Chicken broth

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 11 days ago
Not a recipe: No

Ingredients (7)

the body and legs of the fowl that the panada was made of, taking off the skin and rump ↝ Frog legs, raw [Finfish and Shellfish Products]
the water it was boiled in ↝ Water, tap [Tap water]
one blade of mace ↝ Spices, mace, ground [Spices and Herbs]
one slice of onion ↝ Onions, raw [Vegetables and Vegetable Products]
ten white peppercorns
a quarter of an ounce of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a teaspoonful of water ↝ Water, tap [Tap water]

Instructions (6)

Put the body and legs of the fowl (skin and rump removed) into the water it was boiled in, with mace, onion, and white peppercorns.
Simmer till the broth be of a pleasant flavour. If not water enough, add a little.
Beat the sweet almonds with a teaspoonful of water until fine.
Boil the almond mixture in the broth.
Strain the broth.
When cold, remove the fat.

Original Text

Chicken broth.

Put the body and legs of the fowl that the panada was made of, taking off the skin and rump, into the 251water it was boiled in, with one blade of mace, one slice of onion, and ten white peppercorns. Simmer till the broth be of a pleasant flavour. If not water enough, add a little. Beat a quarter of an ounce of sweet almonds, with a teaspoonful of water, fine, boil it in the broth, strain, and when cold, remove the fat.

Notes

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