Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 37

Have some good broth made, chiefly of the knuckle of veal: when cold skim the fat off well, and pass the broth when in a liquid state through the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is preferable to rabbit,) fry it well, with four or five middle-sized onions shred fine; shake a table-spoonful of curry-powder over it, and put it into the broth. Let it simmer three hours, and serve it up with a seasoning of cayenne pepper.