Chapter 176 of 571
MEATS FOR THE SICK.
Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes · E. E. (Ella Ervilla) Kellogg
All meats for the sick should be prepared in the very simplest way, served with the plainest possible dressing, and without the use of condiments other than salt.