Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-06-13
Diet FOR lNvALlDS.
BY JULIET CORSON.
MEATS.
From Harper'e Bazaar.

Grafton is the most important. meat NAV he
tender nutritious, and ordinarily dgestible but
II from any idiosyncrasy Of the patient or
from his lack Of capacity to assimilate its nutri-
tive properties, it fails to afford the desired
nOurishment. its use should not be continued.
PresuppOsing that the physician Is cOgniZant of
his patients physical pecuarities, he is the
best judge Of his diet. and usually will Indicate
it; but general information the subject is
always useful to those in charge of the sick
room.
Beet is the meat most used i'm health; it is the
most stimulating and nutritious of all flesh when
the system is able to digest it. and its flavor
does not offend the most fastidiOus palate; it is
always in season Bat in some physical condi-
tiOns the use o: mutton is preferable. becarsc it
IL less stimulating. less highly favored and
more Gigcstible. In such eases it is really more
nutritious than beef. because its nutritive ale-
ments can be assimila.ed: for instance mutton
IL better meat than beef for dyspeptics The
broth made from mutton is no more digestibe
than that of beet and is less nutritious Ii all
fat is removed from il in cooking. Its flavor is
more delicate. Lamb should not be used by
dyspenties; although tender, it is less nutri-
tiOus. because Immature. and less digestble,
because its soft. semi glutinOus tissue renders
complete mastcatiOn difficult. If lamb is used
during Illness it should be brOiled because by
process It's loose texture IL In;t0e compare
lively dense. and the entire substance of the
flesh is thoroughly cooked. The flavor of lamb
is of course. more delicate than that of mutton.
As the indicesibli:y OF veal Is due to this loose
ness of fiber, it also should be thoroughly
cooked.
There Is no reason why underdone meat
should be considered mere nutritious than that
which is moderately ard properly cooked. with
all its juices preserved The chemical elements
OF underCOne meat are not sufficiently acted
upon by heat to be either readily diGested or
assmated. Unless physician orders raw or
partly cooked meat for some special dietetc
reason it Is far better to give an invalid we'll
done meat. or that which is only medium rare.
Of course. pork should not be eaten by any
one who has not the strongest of digestive or
gans. Salt pork with lean flesh is difficult to
digest fat salt pork cut very thin and brOiled is
sometimes given to inyalids as an ''appetiZer''
In New England. BrOiled English bacon is
used by dysPeptics in England. where it is con-
sidered by physicians to possess exceptional
qualities more or less curative in dyspepsia. 1t
should if possible be cooked in double grid
iron over moderate fire. and when delicately
Drowned served hot with a very little CAYENNE
pepper busted over it, When the fire is not in
good condition for broiliHg the bacon may be
laid on slices of bread arranged i'm dripping
PAN and quickly baked in very hot oven: the
bread will absorb all the fat which flows from
the bacon; of course it is not to be eaten by the
dyspeptic invalid. but the toast with the bacon
en- 1t is not a bad breakfast dish for healthy
people.
The preparation of beef for nvalids has been
Indicated i'm the Buzdr: in the issue of December
=, 1882, beef tea was treated at length as pre-
pared freshly: and i'm the Bazor for February IL
1873, directions We're given for the Od-fashiOned
beef tea, made in bottle. and for bOuiIOn the
beef tea which has of late years become so
fashionable as a rereshment at receptions in
place OF wine. and at luncheOnS and garden par
ties as the nutritious and invigOrating dish in
the midst of many palatablc tYifies. Here /
snail give several additional recipes which will
De useful IN connection with those already speci-
ned.
PORTABLE BEEF TEA Ga sfin,ul0ti,,1 nutrient
vsefa ~ general Ii.SsS. and during tdrelinq)-
Chop two pounds of lean beef very fine put it
into an earthen bowl with one ounce of geatine
and one pint Of cold water aud soak it for an
hour; then put 1t into saucepan and gradually
heat it to the boiling point: then strain it
through q fine wire sieve. and put it into wide
mOUthed glass bottle or jar: set the lar in a
saucepan OF boiling water, and let the beef tea
heat AGAIN: while the water boils cork the lar
tight. and seal it, The jar can then be taken
from the boiling water and cooled When the
beef tea is wanted for use dissolve two tea
tpOonsful of il In half cuPtul eft boiling water.
season 1t with a little salt. and give it to the
patient hot.
BEEF JUICE ON TOAST Ca Stimulating, n,d,a-
fous. digesfiJte foot. us. FIJI az general illness
friTe lie sy>t.t requires ctrce,tyGtef ,sutriuenf:
"a disorders Of TIE 0tnse,ddrg canal Hts food is
81 ts:<ctGt tiSt. as can je dig.Sed and 0Sstnti-
Litsd nth e0Se)-BrOl q slice of lean round
steak FOR SIN minutes on each side taking care
rOt to burn it: meantime make a slice of deli
cate toast: when the beef is broiled. put it on a
Plate ant cut It in very small pieces: sprinkle IT
Nightly with salt set another plate on it, and
squeeze the beef between the two, letting the
juice run ont on the toast: serve the toast hot.
CHOPPED BEEFsTEAK ca nutritious, stimulating
food. more diyestgIe than uncltOpBfd steak and
rai,sd1e "a all Sickness CEASED ty nahurition.)
Irlm the Fat rom pound of round or sirOin
Steak. cut the meat in inch pieces. put 1t into a
m al ci mime
Tor five minutes then take from the top of the
meat the fine pupwhch rises during the opera
tlon OF the chOpping: continue to chop and to
remove the pulp until only the fiber of the meat
remains Press the pulp into round fiat cake.
and brOil it over very hot lire for about live
minutes on each side season it lightly with salt
and Cayenne pepper, and serve it hot.
In selecting beefsteak for invalids some per-
sons choose the ftjet. or tenderlOin, because it
seems most tender: it is hardly more digestible
on that account. for its loOseness OF fiber does
not favor complete mastIcatiOn: and it is less
nutritious than sirlOin or round steaks. because
It's muscular tissue Is not SO well n0urished as
that of the last-named cuts. Beef for the use of
lnyaids should either be broiled quickly over a
very hot fire. and lightly seasoned with salt and
Cayenne pepper roasted at an open fire. or
baked in very hot oven without any water in
the pan; il the inside of beef is purple, it is not
sufficiently cooked TO be easily dgestcd; the
color of properly cooked beef is pnksll-red.
The inner eats are the most Ggestible.
broiled or roasted like beef. or made into broth
with the addition of some farinaceous food. A
recipe Tor mutton tea was given in the Bazaar of
February L. 1883.
MUTTON BROTH WITH BARLEY "a nutritious d.
gtstltSe food less stimulating than beef tea end
more suitable fer use a., any disorder Of the diges-
sise Orgoas)--Cut the lean meat from two
pounds of the neck OF mutton. free it from all
lat, and put it into saucepan with two quarts
OF cold water; remove any small bits Of the bone
which may have been broken in chopping 1t and
put the bone with the meat; set the saucepan
over the ire. and let its contents slowly approach
the bOiling-point; If any scum rises remove it.
Meanwhile pick over half cupful Ofpearl- barley
WASH 1t thoroughly in cold water. put it In bowl
and cover 1t with warm water: after the mutton
broth bOils. drain the barley and add 1t to the
broth, together with two level tea-spOonfus of
salt and small red pepper, or dust Of Cay
ennei cover the saucepan, and let the broth
simmer very gently for two hours: then remove
the bone and serve the broth with the mutton
and barley In II. Ii the digestive organs are
very much enfeebled. the broth may be strained
before using it, The fat can be entirely removed