C" |UT up a chicken, put to it three pints of water, a tablespoonfnl of 1 salt, half a teacupful of pearl barley✪ Chicken Broth (or rice if preferred) ; cover it close, and let it simmer for an hour, skim it clear, and add pepper to your taste. The chicken may be placed on a dish with pieces of butter over it, and a dust of pepper. * m m ft # & & & m m u « I3j ^ si, & m ± — n m m &j m i»n m cflj m Pnig tk. ma - « II ffi, & & fk Wt U & H M 1§ P, Si 3t, $ rQxZ ffl — m m s® it to iA0'it a jz to IE i*Jo# £ S ffi Ik tioiic^ 2$ 'PI* o /> CURRY SOUP. (^UT the meat from an ox cheek, and soak it for two hours; then put it J in- a stewpan with four onions cut in slices, add three quarts of water, stew it slowly, and remove the scum frequently. Then strain it, add to it half a pound of soaked rice, a teaspoonful of curry powder, pepper and salt✪ Curry Soup, and stew again for four hours. 1C A PI o a a ® 7ic0s »,«0aE « m m m jK 4\S - IS * *& HM» ffl.ftoM #o4- ft m x a # a k ».m i ; £ m ® m £ n ftft it.iH #,F1 it 'IS * sj a,* ki 'KJJkM i^S iioSI a + tk w. - ft tt‘ » ffl B jfi JR *¥• ft - ti,£f s a. BOILED FISH. WASH the fish thoroughly clean in cold water. When the water is warm, put the fish on a strainer or plate (there should be sufficient water just to cover the fish). Put in enough of salt to make the water taste salt. Put the lid on the saucepan, and move it to the side of the fire to simmer gently for twenty minutes to three-quarters of an hour (according to the size of the fish). Skim it occasionally. When the skin of the fish is cracking it is sufficiently boiled. Take the fish carefully out of the saucepan and place it on a hot dish and pour the sauce into a sauce- boat or round the fish. The melted butter sauce is made as follows : — Put one ounce of butter into a stewpan and put it on the fire. When melted, stir in half an ounce of flour. Mix smoothly with a wooden spoon. Pour in a gill (quarter of a pint) and a half of cold water, and stir the sauce smoothly until it boils and thickens. ft IS £ yft $ 2l PPi.fi ftj.iij ft tL0^0ft #. ffi it 4=- ii- -far, W M M ffl 1 »,s m m m pt m m m * * m th** m & w * r & is& w 41 1?.® $8 ® i§ H ft fs,H & & * it, * z. * a,m -t & #,z m i® 7 H.if % ® s m ‘X & tfl,# ffl w,*. S S « th»o« 2 m « € « ffl Sioi® S Z lc * ri Ko^, M Iff. * ft ai ffi jg,» nira* 2 « fl ftoX i& 3* w itt ffl m an m,n nv is uft ® a* 41 - U — fi £ * ®,ifn ft $ — 17 — TO FRY FISH. CLEANSE them thoroughly, dry them on a folded cloth, dredge flour lightly over them, brush them with a well beaten egg, then dip them in fine bread crumbs. Have ready enough melted lard to entirely cover the fish. Place the frying pan over a clear fire. Let the lard reach boiling point, and then immerse the fish in it. You may try whether the fat is hot enough by letting a drop of cold water fall into it. If the hot fat spits, it is ready for use. Then fry, turning the fish (when one side is browned) to the other. When it is done lay it on a cloth, or on white blotting paper, to drain off all the fat ; or put it on a reversed sieve for a little while. Serve it extremely dry on a white cloth. e m n m m » ifj M ft & St 9t # ±,« m $ « m m m m m m & #.#.* » f£ 12 ±,0 £ofl Id itt in a* = if: £ m m a- m a n *0# & b#.- m ffl m ^ T fa %. W. %■ M ® % m % m m a m ss m & zmm Rmn - * BATTER FOR FRYING FISH. ✪ Boiled Fish

AI-modernized reading of the original text

C" CUT up a chicken, put to it three pints of water, a tablespoonful of 1 salt, half a teacupful of pearl barley (or rice if preferred) ; cover it close, and let it simmer for an hour, skim it clear, and add pepper to your taste. The chicken may be placed on a dish with pieces of butter over it, and a dust of pepper. * m m ft # & & & m m u « I3j ^ si, & m ± — n m m &j m i»n m cflj m Pnig tk. ma - « II ffi, & & fk Wt U & H M 1§ P, Si 3t, $ rQxZ ffl — m m s® it to iA0'it a jz to IE i*Jo# £ S ffi Ik tioiic^ 2$ 'PI* o /> CURRY SOUP. (^UT the meat from an ox cheek, and soak it for two hours; then put it J in- a stewpan with four onions cut in slices, add three quarts of water, stew it slowly, and remove the scum frequently. Then strain it, add to it half a pound of soaked rice, a teaspoonful of curry powder, pepper and salt, and stew again for four hours. A PI o a a ® 7ic0s »,«0aE « m m m jK 4\S - IS * *& HM» ffl.ftoM #o4- ft m x a # a k ».m i ; £ m ® m £ n ftft it.iH #,F1 it 'IS * sj a,* ki 'KJJkM i^S iioSI a + tk w. - ft tt‘ » ffl B jfi JR *¥• ft - ti,£f s a. BOILED FISH. WASH the fish thoroughly clean in cold water. When the water is warm, put the fish on a strainer or plate (there should be sufficient water just to cover the fish). Put in enough of salt to make the water taste salt. Put the lid on the saucepan, and move it to the side of the fire to simmer gently for twenty minutes to three-quarters of an hour (according to the size of the fish). Skim it occasionally. When the skin of the fish is cracking it is sufficiently boiled. Take the fish carefully out of the saucepan and place it on a hot dish and pour the sauce into a sauceboat or round the fish. The melted butter sauce is made as follows : — Put one ounce of butter into a stewpan and put it on the fire. When melted, stir in half an ounce of flour. Mix smoothly with a wooden spoon. Pour in a gill (quarter of a pint) and a half of cold water, and stir the sauce smoothly until it boils and thickens. ft IS £ yft $ 2l PPi.fi ftj.iij ft tL0^0ft #. ffi it 4=- ii- -far, W M M ffl 1 »,s m m m pt m m m * * m th** m & w * r & is& w 41 1?.® $8 ® i§ H ft fs,H & & * it, * z. * a,m -t & #,z m i® 7 H.if % ® s m ‘X & tfl,# ffl w,*. S S « th»o« 2 m « € « ffl Sioi® S Z lc * ri Ko^, M Iff. * ft ai ffi jg,» nira* 2 « fl ftoX i& 3* w itt ffl m an m,n nv is uft ® a* 41 - U — fi £ * ®,ifn ft $ — 17 — TO FRY FISH. CLEANSE them thoroughly, dry them on a folded cloth, dredge flour lightly over them, brush them with a well beaten egg, then dip them in fine bread crumbs. Have ready enough melted lard to entirely cover the fish. Place the frying pan over a clear fire. Let the lard reach boiling point, and then immerse the fish in it. You may try whether the fat is hot enough by letting a drop of cold water fall into it. If the hot fat spits, it is ready for use. Then fry, turning the fish (when one side is browned) to the other. When it is done lay it on a cloth, or on white blotting paper, to drain off all the fat ; or put it on a reversed sieve for a little while. Serve it extremely dry on a white cloth. e m n m m » ifj M ft & St 9t # ±,« m $ « m m m m m m & #.#.* » f£ 12 ±,0 £ofl Id itt in a* = if: £ m m a- m a n *0# & b#.- m ffl m ^ T fa %. W. %■ M ® % m % m m a m ss m & zmm Rmn - * BATTER FOR FRYING FISH.

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The English-Chinese cookery book