Chicken panada

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Boil chicken until about three parts ready in a quart of water.
  2. Take off the skin.
  3. Cut the white meat off when cold, and put into a marble mortar.
  4. Pound the white meat to a paste with a little of the water it was boiled in.
  5. Season with a little salt, a grate of nutmeg, and the least bit of lemonpeel.
  6. Boil gently for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick.
Original Text
Chicken panada. Boil it till about three parts ready in a quart of water, take off the skin, cut the white meat off when cold, and put 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 lemonpeel. Boil gently for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick. This conveys great nourishment in small compass.
Notes
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