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Updated: June 18, 2025
Then rasp them upon a Grater, and you shall have them all in a tender spungy Pap. The Queen Mothers Hotchpot of Mutton, is thus made. It is exceeding good of fresh Beef also, for those whose Stomacks can digest it. A good hour before you intend to take it off, put some quartered Turneps to it, or, if you like them, some Carrots.
In due time put in a Capon, or take some broth out to boil it in. But before you put in the Capon, take out some of the Broth, in which boil and stew Turneps first prepared thus. Fry them in scalding butter, till they be tender; then take them out with a holed skimmer, and lay them in a holed dish warmed, set in another whole dish.
Make a good and well-seasoned bouillon with lean Beef, Mutton and Veal, in which boil a Capon. Boil with it either Cabbage, or Turneps, or whole Onions. The first two you put into the broth all over the dish; but the Onions you lay all round about the brim, when you serve it in. It is best to boil by themselves in some of the bouillon in a pot a part, the roots or Onions.
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