A Plain Cookery Book for the Working Classes

it to the patient. Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together. No. 189. HOW TO MAKE GRUEL WITH PEARL BARLEY. Put four ounces of pearl barley in a saucepan with two quarts of cold water and a small stick of cinnamon, and set the whole to boil very gently by the side of the fire (partly covered with the lid) for two hours; then add the sugar and the wine, boil all together a few minutes longer, and then strain the gruel through a colander into a jug, to be kept in a cool place until required for use; when it can be warmed up in small quantities. As this kind of gruel is a powerful cordial, it is to be borne in mind that it should never be administered unless ordered by a medical man. No. 190. COW-HEEL BROTH. Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire; skim it well, season with a few peppercorns, a sprig of thyme and parsley, and a dessert-spoonful of salt; boil gently for two hours; at the end of this time the broth will be reduced to half its original quantity; skim off all the grease, and serve the broth with the glutinous part of the heel in it. This kind of broth is both strengthening and healing to the stomach. No. 191. HOW TO MAKE CALF'S-FEET JELLY. Boil two calf's feet in two quarts of water very gently for at least two hours; at the end of this time the liquid will be boiled down to one half of its original quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any remaining grease, put the calf's-foot stock or broth into a very clean saucepan, add three ounces of lump