[No. 174. How to Mix Mustard.]
Put half an ounce of mustard into a tea-cup, or a small basin, add a little salt; mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste.
COOKERY AND DIET FOR THE SICK ROOM.
[No. 175. Beef Tea.]
Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an hour; at the end of this time the beef tea will have become reduced to a pint; season with salt to taste, strain it through a clean bit of muslin or rag, and give a tea-cupful of it with dry toast to the patient.
[No. 176. Mutton Broth.]
Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips; the whole to continue gently boiling on the side of the hob for an hour and a-half; at the end of this time serve some of the broth strained through a clean rag into a basin; or, if the patient is allowed it, serve the broth with some of the barley and pieces of the meat in it.
[No. 177. Chicken Broth.]
Draw, singe, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; skim it well, season with two ounces of sago, a small sprig of thyme and parsley, and a little salt. Allow the broth to boil very gently for an hour, and then serve some of it with the sago in a cup, and, if allowed, give the patient the chicken separately.