Читать книгу The New Galt Cook Book - Various - Страница 111

Table of Contents

A fowl, four pig’s feet or a shank of veal, salt and pepper. Take a fowl, an old one is best; put on with water enough to cover, add salt and pepper; cook until tender, take out the bones and lay the pieces in a mould, take your pig’s feet, which have been cleaned and soaked, boil them to a jelly, strain off and put with the liquor from the chicken, boil it down, skimming well until only enough remains to cover your chicken well. Salt and pepper to taste.