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Classic
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page 280
six hours, and simmer it in the same until it become quite clear; then put
lemon-juice, wine, and sugar. The peel should have been boiled in it. It
thickens very much.
Gloucester Jelly.
Take rice, sago, pearl-barley, hartshorn shavings, and eringo-root, each an
ounce; simmer with three pints of water to one, and strain it. When cold it will
be a jelly; of which give, dissolved in wine, milk, or broth, in change with
other nourishment.
Panada, made in five minutes.
Set a little water on the fire with a glass of white wine, some sugar, and a
scrape of nutmeg and lemon-peel; meanwhile grate some crumbs of bread. The
moment the mixture boils up, keeping it still on the fire, put the crumbs in,
and let it boil as fast as it can. When of a proper thickness just to drink,
take it off.
Another.--Make as above, but instead of a glass of wine, put in a tea-spoonful
of rum, and a bit of butter; sugar as above. This is a most pleasant mess.
Another.--Put to the water a bit of lemon-peel, mix the crumbs in, and when
nearly boiled enough, put some lemon or orange-syrup. Observe to boil all the
ingredients; for if any be added after, the panada will break, and not jelly.
Chicken Panada.
Boil it till about three parts ready, in a quart of water, take off the skin,
cut the white meat off when cold, and put into a marble-mortar; pound it to a
paste with a little of the water it was boiled in, season with a little salt, a
grate of nutmeg, and the least bit of lemon-peel. Boil gently for a few minutes
to the consistency you like; it should be such as you can drink, though
tolerably thick.
This conveys great nourishment in small compass.
Sippets, when the Stomach will not receive meat.
On an extreme hot plate put two or three sippets of bread, and pour over them
some gravy from beef, mutton,
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