|
Classic
Cook Books
< last page | next page >
page 2
3 1-2 quarts of cold water, let it simmer on back of range about six hours,
strain soup and skim off all grease, cut up white meat of chicken and put in
stock with a quart or more of oysters; add salt, cayenne pepper, white pepper.
When at boiling point sprinkle in, or sift in, powdered filet enough to thicken
it.--MRS. EUGENIA PHILLIPS.
For very many years Mrs. Phillips had the most elegant table and the most
delicious dishes in Washington, D.C. No one could rival her in taste and
daintiness; her hospitality was boundless.
Leek and potato soup is another of the same French-woman's dishes. Cut several
leeks, or, if they cannot be had, an onion or two, into pieces, and fry them
without browning in butter. Add potatoes cut into dice and a seasoning of salt
and pepper, and boil. When they are soft push them through a colander, and
thicken with a tablespoonful of flour and a tablespoonful of butter. For two
small onions four potatoes and a quart of water will be wanted. Instead of using
the water in which the potatoes have boiled, milk may be used.
OKRA GUMBO
Put into a saucepan a spoonful of pure lard and one of flour. Stir it well until
it is of a light brown. Chop an onion into small pieces and throw them in. Cut
up a fat capon or chicken into small pieces and put it into the saucepan with
the flour and lard. Stir it all the while until the chicken is nearly done. When
the whole is well browned, add a slice of ham cut up small. Throw in two or
three pods of red pepper, and salt to your taste. Then add a quart of boiling
water, and leave it on the fire for two hours and a half. During that time you
take either a
< last page | next page >
Classic
Cook Books
|
