* * * * *
TO MAKE AN OLLO--A SPANISH DISH.
Take two pounds beef, one pound mutton, a chicken, or half a pullet, and
a small piece of pork; put them into a pot with very little water, and
set it on the fire at ten o'clock, to stew gently; you must sprinkle
over it an onion chopped small, some pepper and salt, before you pour in
the water; at half after twelve, put into the pot two or three apples or
pears, peeled and cut in two, tomatos with the skin taken off, cimblins
cut in pieces, a handful of mint chopped, lima beans, snaps, and any
kind of vegetable you like; let them all stew together till three
o'clock; some cellery tops cut small, and added at half after two, will
improve it much.
* * * * *
ROPA VEIJA--SPANISH.
Peel the skin from ripe tomatos, put them in a pan with a spoonful of
melted butter, some pepper and salt, shred cold meat or fowl; put it in,
and fry it sufficiently.
* * * * *
CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH.
Beat ten eggs very light, add to them a quart of rich milk, with a
quarter of a pound of butter melted, and some pepper and salt; stir in
as much flour as will make a thin good batter; take four young chickens,
and after cleaning them nicely, cut off the legs, wings, &c.
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