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CHAPTER XXX.
COOKERY FOR THE SICK.
Often when the Doctor's skill has saved the life of his patient, and it remains for the diligent nurse to prepare the cooling drinks and restorative foods, the taste and the appetite of sick persons are so capricious that they will reject the very thing which they had just before chosen: and frequently, if consulted upon the subject, will object to something which, if it had appeared unexpectedly before them, they would, perhaps, have cheerfully partaken of. Everything which is prepared for a sick person should be delicately clean, served quickly, in the nicest order; and in a small quantity at a time.
See, in the Index, Mutton and Chicken broths.
Mutton Chops to Stew.
Chops for an invalid may be stewed till tender, in cold water to cover them, over a slow fire; scum carefully, add 1 onion, and if approved, 3 turnips. The broth will be very delicate.
A Nourishing Broth.
Put 1 lb. lean beef, 1 lb. scrag of veal, and 1 lb. scrag of mutton, into a saucepan with water enough to cover, and a little salt, let it boil to throw up the scum, take that off, pour off the water, and take off all the scum hanging about the meat: pour in 2½ quarts of warm (not hot) water, let it boil, and simmer gently till very much reduced, and the meat in rags. A faggot of herbs may be added, and a few peppercorns: also an onion, if desired. When the broth is cold remove the fat. If to serve at once, the fat may be taken off, by laying a piece of blotting paper over the top.—Tapioca is very nice in broths for invalids.—Or: put
