Chicken Panada. — Boil tlie chicken till about
three parts ready, in a quart of water, take oli:
the skin, cut the white meat off when cold, and
put it into a marble mortar ; pound it to a paste
with a little of the water it was boiled in.
Season with a little salt, a grate of nutmeg,
and the least bit of lemon- peel. Boil gently
for a few minutes to the consistency liked;
it should be such as can be di-unk, although
tolerably thick.
Chicken with Sauce. — Prepare the chicken as
in the recipe Chicken with Sippets. Serve it
up with a delicate sauce made by stirring
the yolks of two fresh eggs with a spoonful of
water, and then adding them to the gravy of
the chicken while hot, but which must not be
allowed to boil. C!hicken dressed in this way
forms an agreeable repast for an invalid, and
is very light for the stomach, and easy of
digestion.
Chicken with Sippets. — Take a small chicken
trussed for boiling, and let it soak in a pan of
cold water for half an hour. Put it into a small
stewpan just large enough to hold it; put in
half a pint of cold water, and when it boils
cover the saucepan closely, and let it simmer
very gently for twenty or twenty-five minutes,
according to its size. Dish up the chickens in
a very hot covered dish, put half a dozen sippets
of bread round the bottom, and then strain the
broth from the chicken through a fine lawn
sieve into the dish, taking care to prevent any
fat passing through. Add a little salt✪ Chicken with Sauce, if ap-
proved.
Eel Broth. — Clean half a pound of small eels,
and set them on with three joints of water, some
parsley, one slice of onion, a few pej^percorns ;
let them simmer tiU the eels are broken and
the broth good ; add salt✪ Eel Broth, and strain it off.
The above should make three half-pints of
broth.
Egg Wine. — Beat an Ggg, mix with it a
spoonful of cold water. Set on the fire
a glassful of white wine, half a glassful of
water, sugar, and nutmeg ; when it boils,
pour off a little of it to the egg by degrees, till
the whole be in, stirring it well ; then return
the whole into the saucepan, put it on a gentle
fire, stir it one way for not more than a minute ;
for if it boils, or the egg be stale, it wiU curdle.
Serve with toast. Egg wine may be made as
above without warming the egg, and it is then
lighter on the stomach, though not so pleasant
to the taste.
Eggs. — An egg✪ Egg Wine broken into a cup of tea, or
beaten and mixed with a basin of milk, makes
a breakfast more supporting than tea solely.
An egg divided, and the yolk and white beaten
separately, then mixed with a glassful of wine,
wiU afford two very wholesome di-aughts, and
prove lighter than when taken together.
Gloucester Jelly. — Take rice, sago, pearl
barley, hartshorn shavings, and eringo-root,
each an ounce ; simmer with three pints of
water to one, and strain it. When cold it
will be a jelly; which give, dissolved in wine,
milk, or broth, in change with other nourish-
ment.
Isinglass Jelly. — Put one ounce of isinglass
into a stewpan with a pint of cold water, the
thin rind of a fresh lemon, and four ounces of
✪ Isinglass Jelly
Page 1806 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chicken Panada. — Boil the chicken till about three parts ready, in a quart of water, take oli: the skin, cut the white meat off when cold, and put it into a marble mortar ; pound it to a paste with a little of the water it was boiled in. Season with a little salt, a grate of nutmeg, and the least bit of lemon- peel. Boil gently for a few minutes to the consistency liked; it should be such as can be drunk, although tolerably thick.
Chicken with Sauce. — Prepare the chicken as in the recipe Chicken with Sippets. Serve it up with a delicate sauce made by stirring the yolks of two fresh eggs with a spoonful of water, and then adding them to the gravy of the chicken while hot, but which must not be allowed to boil. C!hicken dressed in this way forms an agreeable repast for an invalid, and is very light for the stomach, and easy of digestion.
Chicken with Sippets. — Take a small chicken trussed for boiling, and let it soak in a pan of cold water for half an hour. Put it into a small stewpan just large enough to hold it; put in half a pint of cold water, and when it boils cover the saucepan closely, and let it simmer very gently for twenty or twenty-five minutes, according to its size. Dish up the chickens in a very hot covered dish, put half a dozen sippets of bread round the bottom, and then strain the broth from the chicken through a fine lawn sieve into the dish, taking care to prevent any fat passing through. Add a little salt, if approved.
Eel Broth. — Clean half a pound of small eels, and set them on with three joints of water, some parsley, one slice of onion, a few peppercorns ; let them simmer tiU the eels are broken and the broth good ; add salt, and strain it off. The above should make three half-pints of broth.
Egg Wine. — Beat an egg, mix with it a spoonful of cold water. Set on the fire a glassful of white wine, half a glassful of water, sugar, and nutmeg ; when it boils, pour off a little of it to the egg by degrees, till the whole be in, stirring it well ; then return the whole into the saucepan, put it on a gentle fire, stir it one way for not more than a minute ; for if it boils, or the egg be stale, it wiU curdle. Serve with toast. Egg wine may be made as above without warming the egg, and it is then lighter on the stomach, though not so pleasant to the taste.
Eggs. — An egg broken into a cup of tea, or beaten and mixed with a basin of milk, makes a breakfast more supporting than tea solely. An egg divided, and the yolk and white beaten separately, then mixed with a glassful of wine, wiU afford two very wholesome draughts, and prove lighter than when taken together.
Gloucester Jelly. — Take rice, sago, pearl barley, hartshorn shavings, and eringo-root, each an ounce ; simmer with three pints of water to one, and strain it. When cold it will be a jelly; which give, dissolved in wine, milk, or broth, in change with other nourishment.
Isinglass Jelly. — Put one ounce of isinglass into a stewpan with a pint of cold water, the thin rind of a fresh lemon, and four ounces of
Records on this page
Chicken with SauceChicken with SippetsEel BrothEgg WineIsinglass Jelly