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New England cookbook, 1855-1934
Page 45
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Chicken Soup - (Corn Soup) 1 good sized chicken- 8 ears of grated corn and put in after the chicken has boiled & been skimmed a tea cup full of rice, a bunch of parsley boiled and chopped fine - peppers & salt to your taste - two or three potatoes cut up fine & thrown in. from Mrs Swets Harrico Muttons Cut a loin of mutton into thick chops - dredge flour over them, fry them until half done in a little butter, then put them in a stew pan and cover them with a gravy, (made of some of the bones boiled) add an onion & 3 carrots, 1 turnip & stew them till the meat is tender take out the meat & strain the gravy through a sieve & skim off all the fat - put a little butter rolled in flour keeping it constantly stirred while you add the strained liquor to prevent its being lumpy - then put in the chops with a glass of white wine - let them stew gently a quarter of an hour- (from Mrs Swets
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Chicken Soup - (Corn Soup) 1 good sized chicken- 8 ears of grated corn and put in after the chicken has boiled & been skimmed a tea cup full of rice, a bunch of parsley boiled and chopped fine - peppers & salt to your taste - two or three potatoes cut up fine & thrown in. from Mrs Swets Harrico Muttons Cut a loin of mutton into thick chops - dredge flour over them, fry them until half done in a little butter, then put them in a stew pan and cover them with a gravy, (made of some of the bones boiled) add an onion & 3 carrots, 1 turnip & stew them till the meat is tender take out the meat & strain the gravy through a sieve & skim off all the fat - put a little butter rolled in flour keeping it constantly stirred while you add the strained liquor to prevent its being lumpy - then put in the chops with a glass of white wine - let them stew gently a quarter of an hour- (from Mrs Swets
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