Another Way.
Choose a lean and juicy piece of beef, the size of your hand; take off all the fat; broil it only three or four minutes, on very hot coals. Lay it in a porringer or bowl, sprinkle it with salt, and pour upon it two or three gills of boiling water; then cut it into small pieces, as it lies in the water. Cover it close, and let it stand where it will keep hot but not boil. It is fit for use in half an hour, and does well where such nourishment is wanted immediately.
This is more agreeable to the taste than tea made by either of the two preceding rules, but it is not as good for a patient who is so sick as to take but very little nourishment at once.
Chicken Broth.
If the weather is warm, use but half a chicken to make broth for one person. If it is cool take a whole one, as the broth will keep several days. Pull off the skin (because there is a good deal of oil in it) and allow two quarts of water for a chicken. Skim it in the neatest manner when it begins to boil. Put in a large spoonful of rice, and a teaspoonful of salt, and boil it slowly two hours. If onion and parsley are to be added, cut them fine; put in the onion when the broth has boiled an hour, and the parsley five minutes before it is served.
It is the best way to boil the chicken the day before it is wanted, and the next day take off the fat, add the rice, &c., and boil it another hour.
Chicken Tea.
Take a leg and thigh of a chicken, lay it into a pint of cold water, and set it on the fire till it boils up long enough for you to skim it. Put in a little salt.
Chicken Panada.
Boil a young chicken half an hour in a quart of water. Then remove the skin, cut off the white meat, and when cold, put it into a mortar with a spoonful or two of the water in which it was boiled, and pound it to a paste. Season it with salt, and a very little nutmeg; add a little more of the water, and boil it up three or four minutes. It should be of such a consistency that it can be drank, though rather thick.