Cook Book of Tested Receipes (Classic Reprint) - Tapa dura

Sinopsis

Excerpt from Cook Book of Tested Receipes

Beef Soup. Four (4) lbs of rib beef, boil four or five hours, take out meat, skim off all grease. Add one half cup each of chopped carrots, potatoes, salt, pepper to taste. Makes three (3) quarts.

Chicken Soup. Take a fat chicken after cleaning, let it lay in fresh water an hour, boil the chicken at least two hours, let cool and skim off the fat and add a little celery cut into bits, cup of rice and bits of chopped parsley. You can use the chicken either for salad or pressed chicken loaf.

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