Practical cooking and dinner giving : a treatise containing practical instructions in cooking, in the combination and serving of dishes, and in the fashionable modes of entertaining at breakfast, lunch, and dinner (1877)
Henderson, Mary F. (Mary Foote), 1842-1931 · New York : Harper & Brothers ... · leaf 178
add then the juice of half a lemon. Serve this in the centre of a bed of boiled rice. Veal, lamb, rabbits, or turkey may be cooked in the same way. The addition of half a cocoa-nut, grated, is an improvement. Chickens for Supper {Mrs. Roberts, of Utica). After having boiled a chicken or chickens in… … boiled eggs, next a layer of chopped chicken, then more slices of eggs and layers of chicken until the mold is nearly full ; boil down the water in which the chicken was boiled until there is
Cooking, American
Internet Archive · Smithsonian Libraries · Public domain (published before 1931). Free to use for anything.
