Francatelli Recipes for Invalid Cookery, Chapter 34
Welcome to FabulousFusionFood's Francatelli Recipes for Invalid Cookery — This page gives you the entire contents of the Thirty-fourth Chapter: Cookery for Invalids and Infants from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXXIV.
No. 973.—BEEF TEA.
Poach a pound of fresh-killed lean beef, cut either from the rump or gravy-piece ; cut this in slices, pare away every particle of fat, and cut the slices of beef into very small squares or mince ; put this in a clean stewpan with a quart of cold water, and set it on the fire to boil ; remembering that, as soon as the scum rises to the surface, it should be removed with a spoon, and a very small quantity of salt and cold water should be poured in at the edge of the stewpan, in order to facilitate the rising of the albumen in the form of scum. Unless due precaution be taken to effect the skimming satisfactorily, the broth, instead of being clear and bright, becomes thick and turgid; and consequently presents an unappetising aspect to the eye of the patient, whose debilitated state requires perhaps something which has at least an inviting appearance to tempt him to partake of any food whatever.
When the beef tea has boiled gently for about half an hour, and has become reduced to about half its original quantity, let it be strained through a clean sieve or napkin into a basin, and serve some of it in a cup, with dry toast, and salt, on a tray.
Note.—The foregoing is intended for patients whose case may require comparatively weak food; in cases where food of a more stimulating character is needed in the form of extract of beef, it will be necessary to double the quantity of meat; and when it happens that beef tea is required in a hurry, the meat should be chopped as fine as sausage-meat, put in a stew pan with boiling water, stirred on the fire for ten minutes, and then strained through a napkin, for use. A small glass of old Madeira, or of Amontillado, added to beef tea, proves an excellent restorative.
No. 974.—MUTTON BROTH.
Take a pound and a half of scrag of mutton, chop it into small pieces, and put it into a stewpan with rather better than a quart of water; set it to boil, skim it well; add a little salt, and two ounces of washed pearl barley; boil gently for an hour ; strain off the broth through a sieve into a basin, and serve a teacupful with dry toast cut in fingers.
A turnip, and half a head of celery may be added to give flavour, where vegetables are not objectionable.
No. 975.—VEAL TEA.
Take a pound of fresh veal cutlet, pare away all fat, cut the veal in small mince, and put it on to boil in a very clean stewpan with a pint of water, and a very small quantity of salt; allow the tea to boil gently for three-quarters of an hour, and then strain it through a sieve into a basin.
This broth is excellent for infants; a spoonful of arrowroot, sago, or tapioca added, and boiled gently for ten minutes, renders this food more substantial.
Veal tea and new milk, or asses' milk, in equal parts, proves beneficial to infants brought up by hand.
No. 976.—CHICKEN BROTH.
Draw the chicken, scald the legs, and remove the cuticle which covers them; cut up the chicken in members or joints, leaving the breast whole ; put the pieces of chicken in a very clean stewpan, with a quart of water, a little salt and two ounces of washed rice, to boil very gently for an hour; and when done, serve the broth with or without rice, as may be deemed most proper or agreeable.
No. 977.—CHICKEN PANADA.
The white meat from the breast of the chicken which has already served for making the broth may be used for this purpose; yet it true that, when prepared with the breast of fresh-roasted chicken, the panada is not only more savoury to the palate, but it is also more nutritious. Soak the crumb of a French roll. or a few rusks, in hot milk, and put this in a clean stewpan with the meat from the chicken previously reduced to a smooth pulp by chopping and pounding it in a mortar; add a little chicken broth, and stir the panada over the fire for ten minutes, and serve with some warm chicken broth separately, in order to give the infant alternate spoonfuls of each.
No. 978.—GAME PANADA.
This is prepared in the same manner as the foregoing, substituting game—such as young pheasant, or partridge, or rabbit—for chicken.
No. 979—PECTORAL BROTH.
Put a cut-up chicken into a stewpan with a quart of water, a cabbage-lettuce, a small bunch of balm and burrage, a small handful of chervil, three ounces of prepared Iceland moss, half an ounce of picked gum-arabic, and a little salt ; stir over the fire until it boils, and then remove it to the side to continue gently boiling for an hour. It must then be strained into basin for use.
This broth, when cold, becomes gelatinized ; it may be given warm, or eaten as a jelly.
The balm, barrage, and chervil are sweet herbs, and may be obtained at Covent Garden, or in any gentleman’s garden.
The prepared moss is to be had only at Savoury and Moore’s, Bond Street.
Note.—The use of this pectoral is efficacious in pulmonary diseases.
No. 980.—MUCILAGINOUS BROTH.
Put a cut-up chicken and a pound of veal cutlet and a calfʼs foot into a stewpan with three pints of water ; boil and skim ; then add a dozen crayfish, and a pint of garden snails—both bruised raw in a mortar; add also a handful of balm, burrage, and chervil, and three ounces of prepared Iceland moss, and a small quantity of salt. The broth must boil very gently by the side of the fire for about two hours without much reduction ; and when done, is to be strained into a basin for use.
Note.—This is a powerful demulcent, and is much in use in France, in cases of phthisis, catarrh, bronchitis, &c.
No. 980A.—DR. WRATISLAWʼS STRENGTHENING EXTRACT OF BEEF.
Take one pound of lean beef and cut the same into small pieces, say half an inch square ; place them in a jar with a gill of water, and then put it in the oven for half an hour, after which time take it out and add one pint of water, replacing it in the oven for an hour and a half; when, after freeing it from its grease, and straining it through a muslin, it will be fit for use.
No. 981.—INVIGORATING BROTH.
Cut up a partridge into joints, and a pound of beef-steak in small collops, and fry all brown with a little butter in a saucepan ; cut up a red carrot, and two heads of celery in very small dice, and fry these with two ounces of raw ham, and a little butter, in a stewpan ; add thereto the partridge and the beef, a sprig of thyme, and a little salt; fill up with three pints of water, and set the broth to boil ; skim it well—adding occasionally a little cold water at the side of the stewpan and allow it to boil very gently for an hour and a half :—it must then be strained into a basin ; and when it is given to the patient requiring such a stimulant, add a small glass of old Madeira to each cupful.
No. 982.—RESTORATIVE BROTH.
Break up two pounds of fresh knuckle of veal, and put it into a stew pan with an old hen, an onion stuck with four cloves, a few peppercorns, and a pint of water, and set the whole on a brisk fire to boil down to a glaze— without allowing it to become at all calcined or burnt ; then add a carrot and two heads of celery ; fill up with three quarts of water ; boil, skim, and set the stewpan down by the side of the fire to simmer gently for two hours, by which time it should be reduced to half its original quantity. It must then be strained through a sieve into a basin for use. Previously to serving any kind of broth to a sick person, all grease should be removed by passing small sheets of paper over the surface.
No. 983. —ALMOND MILK BEVERAGE
Scald two ounces of Jordan almonds, and six bitter almonds ; remove their hulls, and after washing them in cold water, pound them with a dessert-spoonful of orange-flower water, and two ounces of loaf-sugar in a mortar, until they are reduced to a smooth creamy pulp : a few drops of water must be occasionally added while pounding ; and when finished, take it up in a white basin; add a pint of cold water, stir together, cover over with a plate, and allow the whole to stand in a cold place for an hour, to extract the flavour of the almonds :—the milk may then be strained through a clean napkin, and put into a very clean decanter, to be kept on ice, if possible, to prevent it from turning sour before it is all used.
Note.—Milk of almonds mixed with water is useful in allaying fever, &c.
No. 984.—ISINGLASS JELLY.
Put one ounce of isinglass into a clean stewpan with two ounces of sugar and half a pint of water ; stir this on the fire till it boils, and set it by the side to continue boiling very gently for twenty minutes, adding occasionally a very little cold water to facilitate the throwing up impurities in the form of scum ; this must be removed, and the jelly strained through a napkin into a basin ; add a little white-wine, or the juice of an orange, and pour the jelly into glasses, and set them in ice, or in a cold place, until the jelly has become firm; and then it will be an agreeable offering to the sick patient needing delicate food.
No. 985.—RICE-WATER.
Wash three ounces of rice in several waters, and then put it into a very clean stew pan with a quart of water and one ounce of raisins; boil gently for half an hour, strain through a coarse hair sieve into a jug, and when cold, drink plentifully.
The comforting powers of rice water, when properly prepared, are too generally known and appreciated to render it necessary for me to point out when it is most proper to administer this simple remedy.
No. 986.—BARLEY-WATER.
Two ounces of pearl barley boiled in a quart of water for twenty minutes, and afterwards allowed to stand until it becomes cold ; it must then be strained through a sieve into a jug, and a small piece of lemon-peel added.
No. 987.—TOAST AND WATER.
Boil a quart of water, and pour it upon a good-sized piece of crumb of bread which has been well toasted before a clear fire until it becomes very crisp, and of a dark-brown colour; allow this to steep for half an hour, and then decant it into a water-bottle.
No. 988.—EAU SUCRE.
To a pint of cold spring-water add an ounce of lump-sugar, and a tablespoonful of orange-flower water; mix. This is a very refreshing drink in summer, and is, besides, perfectly harmless.
No. 989.—ARROWROOT.
To half a pint of boiled water, add rather better than half an ounce of Bermuda arrowroot, previously mixed in a teacup with a wineglassful of cold water; stir this on the fire until it boils for a few minutes, pour it into a basin, flavour with a little sugar and a small spoonful of brandy, or a little red or white wine, or else with a little orange-flower water; or, if more agreeable, a very small piece of orange or lemon peel may be boiled with the arrowroot
No. 990.—TO PREPARE SAGO.
To half a pint of boiled water, add rather better than half an ounce of Bermuda arrowroot, previously mixed in a teacup with a wineglassful of cold water; stir this on the fire until it boils for a few minutes, pour it into a basin, flavour with a little sugar and a small spoonful of brandy, or a little red or white wine, or else with a little orange-flower water; or, if more agreeable, a very small piece of orange or lemon peel may be boiled with the arrowroot.
No. 991.—TAPIOCA.
This is prepared similarly to sago.
No. 992.— TO MAKE GRUEL.
Take of Robinson's Patent Groats one tablespoonful mixed in a wineglassful of cold water, and having poured this into a stewpan containing a pint of boiling water, stir the gruel on the fire to boil for ten minutes ; pour it into a basin, add salt and butter, or if more agreeable, rum, brandy, or wine, and sugar.
No. 992A.—BROWN AND POLSON'S SOUFFLE PUDDING.
Put six ounces of Brown and Polson's patent corn-flour into a stewpan with eight ounces of pounded sugar, and mix those smoothly together with a quart of milk ; add four ounces of fresh butter, a pinch of salt, and a few drops of essence of vanilla ; stir briskly on the fire until it boils ; and then work in vigourously six yolks of eggs, and the six whites whisked into a firm froth are to be lightly incorporated with the batter, which must then be poured into a slightly-buttered pie-dish and baked in a moderately-heated oven for about half an hour, sugared over the surface, and sent to table immediately.
No. 992B.—A LIGHT PUDDING FOR INVALIDS.
To two ounces of Brown and Polson, add two ounces of pounded sugar, three gills of milk, one ounce of butter, a pinch of salt, and a teaspoonful of orange-flower water ; stir briskly on the fire until it boils; then work in three yolks of eggs, and the three whites whisked firm ; pour this into a buttered mould or pudding-basin, and steam it in the usual way.
No. 992C.—INFANTS' FOOD.
To one dessert-spoonful of Brown and Polson, mixed with a wineglassful of cold water, add half a pint of boiling water ; stir over the fire for five minutes ; sweeten lightly, and feed the baby ; but if the infant is being brought up by hand, this food should then be mixed with milk;—not otherwise, as the use of two different milks would be injurious.
No. 992D.—SAVOURY CUSTARD.
To one dessert-spoonful of Brown and Polson, add rather better than half a pint of good beef-tea; mix and stir over the fire for five minutes, and then administer a light yet invigorating kind of food to the debilitated stomach, which in its results will prove far more satisfactory than any preparation known.
Note.—This delicate custard may also be advantageously prepared with broths made from mutton, game, our poultry : for the correct preparation of which, see other parts of this work.
No. 992E.—SAVOY SPONGE.
Put six yolks of eggs into a basin; add eight ounces of pounded sugar, a small pinch of salt, and a few drops of essence of lemon ; work these together with a wooden spoon for ten minutes ; then add four ounces of Brown and Polson’s corn-flour, and also the six whites whisked into a firm froth; these must be lightly incorporated ; next, gently pour the batter into a mould or tin, which must have been previously very thinly spread smooth with clarified butter, and coated with finely-sifted sugar ; bake the cake in a very moderately-heated oven, and when done, turn it out of its mould.
No. 992F.—COOLING POSSET FOR A COLD.
To one ounce of Brown and Polson, add half a pint of sherry, two ounces of honey, and a few drops of essence of cinnamon; stir over the fire for five minutes ; drink this warm the last thing before going to bed.
No. 992G.—MEHL-PRIE, OR GERMAN THICK MILK.
To two ounces of Brown and Polson, add one pint of milk, two ounces of loaf-sugar, and a few drops of brandy or vanilla ; stir the whole over the fire for ten minutes, and pour it into custard-cups; strew some ratios on their surfaces, and serve with the supper tray.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXXIV: Cookery for Invalids and Infants.
CHAPTER XXXIV.
COOKERY FOR INVALIDS AND INFANTS.
Poach a pound of fresh-killed lean beef, cut either from the rump or gravy-piece ; cut this in slices, pare away every particle of fat, and cut the slices of beef into very small squares or mince ; put this in a clean stewpan with a quart of cold water, and set it on the fire to boil ; remembering that, as soon as the scum rises to the surface, it should be removed with a spoon, and a very small quantity of salt and cold water should be poured in at the edge of the stewpan, in order to facilitate the rising of the albumen in the form of scum. Unless due precaution be taken to effect the skimming satisfactorily, the broth, instead of being clear and bright, becomes thick and turgid; and consequently presents an unappetising aspect to the eye of the patient, whose debilitated state requires perhaps something which has at least an inviting appearance to tempt him to partake of any food whatever.
When the beef tea has boiled gently for about half an hour, and has become reduced to about half its original quantity, let it be strained through a clean sieve or napkin into a basin, and serve some of it in a cup, with dry toast, and salt, on a tray.
Note.—The foregoing is intended for patients whose case may require comparatively weak food; in cases where food of a more stimulating character is needed in the form of extract of beef, it will be necessary to double the quantity of meat; and when it happens that beef tea is required in a hurry, the meat should be chopped as fine as sausage-meat, put in a stew pan with boiling water, stirred on the fire for ten minutes, and then strained through a napkin, for use. A small glass of old Madeira, or of Amontillado, added to beef tea, proves an excellent restorative.
Take a pound and a half of scrag of mutton, chop it into small pieces, and put it into a stewpan with rather better than a quart of water; set it to boil, skim it well; add a little salt, and two ounces of washed pearl barley; boil gently for an hour ; strain off the broth through a sieve into a basin, and serve a teacupful with dry toast cut in fingers.
A turnip, and half a head of celery may be added to give flavour, where vegetables are not objectionable.
Take a pound of fresh veal cutlet, pare away all fat, cut the veal in small mince, and put it on to boil in a very clean stewpan with a pint of water, and a very small quantity of salt; allow the tea to boil gently for three-quarters of an hour, and then strain it through a sieve into a basin.
This broth is excellent for infants; a spoonful of arrowroot, sago, or tapioca added, and boiled gently for ten minutes, renders this food more substantial.
Veal tea and new milk, or asses' milk, in equal parts, proves beneficial to infants brought up by hand.
Draw the chicken, scald the legs, and remove the cuticle which covers them; cut up the chicken in members or joints, leaving the breast whole ; put the pieces of chicken in a very clean stewpan, with a quart of water, a little salt and two ounces of washed rice, to boil very gently for an hour; and when done, serve the broth with or without rice, as may be deemed most proper or agreeable.
The white meat from the breast of the chicken which has already served for making the broth may be used for this purpose; yet it true that, when prepared with the breast of fresh-roasted chicken, the panada is not only more savoury to the palate, but it is also more nutritious. Soak the crumb of a French roll. or a few rusks, in hot milk, and put this in a clean stewpan with the meat from the chicken previously reduced to a smooth pulp by chopping and pounding it in a mortar; add a little chicken broth, and stir the panada over the fire for ten minutes, and serve with some warm chicken broth separately, in order to give the infant alternate spoonfuls of each.
This is prepared in the same manner as the foregoing, substituting game—such as young pheasant, or partridge, or rabbit—for chicken.
Put a cut-up chicken into a stewpan with a quart of water, a cabbage-lettuce, a small bunch of balm and burrage, a small handful of chervil, three ounces of prepared Iceland moss, half an ounce of picked gum-arabic, and a little salt ; stir over the fire until it boils, and then remove it to the side to continue gently boiling for an hour. It must then be strained into basin for use.
This broth, when cold, becomes gelatinized ; it may be given warm, or eaten as a jelly.
The balm, barrage, and chervil are sweet herbs, and may be obtained at Covent Garden, or in any gentleman’s garden.
The prepared moss is to be had only at Savoury and Moore’s, Bond Street.
Note.—The use of this pectoral is efficacious in pulmonary diseases.
Put a cut-up chicken and a pound of veal cutlet and a calfʼs foot into a stewpan with three pints of water ; boil and skim ; then add a dozen crayfish, and a pint of garden snails—both bruised raw in a mortar; add also a handful of balm, burrage, and chervil, and three ounces of prepared Iceland moss, and a small quantity of salt. The broth must boil very gently by the side of the fire for about two hours without much reduction ; and when done, is to be strained into a basin for use.
Note.—This is a powerful demulcent, and is much in use in France, in cases of phthisis, catarrh, bronchitis, &c.
Take one pound of lean beef and cut the same into small pieces, say half an inch square ; place them in a jar with a gill of water, and then put it in the oven for half an hour, after which time take it out and add one pint of water, replacing it in the oven for an hour and a half; when, after freeing it from its grease, and straining it through a muslin, it will be fit for use.
Cut up a partridge into joints, and a pound of beef-steak in small collops, and fry all brown with a little butter in a saucepan ; cut up a red carrot, and two heads of celery in very small dice, and fry these with two ounces of raw ham, and a little butter, in a stewpan ; add thereto the partridge and the beef, a sprig of thyme, and a little salt; fill up with three pints of water, and set the broth to boil ; skim it well—adding occasionally a little cold water at the side of the stewpan and allow it to boil very gently for an hour and a half :—it must then be strained into a basin ; and when it is given to the patient requiring such a stimulant, add a small glass of old Madeira to each cupful.
Break up two pounds of fresh knuckle of veal, and put it into a stew pan with an old hen, an onion stuck with four cloves, a few peppercorns, and a pint of water, and set the whole on a brisk fire to boil down to a glaze— without allowing it to become at all calcined or burnt ; then add a carrot and two heads of celery ; fill up with three quarts of water ; boil, skim, and set the stewpan down by the side of the fire to simmer gently for two hours, by which time it should be reduced to half its original quantity. It must then be strained through a sieve into a basin for use. Previously to serving any kind of broth to a sick person, all grease should be removed by passing small sheets of paper over the surface.
Scald two ounces of Jordan almonds, and six bitter almonds ; remove their hulls, and after washing them in cold water, pound them with a dessert-spoonful of orange-flower water, and two ounces of loaf-sugar in a mortar, until they are reduced to a smooth creamy pulp : a few drops of water must be occasionally added while pounding ; and when finished, take it up in a white basin; add a pint of cold water, stir together, cover over with a plate, and allow the whole to stand in a cold place for an hour, to extract the flavour of the almonds :—the milk may then be strained through a clean napkin, and put into a very clean decanter, to be kept on ice, if possible, to prevent it from turning sour before it is all used.
Note.—Milk of almonds mixed with water is useful in allaying fever, &c.
Put one ounce of isinglass into a clean stewpan with two ounces of sugar and half a pint of water ; stir this on the fire till it boils, and set it by the side to continue boiling very gently for twenty minutes, adding occasionally a very little cold water to facilitate the throwing up impurities in the form of scum ; this must be removed, and the jelly strained through a napkin into a basin ; add a little white-wine, or the juice of an orange, and pour the jelly into glasses, and set them in ice, or in a cold place, until the jelly has become firm; and then it will be an agreeable offering to the sick patient needing delicate food.
Wash three ounces of rice in several waters, and then put it into a very clean stew pan with a quart of water and one ounce of raisins; boil gently for half an hour, strain through a coarse hair sieve into a jug, and when cold, drink plentifully.
The comforting powers of rice water, when properly prepared, are too generally known and appreciated to render it necessary for me to point out when it is most proper to administer this simple remedy.
Two ounces of pearl barley boiled in a quart of water for twenty minutes, and afterwards allowed to stand until it becomes cold ; it must then be strained through a sieve into a jug, and a small piece of lemon-peel added.
Boil a quart of water, and pour it upon a good-sized piece of crumb of bread which has been well toasted before a clear fire until it becomes very crisp, and of a dark-brown colour; allow this to steep for half an hour, and then decant it into a water-bottle.
To a pint of cold spring-water add an ounce of lump-sugar, and a tablespoonful of orange-flower water; mix. This is a very refreshing drink in summer, and is, besides, perfectly harmless.
To half a pint of boiled water, add rather better than half an ounce of Bermuda arrowroot, previously mixed in a teacup with a wineglassful of cold water; stir this on the fire until it boils for a few minutes, pour it into a basin, flavour with a little sugar and a small spoonful of brandy, or a little red or white wine, or else with a little orange-flower water; or, if more agreeable, a very small piece of orange or lemon peel may be boiled with the arrowroot
To half a pint of boiled water, add rather better than half an ounce of Bermuda arrowroot, previously mixed in a teacup with a wineglassful of cold water; stir this on the fire until it boils for a few minutes, pour it into a basin, flavour with a little sugar and a small spoonful of brandy, or a little red or white wine, or else with a little orange-flower water; or, if more agreeable, a very small piece of orange or lemon peel may be boiled with the arrowroot.
This is prepared similarly to sago.
Take of Robinson's Patent Groats one tablespoonful mixed in a wineglassful of cold water, and having poured this into a stewpan containing a pint of boiling water, stir the gruel on the fire to boil for ten minutes ; pour it into a basin, add salt and butter, or if more agreeable, rum, brandy, or wine, and sugar.
Put six ounces of Brown and Polson's patent corn-flour into a stewpan with eight ounces of pounded sugar, and mix those smoothly together with a quart of milk ; add four ounces of fresh butter, a pinch of salt, and a few drops of essence of vanilla ; stir briskly on the fire until it boils ; and then work in vigourously six yolks of eggs, and the six whites whisked into a firm froth are to be lightly incorporated with the batter, which must then be poured into a slightly-buttered pie-dish and baked in a moderately-heated oven for about half an hour, sugared over the surface, and sent to table immediately.
To two ounces of Brown and Polson, add two ounces of pounded sugar, three gills of milk, one ounce of butter, a pinch of salt, and a teaspoonful of orange-flower water ; stir briskly on the fire until it boils; then work in three yolks of eggs, and the three whites whisked firm ; pour this into a buttered mould or pudding-basin, and steam it in the usual way.
To one dessert-spoonful of Brown and Polson, mixed with a wineglassful of cold water, add half a pint of boiling water ; stir over the fire for five minutes ; sweeten lightly, and feed the baby ; but if the infant is being brought up by hand, this food should then be mixed with milk;—not otherwise, as the use of two different milks would be injurious.
To one dessert-spoonful of Brown and Polson, add rather better than half a pint of good beef-tea; mix and stir over the fire for five minutes, and then administer a light yet invigorating kind of food to the debilitated stomach, which in its results will prove far more satisfactory than any preparation known.
Note.—This delicate custard may also be advantageously prepared with broths made from mutton, game, our poultry : for the correct preparation of which, see other parts of this work.
Put six yolks of eggs into a basin; add eight ounces of pounded sugar, a small pinch of salt, and a few drops of essence of lemon ; work these together with a wooden spoon for ten minutes ; then add four ounces of Brown and Polson’s corn-flour, and also the six whites whisked into a firm froth; these must be lightly incorporated ; next, gently pour the batter into a mould or tin, which must have been previously very thinly spread smooth with clarified butter, and coated with finely-sifted sugar ; bake the cake in a very moderately-heated oven, and when done, turn it out of its mould.
To one ounce of Brown and Polson, add half a pint of sherry, two ounces of honey, and a few drops of essence of cinnamon; stir over the fire for five minutes ; drink this warm the last thing before going to bed.
To two ounces of Brown and Polson, add one pint of milk, two ounces of loaf-sugar, and a few drops of brandy or vanilla ; stir the whole over the fire for ten minutes, and pour it into custard-cups; strew some ratios on their surfaces, and serve with the supper tray.