[108] “A popular hypothesis is now very prevalent, which attributes nearly all Diseases to a disturbed state of the Liver—for which, Mercurial drugs are lavished almost indiscriminately. The folly of expecting to repel this, or any other opinion which is favourable to the natural indolence of mankind, is obvious, especially when it is at the same time upholden by the empirical interests of greedy individuals.”—A. Carlisle on Old Age, 2d edit. p. 88.
[109] “It is a dubious question, whether Worms or the Violent Purgatives which are forced into the human Stomach, by the decisive energy of medical logic, to destroy and expel them, have been most destructive to the human species.”—Withers on the Abuse of Medicine, 8vo. 1794, p. 19 and 117.
[110] “Mercury and Antimony, elaborated into Poisons by Chemistry—i. e. Calomel, Emetic Tartar, James’s Powders, &c. have torn many a Stomach into rags, so that it could never bear common food after.”—Cadogan on Gout, 8vo. 1771, p. 79.
[111] The flavour of Coxwell’s Citric Acid is much more agreeable than the Tartaric, which, being cheaper, is sometimes substituted for it.
[112] Portable Soup, or Glaze.—(No. 252.)—Desire the Butcher to break the bones of a Leg or a Shin of Beef, of 10 pounds weight (the fresher killed the better), put it into a Soup-pot (a Digester is the best utensil for this purpose) that will well hold it; just cover it with cold water, and set it on the fire to heat gradually till it nearly boils, (this should be at least an hour);—skim it attentively while any scum rises,—pour in a little cold water, to throw up the scum that may remain,—let it come to a boil again, and again skim it carefully: when no more scum rises, and the broth appears clear, (put in neither Roots nor Herbs nor Salt,) let it boil for eight or ten hours, and then strain it through a hair sieve into a brown stone pan; set the Broth where it will cool quickly; put the meat into a sieve, let it drain, make Potted Beef (No. 503),—or it will be very acceptable to many poor families. Next day remove every particle of Fat from the top of it, and pour it through a Tammis or fine sieve as quietly as possible into a Stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the Stewpan, which should be of thick Copper, perfectly well tinned; add a quarter of an ounce of whole Black Pepper to it, let it boil briskly, with the stewpan uncovered, on a quick fire: if any scum rises, take it off with a skimmer; when it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till it is reduced to the thickness of a very thick Syrup; take care that it does not burn,—a moment’s inattention now will lose you all your labour, and the soup will be spoiled:—take a little of it out in a spoon and let it cool; if it sets into strong Jelly, it is done enough;—if it does not, boil it a little longer, till it does;—have ready some little pots, such as are used for Potted Meats, about an inch and a half deep, taking care that they are quite dry;—we recommend it to be kept in these pots, if it is for home consumption—(the less it is reduced, the better is the flavour of the Soup)—if it be sufficiently concentrated to keep for six months;—if you wish to preserve it longer, put it into such bladders as are used for German Sausages,—or if you prefer it in the form of Cakes, pour it into a dish about a quarter of an inch deep; when it is cold, turn it out and weigh the Cake, and divide it with a paste-cutter into pieces of half an ounce and an ounce each; place them in a warm room, and turn them frequently till they are thoroughly dried;—this will take a week or ten days; turn them twice a day;—when well hardened, if kept in a dry place, they may be preserved for several years in any climate.
This extract of Meat makes excellent “Tablettes de Bouillon,” for those who are obliged to endure long fasting.
Obs.—The uses of this concentrated Essence of Meat are numerous. It is equally economical and convenient for making extempore Broths, Sauces and Gravies for Hashed or Stewed Meat, Game, or Poultry, &c.
You may thicken it and flavour it as directed in (No. 329);—to make Gravy, Sauces, &c. take double the quantity ordered for Broth.
If you have time and opportunity, as there is no seasoning in the Soup, either of Roots, Herbs, or Spice, boil an Onion with or without a bit of Parsley, and Sweet Herbs, and a few corns of Allspice, or other Spice, in the water you melt the Soup in, which may be flavoured with Mushroom Catsup (No. 439),—or Eschalot Wine (No. 402),—Essence of Sweet Herbs (No. 417),—Savoury Spice (Nos. 421, or 457),—Essence of Celery (No. 409), &c. or Zest (No. 255);—these may be combined in the proportions most agreeable to the palate of the Eater—and are as portable as Portable Soup, for a very small portion will flavour a Pint.
The Editor adds nothing to the solution of this Soup, but a very little ground Black Pepper and some Salt.