Publisher's Synopsis
Excerpt from A Collection of Recipes for the Use of Special Diet Kitchens in Military Hospitals
Allow a quart of water to each pound of meat; simmer gently till the meat is in shreds, removing the scum as it rises; strain and allow it to get cold; remove all the fat, put it over the fire again, add a little rice or barley, and simmer gently three-quarters of an hour. W. San. Com.
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