Dissolve a teaspoonful of arrow-root in a gill of water, and pour it into the beef tea twenty minutes before passing through the seive, or add ¼ oz. gelatine to the above quantity of beef tea, when cooking.
Mutton and veal will make good tea, by proceeding the same as above.
Take 1 lb. lean beef, cut fine; put it into a porter bottle with a tea cup of water, ½ teaspoonful of salt, a little pepper, and 6 grains allspice; cork loosely, and place in a saucepan of cold water; then with a gentle heat let it simmer till sufficient quantity of the essence is obtained. Serve either warm or cold.
Put in a stew-pan a fowl, 3 pints water, 2 teaspoonfuls of rice, 1 of salt, a little pepper and a small onion, or two ounces of mixed vegetables; boil the whole gently for one hour (if an old fowl, simmer for two hours, adding one pint more water.) Skim off the fat and serve.
A light mutton broth may be made in the same way, taking 1½ pounds mutton—neck if convenient.
Put 2 quarts water in a stew pan with a teaspoonful of salt; when boiling, add to it ½ pound rice, well washed; boil for ten minutes; drain off the water and slightly grease the pan with butter; put the rice back, and let it swell slowly for about twenty minutes, near the fire. Each grain will then swell up, and be well separated. Flavor with nutmeg or cinnamon, and sweeten to taste.
Put in a pan with 3 pints water, 3 oz. sago, 1½ oz. sugar, half a lemon peel, cut very thin, ¼ teaspoonful of ground cinnamon, or a small stick of the same, and a little salt; boil about 15 minutes, stirring constantly, then add a little port, sherry or madeira wine, as the case will admit.
Put in a pan 4 oz. arrow-root, 3 oz. sugar, the peel of half a lemon, ¼ teaspoonful of salt, 2½ pints of milk; set it on the fire; stir gently; boil for ten minutes, and serve.
If no lemons at hand, a little essence of any kind will do.
When short of milk, use half water—half an ounce of butter is an improvement.
Put in a pan 3 oz. arrow-root, 2 oz. white sugar, the peel of a lemon, ¼ teaspoonful of salt, and 4 pints water; mix well, set on the fire, and boil for ten minutes. Serve hot or cold.
Put 7 pints water to boil; add 2 oz. rice, washed, 2 oz. sugar, the peel of two-thirds of a lemon, boil gently for three quarters of an hour, or till reduced to 5 pints. Strain and serve—use as a beverage.