Cassell's dictionary of cookery

the thin peel of two lemons and the juice of three, with about six or seven ounces of loaf sugar. Put the stewpan on a brisk fire, and whisk its contents till on the eve of boiling, then remove the stewpan, cover it closely, and let it remain near the fire for fifteen minutes, taking care not to allow the jelly to boil. Pass it through the bag in the usual way. If wine be used, it will be better to add it the moment before the jelly is passed through the bag. Caudle. — Make a tine smooth gruel of half grits; strain it when boiled well, stir it at times till cold. When to be used add sugar, wine, and lemon-peel, with nutmeg. Some like a spoonful of brandy besides the wine ; others like lemon- juice. Caudle (another way). — Boil up half a pint of fine gruel with a bit of butter the size of a large nutmeg, a large spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon-peel and nutmeg. Caudle (another way). — Into a pint of fine gruel, not thick, put, while it is boiling hot, the yolk of an egg beaten with sugar and mixed with a large spoonful of cold water, a giassfiil of wine, and nutmeg. Mix by degrees. This is very agreeable and nourishing. Chicken Broth and Veal Broth. — These are prepared in the same way as beef tea, and may be made of any strength desired by adding more or less water. Chicken and veal broth da not require so much skimming as beef tea. Chicken Broth. — Put the body and legs of the fowl that chicken-panada was made of, after taking off the skin and rump, into the water it was boiled in with one blade of mace, one slice of onion, and ten peppercorns. Simmer till the broth be of a pleasant flavour. If there is not water enough, add a little. Beat a quarter of an ounce of sweet almonds with a tea-spoonful of water, fine, boil it in the broth, strain, and when cold remove the fat. Chicken, Minced. — Take the breast of a cold roast chicken, and mince it finely. Add half a tea-spoonful of fine flour, together with five or six table-spoonfuls of broth. Season with a pinch of salt. If broth is not at hand, substitute new milk. Chicken or Fowl, To Extract the Essence oj. — Proceed in the same way as in the recipe Veal, To Extract the Essence of, taking care to chop the bones in pieces, and lay them in the bottom of the jar, placing the meat on the top of them. Take care that the water in the saucepan does not get into the jar when boiling. " The pure essence of meat thus extracted is invaluable for weak stomachs and where considerable nutriment is required in a concentrated form. It is also light, and easy of digestion, compared with more glutinous preparations. A single table-spoonful of the essence can be taken by an invalid, and would afford as much sustenance as a quarter-pint of broth." Chicken Panada. — Take the breast of a cold chicken, and pound it in a mortar to a very fine paste, then put it into a small stewpan, and add to it, gradually, as much boiling-hot broth as will make it of the required consistency. Season with a little salt. Place the stewpan on the fire, stir the contents, but do not let them boil. SIC ( 876 ) SIC ■^