The Cook's Oracle; and Housekeeper's Manual Part 76

Take off all the skin of six or eight gourds, put them into a stew-pan, with water, salt, lemon-juice, and a bit of b.u.t.ter, or fat bacon, and let them stew gently till quite tender, and serve up with a rich Dutch sauce, or any other sauce you please that is _piquante_.

_Gourd Soup_,

Should be made of full-grown gourds, but not those that have hard skins; slice three or four, and put them in a stew-pan, with two or three onions, and a good bit of b.u.t.ter; set them over a slow fire till quite tender (be careful not to let them burn); then add two ounces of crust of bread, and two quarts of good _consomme_; season with salt and Cayenne pepper: boil ten minutes, or a quarter of an hour; skim off all the fat, and pa.s.s it through a tamis; then make it quite hot, and serve up with fried bread.

_Fried Gourds._

Cut five or six gourds in quarters; take off the skin and pulp; stew them in the same manner as for table: when done, drain them quite dry; beat up an egg, and dip the gourds in it, and cover them well over with bread-crumbs; make some hog's-lard hot, and fry them a nice light colour; throw a little salt and pepper over them, and serve up quite dry.

_Another Way._

Take six or eight small gourds, as near of a size as possible; slice them with a cuc.u.mber-slice; dry them in a cloth, and then fry them in very hot lard; throw over a little pepper and salt, and serve up on a napkin. Great attention is requisite to do these well; if the fat is quite hot they are done in a minute, and will soon spoil; if not hot enough, they will eat greasy and tough.

_To make Beef, Mutton, or Veal Tea._--(No. 563.)

Cut a pound of lean gravy meat into thin slices; put it into a quart and half a pint of cold water; set it over a very gentle fire, where it will become gradually warm; when the sc.u.m rises, let it continue simmering gently for about an hour; then strain it through a fine sieve or a napkin; let it stand ten minutes to settle, and then pour off the clear tea.

N.B. An onion, and a few grains of black pepper, are sometimes added.

If the meat is boiled till it is thoroughly tender, you may mince it and pound it as directed in No. 503, and make potted beef.

To make half a pint of beef tea in five minutes for three halfpence, see No. 252.

_Mutton Broth for the Sick._--(No. 564.)

Have a pound and a half of a neck or loin of mutton; take off the skin and the fat, and put it into a saucepan; cover it with cold water, (it will take about a quart to a pound of meat,) let it simmer very gently, and skim it well; cover it up, and set it over a moderate fire, where it may stand gently stewing for about an hour; then strain it off. It should be allowed to become cold, when all the greasy particles will float on the surface, and becoming hard, can be easily taken off, and the settlings will remain at the bottom.

See also Nos. 490 and 252.

N.B. We direct the meat to be done no more than just sufficiently to be eaten; so a sick man may have plenty of good broth for nothing; as by this manner of producing it, the meat furnishes also a good family meal.

_Obs._--This is an inoffensive nourishment for sick persons, and the only mutton broth that should be given to convalescents, whose const.i.tutions require replenis.h.i.+ng with restorative aliment of easy digestion. The common way of making it with roots, onions, sweet herbs, &c. &c. is too strong for weak stomachs. Plain broth will agree with a delicate stomach, when the least addition of other ingredients would immediately offend it.

For the various ways of flavouring broth, see No. 527.

Few know how much good may be done by such broth, taken in sufficient quant.i.ty at the beginning and decline of bowel complaints and fevers; half a pint taken at a time. See the last two pages of the 7th chapter of the Rudiments of Cookery.

_Barley Water._[350-*]--(No. 565.)

Take a couple of ounces of pearl barley, wash it clean with cold water, put it into half a pint of boiling water, and let it boil for five minutes; pour off this water, and add to it two quarts of boiling water: boil it to two pints, and strain it.

The above is simple barley water. To a quart of this is frequently added

Two ounces of figs, sliced; The same of raisins, stoned; Half an ounce of liquorice, sliced and bruised; And a pint of water.

Boil it till it is reduced to a quart, and strain.

_Obs._--These drinks are intended to a.s.suage thirst in ardent fevers and inflammatory disorders, for which plenty of mild diluting liquor is one of the princ.i.p.al remedies: and if not suggested by the medical attendant, is frequently demanded by honest instinct, in terms too plain to be misunderstood: the stomach sympathizes with every fibre of the human frame, and no part of it can be distressed without in some degree offending the stomach: therefore it is of the utmost importance to sooth this grand organ, by rendering every thing we offer to it as elegant and agreeable as the nature of the case will admit of: the barley drink prepared according to the second receipt, will be received with pleasure by the most delicate palate.

_Whey._--(No. 566.)

Make a pint of milk boil; put to it a gla.s.s or two of white wine; put it on the fire till it just boils again; then set it on one side till the curd has settled; pour off the clear whey, and sweeten it as you like.

Cider is often subst.i.tuted for wine, or half the quant.i.ty of vinegar that we have ordered wine.

_Obs._--When there is no fire in the sick room, this may be put hot into a bottle, and laid between the bed and mattress; it will keep warm several hours.

_Toothache and anti-rheumatic Embrocation._--(No. 567.)

In no branch of the practice of physic is there more dangerous quackery, than in the dental department.

To all people the toothache is an intolerable torment; not even a philosopher can endure it patiently; what an overcoming agony then must it be to a grand gourmand! besides the mortification of being deprived of the means of enjoying that consolation which he looks to as the grand solace for all sublunary cares.

When this affliction befalls him, we recommend the following specific for it;--

? Sal volatile, three parts.

Laudanum, one part.

Mix, and rub the part affected frequently, or if the tooth which aches be hollow, drop some of this on a bit of cotton, and put it into the tooth. For a general faceache, or sore throat, moisten a bit of flannel with it, and put it at night to the part affected.

_Stomachic Tincture_--(No. 569.)--is

Peruvian bark, bruised, one ounce and a half.

Orange-peel, do. one ounce.

Brandy, or proof spirit, one pint.

Let these ingredients steep for ten days, shaking the bottle every day; let it remain quiet two days, and then decant the clear liquor.

Dose--a tea-spoonful in a winegla.s.s of water, twice a day, when you feel languid, _i. e._ when the stomach is empty, about an hour before dinner, and in the evening.

This agreeable aromatic tonic is an effective help to concoction; and we are under personal obligations to it, for frequently restoring our stomach to good temper, and procuring us good appet.i.te and good digestion.

In low nervous affections arising from a languid circulation, and when the stomach is in a state of debility from age, intemperance, or other causes, this is a most acceptable restorative.

N.B. Tea made with dried and bruised Seville orange-peel, in the same way as common tea, and drank with milk and sugar, has been taken by nervous and dyspeptic persons with great benefit.

Sucking a bit of dried orange-peel about an hour before dinner, when the stomach is empty, is very grateful and strengthening to it.