Cut the beef into pieces about half an inch square, removing all fat and
skin, and soak for 1 hour in the water. Then add 1 teaspoonful of salt,
and place in a covered jar, which must stand in a saucepan of boiling
water for 1 hour. Keep the saucepan well filled, and the water boiling,
but be careful not to let it enter the jar. Strain and serve.
Whole Beef Tea. Time—2½ hours.
½ lb. gravy beef to 1 pint water.
Cut the beef into pieces ½ inch square, removing all the skin and fat,
and let the beef soak in ½ pint cold water. When the juices have been
extracted (the pieces should soak all night) take out the beef and place
it in a jar with the remainder of the cold water. Let this simmer 2
hours, then add the liquor to the cold raw juice, take out the pieces of
meat, pound them, return them to the liquor, and heat all together.
Flavour with green celery stalk, or a little Worcester sauce.
Calf’s Foot Jelly.
1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb.
loaf sugar, 3 whites and shells of eggs, spice.
Cut the foot into 3 pieces, put them in a saucepan and add the cold
water, simmer gently 8 hours then strain into a basin. When the jelly is
cold, carefully skim off the fat, dip a clean cloth into boiling water,
and wipe any remaining fat off the surface with the cloth. Melt the
jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites
of eggs well beaten, the shells and spice. Whisk over the fire till the
jelly boils, then simmer, with the lid off 20 minutes. Fix a cloth,
thoroughly rinsed in boiling water, on to a chair (as for clearing soup,
see page 2), strain the jelly through it, and cover with a blanket while
it is running through. Pour into a mould, which has been rinsed in cold
water.
To Boil a Chicken. Time—2 hours.