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American cookbook, 1900
Page 124
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Puree of Chicken for Invalids Take one large fresh killed fowl, put the legs, wings & back into a stew pan with 3 Pints of cold water 3 oz of Carolina rice & a few black pepper corns Take off the scum as it rises, boil gently for 2 hours. Cover the breast with a buttered paper, roast lightly in the oven. When ready, take off all the meat, quite free from skin, and any rice pieces of the boiled parts. Pound it
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Puree of Chicken for Invalids Take one large fresh killed fowl, put the legs, wings & back into a stew pan with 3 Pints of cold water 3 oz of Carolina rice & a few black pepper corns Take off the scum as it rises, boil gently for 2 hours. Cover the breast with a buttered paper, roast lightly in the oven. When ready, take off all the meat, quite free from skin, and any rice pieces of the boiled parts. Pound it
Szathmary Culinary Manuscripts and Cookbooks
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