AFTER THE ’FLU.

Northern Advocate, 28 July 1934, Page 4

AFTER THE ’FLU.

TRY THESE DAINTY DISHES. Light, nourishing food is often ordered by the doctor, so here are some easy ways of preparing the morn usual foods recommended when special care is needed to build up strength after an illness.

.Scotch Broth. —Scotch broth is very nourishing. This is how to make it: Cover a flank or shoulder or neck of mutton with cold water, and gently boil until the meat is tender. Add a sliced carrot, turnip, onion, pieces of celery, and some barley. Simmer gently until the vegetables are tender, add a little chopped parsley, then serve with the mutton, or it can be strained and drunk in a cup; It is very light, nourishing, and easily digested. Calves’ Feet.—Calves’ feet are very strengthening, and make a very tasty dish. Wash and scald the feet, then put into a saucepan with boiling water to cover. Add two sliced carrots, onions, throe cloves, one or twosliced carrots, onions, three cloves, one nr two peppercorns and a, pinch of mixed, herbs. Simmer gently for three hours, then put the fqet into a dish. Thicken the liquor with butter and flour, add a. little chopped parsley, and pour over the meat. Sprinkle with potato and breadcrumbs and bake in a hot oven for 5 minutes. Creamed Sweetbreads. —Sweetbreads cooked in this way are a nourishing delicacy. Soak them in cold salted wafer for an hour, then strain and put the sweetbreads into a pan, cover with milk, and simmer for an hour. Thicken ■with a little cornflour mixed to a smooth paste with milk, season with pepper and salt, then stir in the yolk of an egg. Just before serving sprinkle with a little chopped parsley.