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Chicken Coxsomme

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 1 ingredients
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Chicken Coxsomme

Ingredients

Directions

  1. Boil a well scalded and cleaned fowl. Add to the liquor, a blade of mace, or celery, and a small onion if desired. Boil until the meat separates from the bones. Strain, salt, and place to cool. Remove fat. Serve hot or as jelly. — Mrs. Wm. F. Dermont, Williams, Ariz.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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