The value of good food : no. 3 of deposits in the Savings' Bank of Wisdom, made in behalf of working men and women.

Date:
[between 1850 and 1859?]
Catalogue details

Licence: Public Domain Mark

Credit: The value of good food : no. 3 of deposits in the Savings' Bank of Wisdom, made in behalf of working men and women. Source: Wellcome Collection.

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    Meat is the most valuable addition whicli can be made to bread, but unfortunately it is not a cheap addition. It requires a certain command of means always to be able to place a joint on the table, and this cannot be constantly reckoned upon by working men, who have families to provide for. Any kind of hard and inferior meat which may be purchased com- paratively cheaply, as, for instance, an ox cheek or a sheep's head^ may however be made to yield a richly nutritious and palatable meal. It should first be rubbed with a little salt and pepper, and then be put into a saucepan, with from one to four quarts of cold water, according to its size. This is then to be kept simmering upon the hob from one to three hours (according to size.) The fat being skimmed off will be serviceable for making puddings. A little celery or onion may be put in during the simmering. The meat will prove deliciously tender, and there will be in addition, from one to three quarts of excellent nutritious soup to be eaten with bread. Even bones, of which a fifth part is nutritious substance, may be made to furnish a meal for hungry stomachs, by this simple contrivance. Break small six pounds of bones, boil them in eight quarts of water for three hours, with three tablespoonfuls of salt and a bunch of thyme or other savoury herbs. Then skim ofi the fat and remove the bones. Put into another saucepan or pan, the fat, two sliced onions, a pound of carrots, turnips, or celery, and two teaspoonfuls of sugar. Set the whole on the fire, and stir for 15 minutes, add half a pound of oatmeal and mix this well in, next pour over the broth from the bones, add a pound of rice, and boil again until this is soft. Ey this management you may provide a very nutritious meal at a much lower cost, than a meal of bread. The great object of cooxiNa is the reduction of the several principles of the food into such a soluble state as will prepare them to be easily acted upon by the digestive powers of the stomach, at the same time