Raw Beef Tea (for typhoid fever). Time—1¾ hour. Scrape a small piece of very lean gravy beef, put it in a tumbler, add a pinch of salt, and just cover with cold water. Let it stand 1½ hour, then strain, and add 2 or 3 drops of lemon-juice to turn it brown, if permitted by the doctor. Beef Tea (strongest). Time—2 hours. 1 pint of water to 1 lb. gravy beef. Cut the beef into pieces about half an inch square, removing all fat and skin, and soak for 1 hour in the water. Then add 1 teaspoonful of salt, and place in a covered jar, which must stand in a saucepan of boiling water for 1 hour. Keep the saucepan well filled, and the water boiling, but be careful not to let it enter the jar. Strain and serve. Whole Beef Tea. Time—2½ hours. ½ lb. gravy beef to 1 pint water. Cut the beef into pieces ½ inch square, removing all the skin and fat, and let the beef soak in ½ pint cold water. When the juices have been extracted (the pieces should soak all night) take out the beef and place it in a jar with the remainder of the cold water. Let this simmer 2 hours, then add the liquor to the cold raw juice, take out the pieces of meat, pound them, return them to the liquor, and heat all together. Flavour with green celery stalk, or a little Worcester sauce. Calf’s Foot Jelly. 1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb. loaf sugar, 3 whites and shells of eggs, spice. Cut the foot into 3 pieces, put them in a saucepan and add the cold water, simmer gently 8 hours then strain into a basin. When the jelly is cold, carefully skim off the fat, dip a clean cloth into boiling water, and wipe any remaining fat off the surface with the cloth. Melt the jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites of eggs well beaten, the shells and spice. Whisk over the fire till the jelly boils, then simmer, with the lid off 20 minutes. Fix a cloth, thoroughly rinsed in boiling water, on to a chair (as for clearing soup, see page 2), strain the jelly through it, and cover with a blanket while it is running through. Pour into a mould, which has been rinsed in cold water. To Boil a Chicken. Time—2 hours. 1 fowl, ½ lemon, mace; pepper and salt to taste. Boil enough water to well cover the fowl, add salt, pepper and mace. Rub the fowl with the lemon-juice, put it into the saucepan. Boil gently 1½ hour. Serve with lemon sauce (see page 39), and if liked, garnish with slices of tongue, smoked beef, or worsht. Chicken Broth. Cut up an old fowl, cover with water, and stew it with 2 onions till it goes to pieces. Season with pepper and salt, skim well, strain, and serve very hot with sippets of toast. Chickens’ necks stewed in the same way make very good broth. To Roast a Chicken. Time—1 hour.