The Modern Housewife or, Ménagère. Soyer Alexis
it through a sieve, pressing the meat with a spoon to extract all the essence.
I beg to observe that here you have the real juice of the meat; but if wanted stronger, put only half instead of one pint of water; seasoning may be introduced, that is, a little salt, sugar, and cloves, but no vegetables, as they would not have time to cook, thus leaving a raw, bad flavor.
66. Pure Osmazome, or Essence of Meat.—Take two pounds of the flesh of any animal or bird (the older the better for obtaining the true flavor), as free from sinew as possible, and mince it well; place it in a Florence oil-flask, and cork it; put this in a saucepan filled with cold water, leaving the neck uncovered; place it on the side of the fire until the water arrives at 160° Fahr., at which temperature it must remain for twenty minutes; then remove it, and strain the contents through a tammie, pressing the meat gently with a spoon; should it require to be kept for some time, put the liquor in a basin or cup, which place in the saucepan; subject it to a boiling heat until it is reduced to a consistency like treacle, removing the scum; this, when cold, will become solid, and will keep for any number of years. Osmazome is known under various names in different cookery books, as “fumet, essence,” &c., but which are obtained in a different way, which causes the gelatine to be produced with the osmazome; but, by the above plan, it is left in the meat, and the osmazome, with a small quantity of the albumen, is extracted, and the albumen is afterwards removed as the scum.
67. Chicken Broth.—Put half a raw chicken into a stewpan, with a quart of water, a little leek and celery, with a salt-spoonful of salt, and a few sprigs of parsley (if allowed), set the stewpan upon the fire; when boiling, skim well, and let simmer upon the corner for one hour; pass it through a sieve, and it is ready for use.
The chicken would eat very nice with a little maître d’hôtel sauce, or any other from that series would do for the parlor, that is, when the patient is not allowed to eat it.
For a change, chicken-broth in the following way is very nutritious; that is, after having passed the broth through a sieve, pour it back again into the stewpan, which place over the fire; moisten a teaspoonful of flour in a cup with a little cold broth or water, and when quite smooth pour it into the broth whilst boiling, stirring quickly, let simmer a quarter of an hour, and it is ready. Mutton or veal-broth may also be varied the same.
68. Eel Broth, very strengthening.—Take a small eel, which skin as described, and wash well, then cut into slices, which put into a small saucepan, just covered with water, add a little salt, a few sprigs of parsley, two button onions, and a clove; let it simmer very gently until the eels are tender, when skim off all the fat, pass the broth through a very fine sieve into a cup: it is then ready to serve when required, but a spoonful only should be taken at a time.
A patient is sometimes allowed to take part of the fish, which being so much boiled, constitutes a lighter food than eels are in general; a little melted butter and parsley might be served with them.
69. Lait de Poule, French remedy for colds.—May be made from any of the foregoing broths, and for colds is excellent. Break a fresh egg, separate the white from the yolk, put the yolk in a basin, with a quarter of a gill of good cream or milk, which mix well with a spoon, have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon; it is then ready, and ought to be taken when going to bed, if only for a cold.
70. Sweet Lait de Poule.—This is also reckoned very good for a cold. Put two yolks of eggs into a cup, with two teaspoonfuls of pounded sugar, a few drops of orange-flower water, or the eighth part of the rind of a fresh lemon grated, beat them well together for ten minutes, then pour boiling water gradually over, keeping it stirred, until the cup is nearly full. Drink this very hot when in bed; I can strongly recommend it from experience.
71. Riz au Lait, or Rice Milk, is a very favorite food, or soup; in France many persons make their suppers from it, even when in a state of perfect health. Proceed as follows: wash a tablespoonful of good rice in water, which drain and put into a stewpan, with a pint of milk, upon the fire, and when boiling, place it at the corner to simmer, until the rice is quite tender, but for invalids, must be in a pulp; sweeten with a little sugar, and it is quite ready.
72. Rice Milk seasoned.—Proceed exactly as in the last, but when the rice is quite tender add an ounce of butter, two teaspoonfuls of sugar, and a little salt, stir well together, and it is then ready; this must neither be too thick nor too thin, but about the thickness of well-made gruel; in France they always add a few drops of orange-flower water, but that depends upon taste. These two last are very nutritious, especially after a long illness.
73. Vermicelli au Lait.—Boil a pint of milk, and when boiling add sufficient vermicelli to make it about the thickness of the last article; it may be served quite plain if required, or seasoned as for the riz au lait, but omitting the orange-flower water.
74. Semoulina au Lait.—Boil a pint of milk, and when boiling add a tablespoonful of semoulina, stirring it gently, to prevent its becoming lumpy; let it simmer twenty minutes, and serve either plain or seasoned, as for the riz au lait.
75. Tapioca au Lait.—Proceed exactly as in the last, but it will require rather longer to simmer before the tapioca is tender; and, by way of change, add a little grated lemon-peel, or a glass of white wine, if allowed by the doctor, or season as for the last.
76. Arrow-root.—Put two teaspoonfuls of arrow-root, which mix gradually with enough water or milk, stirring it with a spoon, let it boil a few minutes, and if made with milk, add only a little butter, sugar, and salt, or serve plain; but if made with water, add the eighth part of the rind of a fresh lemon to boil with it; when done add a glass of port or sherry, sugar, a little salt, and a small piece of butter, unless prohibited.
77. Gruel.—Put two tablespoonfuls of oatmeal or prepared groats into a stewpan, and by degrees add a pint of water, mixing smoothly with a wooden spoon, place it upon the fire, keeping it well stirred, until it has boiled a couple of minutes, when pour it into a basin, add half a salt-spoonful of salt, two teaspoonfuls of brown sugar, and two ounces of butter, the latter especially, if for a cold in the chest, even more than that quantity, if the stomach is strong enough to bear it.
Gruel when properly made ought to adhere rather thickly to the back of the spoon, but not to be pasty; it ought, likewise, to be eaten directly it is made, or it becomes thick and unpleasant to eat; if required plain, omit all the seasoning; it might also be made of milk.
78. Gruel from Scotch Groats.—Proceed as above, but adding rather more water, and boiling a few minutes longer; many people prefer eating it with the rough groats in it, but if objectionable, place a small clean sieve over the basin you intend serving it in, pass the gruel through, and season as in the last. Some people add spirits or wine; but that I should never recommend any one to do, unless by the doctor’s orders, and that would be but very seldom, especially as regards spirits.
79. Sago Gruel.—Put two tablespoonfuls of sago into a small saucepan, which moisten gradually with a pint of cold water, set it over a slow fire, keeping it stirred until becoming rather thickish and clear, similar to a jelly, then add a little grated nutmeg and sugar according to taste, and serve; half a pat of butter might also be added with the sugar, or it might be made with new milk, and a little salt added, and a glass of wine in either case makes it more palatable.
80. Arrow-root, Transparent Jelly.—Put a good teaspoonful of arrow-root into a basin, which mix smoothly with two spoonfuls of water, then add enough boiling water to make it about the consistency of starch, stirring all the time, pour it into a stewpan, and stir over the fire until it has boiled two minutes; add a little cream, a small glass of wine, and a little sugar, and serve.
81. French Panada, for aged people, invalids, and children.—Break a stale penny roll into a saucepan, in which pour just sufficient water to cover the bread, stir well over the fire, allowing it to boil five minutes, then add half a teaspoonful of salt, and two ounces of fresh butter, mix them, and take from the fire; have one yolk of egg well beaten, with two tablespoonfuls of milk (if handy) or water, which pour into the panada, stirring very