Everything, for an invalid, should be dressed plainly, and well cooked. Highly seasoned meat, rich gravies, sauces, puddings, &c., should be avoided. The digestive organs are weakened by illness, and should not be unduly taxed. All meals should be served punctually; carelessness in this respect has often been the cause of great exhaustion. A good nurse ought to watch her patients carefully, and never allow their strength to sink for want of nourishment at the right time.
It is not wise to prepare too large a quantity of anything at one time; an invalid's appetite is generally very variable.
All fat should be carefully removed from beef-tea and broth before they are served. This can be best done when they are cold.
Great care should be taken to make everything look as tempting as possible. The tray-cloths used, glass, silver, &c., should be spotlessly clean, and bright-looking.
Raw-beef Tea.
- Ingredients—Equal quantities in weight of beef and
- cold water.
Method.—Scrape the beef very finely, and remove the fat.
Soak the beef in the water for about half an hour, moving it occasionally with a fork.
When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained.
This tea is better made from rump or beef steak.