|
Classic
Cook Books
< last page | next page >
page 83
TO MAKE AN OLLO--A SPANISH DISH.
TAKE two pounds beef, one pound mutton, a chicken, or half a pullet, and a small
piece of pork; put them into a pot with very little water, and set it on the
fire at ten o'clock, to stew gently; you must sprinkle over it an onion chopped
small, some pepper and salt, before you pour in the water; at half after twelve,
put into the pot two or three apples or pears, peeled and cut in two, tomatos
with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima
beans, snaps, and any kind of vegetable you like; let them all stew together
till three o'clock;
some cellery tops cut small, and added at half after two, will improve it much.
ROPA VEIJA--SPANISH.
PEEL the skin from ripe tomatos, put them in a pan with a spoonful of melted
butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it
sufficiently.
CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH.
BEAT ten eggs very light, add to them a quart of rich milk, with a quarter of a
pound of butter melted, and some pepper and salt; stir in as much flour as will
make a thin good batter; take four young chickens, and after cleaning them
nicely, cut off the legs, wings put them all in a sauce pan, with some salt
and water, and a bundle of thyme and parsley,
< last page | next page >
Classic
Cook Books
|
