I’ve mentioned before that old cookery books from the nineteenth century and earlier always had recipes for invalids. Some early twentieth century books followed this but it began to disappear as I guess medical care improved and maybe living and working conditions improved too. Yesterday I mentioned a recipe fro mulligatawny soup from the A1 Cookery by Helen N. Lawson. The name of the soup is from a very similar Tamil word meaning pepper soup, and that’s the lovely thing about it, it’s pepperiness! The previous recipe on the same page is for Mutton Broth (for an invalid; just in case you’re feeling a little under the weather, maybe this is the thing for you (if you can find any mutton these days! You may have to make do with lamb):
Mutton Broth
- 1 lb scrag end of mutton, very lean
- 1 onion
- 1 bunch of sweet herbs
- pepper and salt to taste
- 1 pint of water
- optional pearl barley or rice
- put everything into a stew-pan, including rice or barley if using, bring to the boil and skim carefully
- simmer very gently for 1 hour
- strain, leave to cool and skim off as much fat as possible, I using rice/barley do not strain but just skim
Simples!
Lois Elsden 
I think there are still many dishes that have more healing power than much of modern medicine.
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Yes I agree – I find it very interesting that such recipes are included in so many books!
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I have never seen one but I think it is a great idea. I would put onion soup in such a cookbook. 😉
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I love onion soup – what is it good for?
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Anti-inflammatory and anti-bacterial especially for the respiratory and urinary systems. I know it is great for getting rid of and preventing kidney stones!
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Great to know that something I find so delicious is also very good for me!! I’ve always thought they were good if you have a cold.
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For preventing them too. 👍
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