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Classic
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page 12
CHICKEN PANADE
Boil a large fowl in a quart and a half of water, and boil down to a quart. Skim
the fowl and pound it, bones and all, in a mortar. Spread this paste in a sieve
and rub it through. Then pour it over the liquor in which the fowl was boiled,
and pour the mixture hot over a stale French roll, well grated. Take a little
frequently throughout the day.
RAW BEEF SOUP
One pound of chipped beef. Put into a preserve jar with four ounces of water and
four drops of muriatic acid poured over it. Put the top down tight, shake, and
put on the ice for twelve hours, then put the jar into a pan of cold water
(bain-Marie) and put it on the fire for an hour until the water is hot, then
strain the contents of the jar off with pressure through a cloth, and put it on
the ice until it is cold. Take it off the ice and let it stand ten minutes
before serving. Salt to taste.
CHICKEN BROTH
Take a chicken or fowl (small pieces of the former make the broth very good) and
break the bones. Clean it carefully. Put it into a saucepan with two quarts of
water, a very small onion, a little salt, and two tablespoonfuls of rice. When
it boils skim and cover closely, and let it simmer slowly for six hours, if a
fowl; if a chicken, for five hours.--MRS. JEFFERSON COOLIDGE.
BEEF TEA
Three pounds of lean beef. Cut out all the fat and gristle, put it in a covered
saucepan, with one clove, and a
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