Dainty dishes : receipts / collected by Lady Harriett St. Clair.

  • St. Clair, Harriet Elizabeth, Lady, 1831-1867.
Date:
1866
Catalogue details

Licence: Public Domain Mark

Credit: Dainty dishes : receipts / collected by Lady Harriett St. Clair. Source: Wellcome Collection.

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    and let it boil an hour longer; take out the meat and fowl; cut off some of the best parts of the white meat from the breast of the lowl, and add it to the soup ; the prunes should be left in. The leeks are improved by being soaked two hours in cold water before they are used. This is an excellent receipt. Beef 4 lbs. Fowl 1 Water . 1 gallon. Leeks . 4 dozen. Prunes . i lb- Pepper . 1 spoonful. Salt i » To boil five hours. 10. Friar’s Chicken, Lie or thick. Take a knuckle of veal, two carrots, two turnips, two or three onions, and a few sweet herbs; boil all these together to a good stock and strain it. Have ready a pair of chickens boiled tender and cut in pieces, a quart of cream and six yolks of eggs beaten together ; add these to the broth and heat them up together, and send it to table. Some like a little minced parsley added just before serving. Knuckle of veal Turnips . Carrots . Onions . Sweet herbs . Cream . Yolks of eggs Chickens 1 1 2 i 2 j- These ingredients 3 are removed 4 sprigs. _ 1 quart. 6 2