Cooking for Invalids

In sending dishes or preparations
up to invalids,
let everything look
as tempting as possible.

Have a clean tray-cloth
laid smoothly over the tray;
let the spoons, tumblers,
cups and saucers
be very clean and bright.

Gruel served in a tumbler
is more appetizing
than when served in a basin
or cup and saucer.

In making toast-and-water,
never blacken the bread,
but toast it only a nice brown.
Never leave toast-and-water
to make until the moment
it is required,
as it cannot then
be properly prepared,—
at least, the patient
will be obliged to drink it warm,
which is anything but agreeable.

Roast mutton, chickens, rabbits,
calves’ feet or head,
game, fish (simply dressed),
and simple puddings,
are all light food,
and easily digested.

Of course, these things are only partaken of,
supposing the patient
is recovering.

Source: extracts from ‘Mrs Beeton’s Book of Household Management‘ 1844, 1849 & 1851 eds.

File:Isabella Beeton, by Maull & Polyblank.jpg
Advertisements

2 thoughts on “Cooking for Invalids

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s