Panada (Another Mode)

Ingredients

• Take of pearl barley or rice two ounces
• half a pound of veal or mutton cut in small pieces
• half a pint of water
• a handful of bread crumbs
• the yolk of one or two eggs
• seasoning to taste

Method

1. 1

   Wash barley or rice, simmer with veal or mutton and water for two hours.

2. 2

   Pound and sieve, add cream to desired thickness, and serve hot or cold.

3. 3

   Optionally, add bread crumbs and egg yolks, poach in dessertspoonfuls.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 106. The excerpt below is the record exactly as published.

Panada. (Another Mode.) Take of pearl barley or rice two ounces, wash and put it in a saucepan with half a pound of veal or mutton cut in small pieces, and half a pint of water. Simmer it all very gently for two hours, or set it in the oven all night. Then pound it in a mortar and rub it through a fine sieve. Add a little cream to make it as thin as desired, with seasoning to taste, and serve it hot or cold; or to the meat and barley pounded add a handful of bread crumbs and the yolk of one or two eggs

Cook this with the app: pantry check, scaling, and the assistant.