Boil 1 lb. of veal, free from skin and fat, with 1 oz. pearl barley, in a quart of water, till reduced to a pint, then rub it through a sieve till it is of the consistency of cream, perfectly smooth; add salt and spice to taste.
Put a large spoonful of oatmeal into a pint of water, mix well, and let it boil up three or four times, stirring constantly; then strain, add salt to taste, and a piece of butter. Stir till the butter is melted, and the gruel will be fine and smooth.
Make some smooth gruel, well boiled, strain, and stir it. Some like half brandy and half white wine; others, wine, sugar, lemon peel, and nutmeg.—Or: add to ¼ pint gruel a large table-spoonful of brandy, the same of white wine, capillaire, a little nutmeg and lemon peel. Some use ale; no wine or brandy. Rice Caudle—Soak 2 table-spoonsful of rice in water, an hour, then simmer it gently in 1¼ pint of milk till it will pulp through a sieve; put the pulp and milk back into the saucepan, with a bruised clove and a bit of sugar. Simmer ten minutes; if too thick, add warm milk.—Or: rub smooth some ground rice with cold water, then mix with boiling water; simmer it a few minutes, add lemon peel, nutmeg pounded, cinnamon, and sugar, a little brandy, and boil it for a minute.
Wash, pick, then soak the rice in water, boil it in milk, with lemon peel and nutmeg: stir often, or it may burn.—Ground Rice Milk: rub a table-spoonful quite smooth, with a little cold water; stir in, by degrees, 1½ pint of milk, with cinnamon, lemon peel, and nutmeg; boil till thick enough, and sweeten to taste.
Into a pint of good skim milk, shred 1 oz. of fresh mut-
