Other Recipes from Receipts for Invalids.Beef Tea.
A Refreshing Drink.
A Very Fine Emmolient Drink.
A Cooling Drink In Fever.
To Make Punch.
A French Plum Pie.
CHICKEN BROTH(Receipts For Invalids.) - (The Jewish Manual)
After the white parts have been removed for the panada, return the
rest of the chicken to the saucepan, with the liquid, add one blade
of mace, one slice only of onion, a little salt, and a piece of lemon
peel; carefully remove every particle of fat. Vermicelli is very well
adapted for this broth.
CHICKEN BROTHCut the chicken into small pieces and place it in a deep earthen dish;
add one quart of water; cover it and set over a kettle of boiling water,
letting it steam until the meat of the chicken has become very tender.
Strain off the broth and let it stand over night. In the morning remove
the fat and return the liquid to the original earthen dish.
Chicken BrothDraw, singe, and cut a chicken into four quarters; wash these, put them
into a clean saucepan with a quart of water, and set the broth to boil
on the fire; skim it well, season with two ounces of sago, a small sprig
of thyme and parsley, and a little salt. Allow the broth to boil very
gently for an hour, and then serve some of it with the sago in a cup,
and, if allowed, give the patient the chicken separately.
A Cheaper Kind Of Chicken BrothIn large towns it is easy to purchase sixpenny-worth of fowls' necks,
gizzards, and feet, which, prepared as indicated in the foregoing
Number, make excellent broth at a fourth part of the cost occasioned by
using a fowl for the same purpose.
Chicken Broth For The InvalidProcure a dry-picked Philadelphia
roasting chicken; cut it in halves; put one half in the ice box; chop
the other half into neat pieces; put it into a small saucepan; add one
quart of cold water, a little salt and a leaf of celery; simmer gently
for two hours; remove the oily particles thoroughly; strain the broth
into a bowl; when cooled a little, serve to the convalescent. Serve the
meat with the broth.
Chicken BrothThe _chicken broth_ was brought at nine;
He then arose to ham and wine,
And, with a philosophic air,
Decided on the bill of fare.
Take the remaining parts of a chicken from which panada has been made,
all but the rump; skin, and put them into the water it was first boiled
in, with the addition of a little mace, onion, and a few pepper-corns,
and simmer it. When of a good flavor, put to it a quarter of an ounce of
sweet almond beaten with a spoonful of water; boil it a little while,
and when cold take off the fat.
Chicken BrothHeat the broth in which the fowl for Sunday dinner was
boiled, and when it is at the boiling point throw in quarter of a pound
of rice, or fine macaroni, which will cost three or four cents, and boil
it about twenty minutes, or until tender; see if the seasoning is right,
and serve it hot.
Viewed 2333 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Cocoa Nut Pudding.
Another Excellent Receipt.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
A Cherry Batter Pudding.
Cutlets In Brown Fricassee.
Pancakes For Children.
Passover Currant Fritters.
To Pickle Melon Mangoes.
|Home Made Cookies.ca|