Читать книгу The New Galt Cook Book - Various - Страница 112

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Cut up two nice spring chickens, nearly cover with water and put in a small tablespoonful of salt, cover closely, and boil till the flesh falls off the bones, free it from all skin and gristle, pull the meat into small pieces with a fork, then put into a mould, and if there is too much liquid, boil it down till there is just enough to cover the meat. Taste the liquid to see that it is salt enough before it is poured over the meat.