A collection of recipes for the use of special diet kitchens in military hospitals / prepared and published under the auspices of the U.S. Christian Commission by Annie Wittenmyer.

  • Wittenmyer, Annie, 1827-1900.
Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: A collection of recipes for the use of special diet kitchens in military hospitals / prepared and published under the auspices of the U.S. Christian Commission by Annie Wittenmyer. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

    16/54
    MEATS. BKOILED BEEFSTEAK. Take loin steak; cut in slices of moderate thickness; place them on the gridiron, over a fire of live coals ; turn them two or three times; season with butter, salt, and pepper. Be careful not to overcook. The secret of broiling beefsteak well is in cooking it without waiting the juices. BKOILED MUTTON CHOPS. Mutton chops may be broiled and seasoned as beefsteak, but must be more thoroughly cooked. BKOILED CHICKEN. Take a young chicken; divide it up the back; rub a little butter over it, and broil over a slow fire When partly done, rub in some salt and pepper; when done, add a little fresh butter. BOILED MEAT. Soup should never be made from meat intended to be eaten, as all the nutritious substance is extracted, and only the dry fibres left. Boiled beef, intended to be eaten, should be care- fully selected and trimmed, and put into water boiling hot, to prevent the juices from escaping. A sufficient amount of water to cover the meat should be used, no more. The scum should be removed as it rises. The water should not be allowed to boil over on the stove or range, as it renders the air of the kitchen foul, and takes nutrition from the meat and gravy. The boiling process should continue until the meat is thoroughly cooked and tender. If served warm, a little of