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CULINARY ARTICLES AND RECIPES
1913 - The Oriental Cook Book
Plain Broth of Meat Chicken or Other Fowls
DDV CULINARY
Plain Broth of Meat Chicken or Other Fowls
Ingredients:
Stock ............................................ for 6 plates.
Parsley ............................................... 1 bunch. Lemon ........................................................1. Salt and pepper, to taste.
Method:
Serve rich, hot broth, seasoned to taste with salt and pepper with lemon,
after boiling with one heavy bunch of parsley hung in the vessel. |