Merveille Broth
From Cassell's dictionary of cookery, 1892
Serves 4
Use in cases of bronchitis and catarrh.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 919. The excerpt below is the record exactly as published.
Merveille Broth (Invalid Cookery). — Cut uji a chicken, and put it into a stewpan with the broth fr-om the boiling of a knuckle of veal and a calf's foot. Let the chicken simmer until tender, then take it out, and add to the liquor some salt, from two to three ounces of prepared Iceland moss, a bunch of sweet herbs, a pint of fresh-gathered garden- snails, and ten or twelve crayfish
Cook this with the app: pantry check, scaling, and the assistant.