A Plain Cookery Book for the Working Classes

boil very gently for two hours. No. 180. MEAT PANADA FOR INVALIDS AND INFANTS. First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten minutes, and give it in small quantities at a time. This kind of meat panada is well adapted as a nutritious and easily-digested kind of food for old people who have lost the power of mastication, and also for very young children. No. 181. HOW TO PREPARE SAGO FOR INVALIDS. Put a large table-spoonful of sago into a small saucepan with half a pint of hot water, four lumps of sugar, and, if possible, a small glass of port wine; stir the whole on the fire for a quarter of an hour, and serve it in a tea-cup. No. 182. HOW TO PREPARE TAPIOCA. This may be prepared in the same manner as sago; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling. Arrow-root is to be prepared exactly after the directions given for the preparation of sago and tapioca. No. 183. HOW TO MAKE GRUEL. Mix a table-spoonful of Robinson's prepared groats or grits with a tea-cupful of cold water, pour this into a saucepan containing a pint of hot water, and stir it on the fire while it boils for ten minutes; strain the gruel through a sieve or colander into a basin, sweeten to taste, add a spoonful of any kind of spirits, or else season the gruel with salt and a bit of butter. No. 184. BROWN AND POLSON GRUEL. Brown and Polson's excellent preparation of Indian corn is to be purchased of all grocers throughout the kingdom. Mix a dessert-spoonful of the