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Updated: May 29, 2025
Cut it up as for fricassee and see that every piece is wiped dry. Have ready heated in a spider some goose-fat or other poultry drippings. Season each piece of chicken with salt and ground ginger, or pepper. Fry in the spider, turning often, and browning evenly. You may cut up some parsley and add while frying. If the chicken is quite large, it is better to steam it before frying.
Mix all well together, and pour into an iron pan that has the bottom well covered with goose-fat; stick a few pieces of cut apple or pear in the top of the pudding. Pour a cup of cold water over all; place in the oven to bake. Bake slowly for five or six hours. If the water cooks out before it is ready to brown, add more. Bake brown, top and bottom.
Have ready a long baking-pan well greased with either butter or goose-fat; fold the strudel into the shape of a pretzel. Butter or grease top also and bake a light brown; baste often while baking. Eat warm. Prepare the dough as for Apple Strudel No. 2.
Then the tow swab was lightly touched with sweet, unsalted goose-fat, that it might spread a rust-preventing film over the interior surface. She burnished the silver and brass ornaments, and rubbed the polished stock until it shone.
Then break two eggs, shells and all, into a deep bowl, beat them up with one cup of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while. Then remove from the fire and pour through a jelly-bag as you would jelly. Pour into jelly-glasses or one large mould. Set on ice. Fry a large goose liver in goose-fat.
Prepare as above and garnish with chestnuts which have been prepared thus: Scald until perfectly white, heat some goose-fat, add nuts, a little sugar and glaze a light brown. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms. Cover closely and stew a few minutes. Add lemon juice to sauce.
But, as his malady gave him a great appetite, there were also many comestibles and many wines, pickle, meats and fishes preserved in honey, with little pots of Commagene, or melted goose-fat covered with snow and chopped straw. There was a considerable supply of it; the more they opened the baskets the more they found, and laughter arose like conflicting waves.
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