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Personal Chef Recipes - by Mrs Beeton
II. (Economical.)
| Ingredients: | Any remains of roast chickens
1/2 teacupful of rice
salt and pepper to taste
1 quart of stock No. 106.
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| Method: | Take all the white meat and pound it with the rice, which has
been slightly cooked, but not much. When it is all well pounded, dilute
with the stock, and pass through a sieve. This soup should neither be
too clear nor too thick.
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| Time: | 1 hour. |
| Notes: | If stock is not at hand, put the chicken-bones in water, with
an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt,
and stew for 3 hours.
185. |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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