Plain cookery recipes, as taught in the school / by Mrs. Charles Clarke.

  • Clarke, Edith, 1844-1926.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Plain cookery recipes, as taught in the school / by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Another Recipe for Barley Water Made with Patent Barley. Ingredients. One ounce of Patent Barley. One quart of Water. Rind of one Lemon. Loaf Sugar. Mix an ounce of patent barley to a smooth paste with about a wine-glass of cold water, then pour one quart of boiling water on to this, and stir while boiling for five minutes. Put the lemon peel into a jug, pour the barley water on to the peel. When cold, remove the peel and sweeten with loaf sugar to taste. Beef Tea. No. I. Ingredients. One pound of Gravy Beef. One pint of Water. Cut the beef up very small, taking care to remove all skin and fat, and put it into a saucepan with a pint of cold water, and half a saltspoonful of salt. Put the saucepan on the fire and stir till the juice is extracted ; then strain the beef-tea and use at once. Beef-tea must not boil. The meat becomes white as all the juice is gone into the water. Beef Tea. No. 2. Ingredients. Half-pound of Gravy Beef. Half pint of Water. Take the beef and cut it up very finely, removing all skin and fat, then put it into a stone jar with half a pint of water, put the lid on the jar and tie a piece of paper over it. Stand the jar in a saucepan of boiling water for three hours, or in the oven for one hour and a half; after that time pour the beef-tea into a cup. Salt according to taste.