt and one pint of cold water. Let it stand covered over all night, then next day stand the jar in a saucepan of boiling water, letting this simmer gently for five hours. Strain off the liquid, and then pound the meat in a mortar. Mils can be added to the beef tea if desired. A double saucepan serves equally well as the jar for cooking the beef tea. Steamed Brains on Toast. Sometimes a doctor will suggest sweetbreads for a patient as a first “meaty” dish after he has been on broths and liquids. But sweetbreads are expensive. Few people seem to remember how very nice steamed lambs’ or calves’ brains may be. They should be steeped in salt water for 20 minutes to draw out any blood, then a pan of water salted, and the brains dropped in. Let them boil one minute, draw aside, ami simmer for quarter of an hour or longer. Drain, then serve on u slice of buttered toast and season with salt, pepper and put a piece of butter on top. If cooked in nfllte instead of water the cooking liquid may be thickened with cornflour if desired, and the sauce poured over. A. calf’s tongue, carefully cooked till tender, makes another nice dish for an invalid. Mutton Broth. For this take one pound of neck of mutton, the middle neck is best, remove all fat, then put bones and meat with a teaspoonful of salt and 2 pints of water into a clean pan. Bring to the boil, remove any scum that rises, simmer for four hours, and then leave to get cold. Take off any fat, and put back in a pan with two level dessertspoonfuls of pearl barley and cook slowly for half an hour. Add a little minced parsley when serving, and allow strips of crisp toast.