|
Classic
Cook Books
< last page | next page >
page 270
it in a skillet with a little cream and butter.
If it is preferred dry, it may be fried in butter alone.
To Stew Ham.
Cut a slice of ham into small pieces, and pour boiling water on it; let it soak
a few minutes to extract the salt, and stew it in a little water; just before it
is done, put in some cream and parsley.
If you broil ham that is uncooked, it should always be soaked in water a few
minutes.
To Stew Chickens or Birds.
When sick persons are tired of broiled chickens, or birds, it is well to stew
them for a change; the wing, with part of the breast of a chicken, will make a
meal; stew it in a little water, and put in parsley, cream, pepper and salt,
just as it is done.
Chicken Water.
If you have a small chicken, it will take half of it to make a pint of chicken
water. Cut it up and put it to boil in a covered skillet with a quart of water;
when it has boiled down to a pint, take it up, and put in a little salt and
slice of toasted bread. This is valuable in cases of dysentery and cholera
morbus, particularly when made of old fowls.
Beef Feet.
Soak the feet and have them nicely cleaned; boil them slowly, and take off the
scum as it rises; when they are soft and tender, take them up, and separate the
bones from the glutinous part, which is very nice for a sick person, and conveys
nutriment in a form that will hardly disagree with the most delicate
< last page | next page >
Classic
Cook Books
|
