|
|
 Now chicken stock with vegetable pieces and, usually, barley.  Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);To make Chicken Broth. YOU must take an old cock or large fowl, flay it; then pick off all the fat, and break it all to pieces with a rollingpin: put it into two quarts of water, with a good crust of bread, and a blade of mace. Let it boil softly till it is as good as you would have it. If you do it as it should be done, it will take five or six hours doing, pour it off, then put a quart more of boiling water, and cover it close. Let it boil softly till it is good, and strain it off. Season with a very little salt. When you boil a chicken save the liquor, and when the meat is eaten, take the bones, then break them, and put to the liquor you boiled the chicken in, with a blade of mace, and a crust of bread. Let it boil till it is good, and strain it off.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |