THE HOUSEKEEPER.
Sick-room Cookery — Savoury Custakd. — Take the yolks of two eggs, and the white 01 one, and put m a small basin ; add one gill of beef tea ; take a small cup, which will hold the mixture, and butter it ; take a piece of white letter paper and butter that, and tie it on the cup, have a saucepan with hot water and put it on the fire to boil ; when the water boils, put m the cup ; let it simmer for a £of an hour ; serve hot. Caudle (for the Sick). — Into a pint of fine gruel, not thick, put while it is boiling hot, the yolk of an egg beaten with sugar and mixed with a large spoonful of cold water, a glass of wine and nutmeg, mix by degrees. It is very agreeable .and nourishing. Curried Chicken.— Cut a chicken m pieces ; put the pieces m a stewpan with one onion, m which you insert a clove. Add white broth sufficient to cover the pieces. When the chicken is cooked make a sauce with the broth. Beat two pinches of curry ivith yolks of two eggs and a tablespoonful of cream, and thicken your sauce. Serve on a dish with a border of rice.
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Bibliographic details
Oxford Observer, Volume 1, Issue XI, 26 October 1889, Page 3
Word Count
208THE HOUSEKEEPER. Oxford Observer, Volume 1, Issue XI, 26 October 1889, Page 3
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