396. CEYLON MOSS GELATINOUS CHICKEN BROTH

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
the lungs
four ounces of prepared Ceylon moss
three pints of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Cut a fowl into four parts, take out the lungs, and wash it thoroughly.
Place it in a stewpan with four ounces of prepared Ceylon moss, adding three pints of water and a little salt.
Having boiled the broth for three-quarters of an hour by the side of a stove-fire, pass it through a napkin, and serve it in a caudle-cup to the invalid.

Original Text

396. CEYLON MOSS GELATINOUS CHICKEN BROTH.
Cut a fowl into four parts, take out the lungs, and wash it thoroughly, place it in a stewpan with four ounces of prepared Ceylon moss, adding three pints of water and a little salt; having boiled the broth for three-quarters of an hour by the side of a stove-fire, pass it through a napkin, and serve it in a caudle-cup to the invalid.

Notes

—