Sunday, June 12, 2011


The Century Cookbook circa 1894

Brown an onion and a turnip with half a pound of lean chipped ham in a sauce pan; stir in one cupful of flour and pour over all three quarts of hot stock(Three quarts of your basic soup stock, or see soup stock (forthcoming)), through a sieve. Have ready the meat of a chicken cut in dices and a cupful of boiled rice.
Season with a tablespoonful of curry powder, salt and pepper.

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