Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

and pour it into the beef tea twenty minutes before passing through the sieve--it is then ready. NO. 5.--STRENGTHENING BEEF TEA, WITH CALVES-FOOT JELLY OR ISINGLASS. Add ¼oz. calves-foot gelatine to the above quantity of beef tea previous to serving, when cooking. NO. 6.--MUTTON AND VEAL TEA. Mutton and veal will make good tea by proceeding precisely the same as above. The addition of a little aromatic herbs is always desirable. If no fresh vegetables are at hand, use 2oz. of mixed preserved vegetables to any of the above receipts. NO. 7.--CHICKEN BROTH. Put in a stewpan a fowl, 3 pints of water, 2 teaspoonfuls of rice, 1 teaspoonful of salt, a middle-sized onion, or 2oz. of mixed vegetables; boil the whole gently for three quarters of an hour: if an old fowl, simmer from one hour and a half to two hours, adding 1 pint more water; skim off the fat, and serve. A small fowl will do. _Note._--A light mutton broth may be made precisely the same, by using a pound and a half of scrag of mutton instead of fowl. For thick mutton broth proceed as for thick beef tea, omitting the rice; a tablespoonful of burnt sugar water will give a rich colour to the broth. NO. 8.--PLAIN BOILED RICE. Put 2 quarts of water in a stewpan, with a teaspoonful of salt; when boiling, add to it ½lb. of rice, well washed; boil for ten minutes, or till each grain becomes rather soft; drain it into a colander, slightly grease the pot with butter, and put the rice back into it; let it swell slowly for about twenty minutes near the fire, or in a slow oven; each grain will then swell up, and be well separated; it is then ready for use. NO. 9.--SWEET RICE. Add to the plain boiled rice 1 oz. of butter, 2 tablespoonfuls of sugar, a little cinnamon, a quarter of a pint of milk; stir it with a fork, and serve; a little currant jelly or jam maybe added to the rice. NO. 10.--RICE WITH GRAVY. Add to the