127 / 184
DRINKS
FOR
INVALIDS
AND
CHILDREN
127
Put
the
meat
and
bones
into
a
saucepan
with
the
cold
water,
salt
and
rice.
(The
rice
may
be
omitted
if
preferred.)
Simmer
for
three
hours,
strain,
sprinkle
with
parsley
and
serve.
This
broth
may
be
made
leaving
the
rice
out
until
cooked,
then
strain,
return
to
the
saucepan,
reheat
to
the
boiling
point,
add
the
rice
and
cook
for
twenty-five
minutes.
It
depends
entirely
on
whether
the
patient
may
have
the
rice
whole
or
cooked
soft
enough
to
pass
through
a
fine
sieve.
MUTTON
BROTH
(WITH
BARLEY)
i
pound
of
mutton
(neck
or
breast),
I
quart
of
water,
i
tablespoonful
of
barley
(pearl),
Salt,
.
Chopped
parsley.
Remove
all
fats
possible
and
cut
the
mutton
into
small
pieces.
Put
into
the
saucepan
with
the
cold
water
and
salt,
bring
to
the
boiling
point,
skim,
add
the
barley
and
simmer
for
three
hours.
Strain
and
sprinkle
with
the
chopped
parsley.
If
this
broth
is
intended
for
a
convalescent,
it
need
not
be
strained;
remove
the
meat
and
bones
only,
leaving
the
well
cooked
barley.
OYSTER
BROTH
6
selected
oysters,
£
cupful
of
milk
or
broth,
i
tablespoonful
of
cream.
Put
the
oysters,
their
liquor,
and
the
milk
or
broth
(prefer-
ably
the
milk)
in
a
saucepan,
and
bring
to
the
boiling
point.
Simmer
for
one
minute,
and
strain.
The
oysters
may
be
chopped
finely
and
returned
to
the
broth
or
not,
as
liked.
It
would
seem
wise
in
most
instances
to
remove
the
beards
and
gristle
first
and
chop
only
the
soft
parts.