Dainty dishes : receipts / collected by Lady Harriet St. Clair.
- St. Clair, Harriet Elizabeth, Lady, 1831-1867
- Date:
- [between 1890 and 1899?]
Licence: Public Domain Mark
Credit: Dainty dishes : receipts / collected by Lady Harriet St. Clair. Source: Wellcome Collection.
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![SOUPS. 11. Friar’s Chicken, clear. Take two or three chickens cut in quarters, as for a fricassee, and a small piece of lean beef; put them in four quarts of boiling water; when nearly done enough, which will be in about two hours, add some finely-minced parsley. Do not leave it on the fire more than ten minutes after this; the minute before serving stir in quickly two eggs previously well beaten together. Atten- tion should be paid to skimming, and it is more delicate it the skins of the chickens are removed. Chickens ... 3 Lean beef ... 2 lbs. ••• 4 quarts. Minced parsley . . Quant, svjj'. ESgs . . 2 To be boiled 2-]- hours; seasoned to taste. 12. Knuckle of Veal and Kice Soup. To a knuckle of veal well scalded add three quarts of veal stock, three ounces of rice, a blade of mace, and a sprig of thyme; when it has boiled two hours and a half put into it one onion and two heads of celery cut fine; let it boil half an hour longer; season with salt, take out the huge bones, and serve. A fowl and rice may be done in the same way, but will not take so lon°\ 13. Potato Soup. Gi ate off the skin of as many potatoes as will make the quantity of soup required, and which 'will partly depend upon their size, they should be of a mealy kind; wash](https://iiif.wellcomecollection.org/image/b28048660_0036.jp2/full/800%2C/0/default.jpg)
