BEEF LIQUID.
When the stomach is very weak, take fresh lean beef, cut it into strips and place the strips into a bottle with a little salt; place in a kettle of boiling water and let it remain one hour; pour off the liquid and add some water. Begin with a small quantity, and use in the same manner and under similar circumstances as beef tea. This is even more nourishing than beef tea.
BEEF TEA.
Cut one pound of lean beef into shreds, and boil for twenty minutes in one quart of water, being particular to remove the scum as often as any rises. When it is cool, strain. This is very nourishing and palatable, and is of great value in all cases of extreme debility where no inflammatory action exists, or after the inflammation is subdued. In very low cases a small teaspoonful may be administered every fifteen or twenty minutes, gradually increasing the amount given as the powers of life return. In cases of complete prostration, after the cessation of long exhausting fever it may be used as directed above, either alone or in conjunction with a little wine.
PANADO.
Put a little water on the fire, with a glass of wine, some sugar, and a little grated nutmeg; boil all together a few seconds, and add pounded cracker or crumbs of bread, and boil again for a few minutes.
FRENCH MILK PORRIDGE.
Stir some oatmeal and water together; let the mixture stand to clear, and pour off the water. Then put more water to the meal; stir it well, and let it stand till the next day. Strain through a fine sieve, and boil the water, adding milk while so doing. The proportion of water must be small. With toast this is admirable.
COFFEE MILK.
Put a dessertspoonful of ground coffee into a pint of milk; boil a quarter of an hour, with a shaving or two of isinglass; let it stand ten minutes, and then pour off.