. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. er two pinches of salt, one of white pepper, a little gratednutmeg, a bouquet, and six small, white onions. Cook over amoderate fire for forty-five minutes, keeping it well off the broth and set the saucepan where the chickenwill keep warm. Put half a pint of white sauce—butter andflour — in a saucepan with all the broth and mix one tablespoonful of curry which is blended with water,
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. er two pinches of salt, one of white pepper, a little gratednutmeg, a bouquet, and six small, white onions. Cook over amoderate fire for forty-five minutes, keeping it well off the broth and set the saucepan where the chickenwill keep warm. Put half a pint of white sauce—butter andflour — in a saucepan with all the broth and mix one tablespoonful of curry which is blended with water,the yolks of four eggs, and the juice of half a lemon. Beat alltogether thoroughly and gradually stir it into the sauce. Donot let it boil. Pour the sauce over the chicken and serveimmediately. Garnish the dish with a border of boiled rice. Boned Broiled Chicken with Mushroom Sauce Bone three young chickens, each weighing one and one-halfpounds. Season with salt, pepper, and a little lemon juice,and put in a cool place until wanted. Peel one pound ofmushrooms and quarter them. Make a sauce of the following:Melt one tablespoonful of butter, add one tablespoonful of. BOXED CHICKEN. Facing page 18k.
Size: 2657px × 941px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
