Preparation: Clean the tongue and boil slowly in the water for 1¼ hours until tender, then remove the skin and all fat. After this, stew the tongue, gradually adding the bouillon which should be boiled down by this time to ¾ of a pint, also add the lemon juice, extract of beef and flour, which has been stirred with 2 tablespoonfuls of cold bouillon and the Madeira, then stew the tongue for half an hour. It must be very tender when given to the invalid. Tongue and gravy should be served together. No. 32—BREAST OF CHICKEN WITH WHITE GRAVY. Quantity for 1 Person. 1 young chicken, weighing about 1½ lbs. 1 qt. of bouillon 1 tsp. of salt For the Gravy. 1 tbsp. of butter Yolks of 2 eggs 1 pinch of salt 1 tbsp. of white wine or ¼ tbsp. of lemon juice Preparation: Clean the chicken carefully and stew slowly in a small kettle for a little while, then pour enough hot water over it to just cover; add a little salt, put cover on tightly and cook slowly for ½ hour. Yolk of egg, white wine or lemon juice, and ½ cup of chicken bouillon are stirred in double boiler until thick. The chicken is taken out and its breast cut away, skin removed and then served on a hot plate with the hot gravy poured over it. If permitted by the physician, serve a few asparagus tips with it. No. 33—BREAST OF PIGEON WITH WHITE GRAVY. Quantity for 1 Person. Ingredients and preparation same as for No. 32, but instead of a chicken take a young pigeon. No. 34—BREAST OF PARTRIDGE WITH MADEIRA SAUCE. Quantity for 1 Person. Preparation same as in No. 32; use 2 tablespoonfuls of Madeira and ¼ teaspoonful of meat extract for the gravy. No. 35—RAW HAM WITH EGG. Quantity for 1 Person. ⅛ lb. of raw ham Yolks of 2 eggs 1 tsp. of butter Preparation: Rub the lean ham through a sieve, mix with butter and the yolks of eggs, and then heat in a double boiler, stirring constantly. Serve with wheat bread toast. No. 36—FISH FOR INVALIDS. Broiled fish for 1 Person. ½ lb. of fish Preparation is given in Chapter 8, No. 8. However, skin and bones are carefully removed, and a trifle of egg or butter sauce is served with it. No. 37—FISH CUTLET. Quantity for 1 Person. ½ lb. of fish ½ of a roll 1 tbsp. of butter Yolks of 2 eggs 1 tsp. of salt ½ tsp. of finely chopped parsley 1 tsp. of lemon juice ¼ cupful of roll crumbs Preparation: Chop up the fish, remove skin and bones, mix well with yolks of eggs, salt and soaked ½ roll. Form 2 cutlets, dredge with crumbs and bake in the butter slowly for 8 minutes. Add some parsley and lemon juice to the butter. No. 38—VEGETABLES FOR INVALIDS. Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, green peas, and macaroni may also be served to invalids. These vegetables are listed in Chapter 12; prepare them as there described, but for 1 person take only one-sixth the quantity of ingredients specified in those recipes. Sweet Dishes for Invalids. No. 39—RICE IN MILK.