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Harriet Dawbarne cookbook, January 1834
Page 67
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Take the jar out of the sauce pan. Take the pieces of Chicken out with a spoon and pound them in a mortar to a pulp and rub the pulp through a [illegible] sieve with a wooden spoon using a little of the chicken liquor to make it pass through more easily. Warm up the pulp and stir in one table spoonful of cream. Chicken Broth. Use the Chicken bones left from the Panada for Chicken broth. Put the sauce pan on the fire and let it boil 3 hours. Skim it occasionally Strain the broth into a basin and flavour with Pepper and salt according to taste. Be careful not to put too much flavouring. In all sick room cookery, the patients taste must be consulted.
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Take the jar out of the sauce pan. Take the pieces of Chicken out with a spoon and pound them in a mortar to a pulp and rub the pulp through a [illegible] sieve with a wooden spoon using a little of the chicken liquor to make it pass through more easily. Warm up the pulp and stir in one table spoonful of cream. Chicken Broth. Use the Chicken bones left from the Panada for Chicken broth. Put the sauce pan on the fire and let it boil 3 hours. Skim it occasionally Strain the broth into a basin and flavour with Pepper and salt according to taste. Be careful not to put too much flavouring. In all sick room cookery, the patients taste must be consulted.
Szathmary Culinary Manuscripts and Cookbooks
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