Get a dozen clams in the shell, and wash them in several waters; then soak them for an hour in a pan of cold water. On taking them from the water, put them in a stewpan and set on the fire. Add a gill of water, and, covering the stewpan, cook for fifteen minutes. Pour the liquor through a fine strainer. Taste to see if salt enough. It may be too salt; in which case add a little boiling water to the broth.
1 quart of milk. 2 ounces of mutton suet. Stick of cinnamon, 5 inches long. 1 tablespoonful of flour. 1/2 teaspoonful of salt.
The suet must be from the kidneys; sweet, and free from all tough membrane. Shred it very fine, and put it in the double-boiler with the cinnamon and milk; reserving, however, one gill of the milk. Cook for one hour, then strain. Return the strained liquid to the double-boiler, and place on the fire. Mix the flour and cold milk to a smooth paste, and stir into the hot mixture. Add the salt, and cook for ten minutes. Give the patient as much of this as he will willingly take; say, half a pint every four or five hours. Keep the patient warm and quiet. This is a particularly good remedy in severe cases of bowel and stomach trouble, being nourishing and soothing.
Get ten or a dozen good oysters in the shell. Wash the shells, and place them in an old baking-pan. Put the pan into a hot oven, keeping it there until the shells begin to open. Remove the upper shells and place the under ones, containing the oysters, on a large plate. Serve at once. The oysters should be seasoned with butter, salt, and pepper.
Put eight or ten large oysters in a little fancy dish or saucer, and place in the steamer. Cook for about five minutes. Season with salt, pepper, and butter, and serve at once with hot toast.
Have a slice of crisp toast in a little dish. Put half a pint of oysters in a saucepan, and set on the fire. When they boil, skim them, and season with salt, pepper, and butter. Pour the oysters and liquor on the toast and serve at once.
Put in a large-mouthed bottle one pound of beef, free of fat, and chopped fine. Add to it half a pint of cold water, and let the mixture stand for an hour. At the end of that time place the bottle in a saucepan of cold water. Place the pan on the fire, and heat the water slowly almost to the boiling point, without letting it boil. Cook the beef for two hours; then strain, and season with salt.