More Recipes for Fifty
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In our eReader you can find the full English version of the book. Read More Recipes for Fifty Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book More Recipes for Fifty
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Wash beans, cut in inch pieces, add to meat. Add onion, tomato, broth, and salt; bring to boil, and cook two hours, or until lamb and beans are tender. If mutton is used, it is well to cook it an hour before adding beans. If canned beans are used, drain four quarts, and add after thickening. Mix flour until smooth with cold broth, add to stew ; boil five minutes, stirring constantly. If too thick, add more broth. Serve with barley or corn biscuit, or with barley dumplings.
MEATS 109 Chicken a l...a King 6 quarts or more cooked i pint green peppers fowl cut in pieces -J cup chopped parsley 4 quarts rich broth I quart celery I cup potato flour 2 teaspoons paprika I cup fat Salt to taste Cook fowl, without cutting, in salted water, until quite tender; remove from liquor, and let get cold. Remove meat carefully from bones, and cut in two-inch pieces; they need not be regular in shape, but should be neatly cut. Put bones back in stock and simmer one or two hours; strain, and remove fat. Cream together fat and flour, add hot broth and seasoning, stirring all the time; boil five minutes.
What to read after More Recipes for Fifty?
You can find similar books in the "Read Also" column, or choose other free books by Frances Lowe Smith to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Wash beans, cut in inch pieces, add to meat. Add onion, tomato, broth, and salt; bring to boil, and cook two hours, or until lamb and beans are tender. If mutton is used, it is well to cook it an hour before adding beans. If canned beans are used, drain four quarts, and add after thickening. Mix flour until smooth with cold broth, add to stew ; boil five minutes, stirring constantly. If too thick, add more broth. Serve with barley or corn biscuit, or with barley dumplings.
MEATS 109 Chicken a l...a King 6 quarts or more cooked i pint green peppers fowl cut in pieces -J cup chopped parsley 4 quarts rich broth I quart celery I cup potato flour 2 teaspoons paprika I cup fat Salt to taste Cook fowl, without cutting, in salted water, until quite tender; remove from liquor, and let get cold. Remove meat carefully from bones, and cut in two-inch pieces; they need not be regular in shape, but should be neatly cut. Put bones back in stock and simmer one or two hours; strain, and remove fat. Cream together fat and flour, add hot broth and seasoning, stirring all the time; boil five minutes.
What to read after More Recipes for Fifty?
You can find similar books in the "Read Also" column, or choose other free books by Frances Lowe Smith to read onlineMoreLess
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