[No. 178. A Cheaper Kind of Chicken Broth.]
In large towns it is easy to purchase sixpenny-worth of fowls' necks, gizzards, and feet, which, prepared as indicated in the [foregoing Number], make excellent broth at a fourth part of the cost occasioned by using a fowl for the same purpose.
[No. 179. Veal and Rice Broth.]
Cut up one pound and a-half of knuckle of veal, and put it on to boil in a saucepan with a quart of water, four ounces of rice, a small sprig of thyme, and a little parsley; season with a few peppercorns and a little salt; boil very gently for two hours.
[No. 180. Meat Panada for Invalids and Infants.]
First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten minutes, and give it in small quantities at a time. This kind of meat panada is well adapted as a nutritious and easily-digested kind of food for old people who have lost the power of mastication, and also for very young children.
[No. 181. How to prepare Sago for Invalids.]
Put a large table-spoonful of sago into a small saucepan with half a pint of hot water, four lumps of sugar, and, if possible, a small glass of port wine; stir the whole on the fire for a quarter of an hour, and serve it in a tea-cup.
[No. 182. How to prepare Tapioca.]
This may be prepared in the same manner as [sago]; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling.