Skip to content

Andrew Thomson

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. White of two chickens well minced, one wineglass of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a buttered mould;
  2. steam for one hour.
  3. CHICKEN MOULD.
  4. (Served Cold.) MADAME J.
  5. T.
  6. Put over one large chicken in a pint and a half of cold water, with a medium sized onion, three stalks of celery, and a small bunch parsley.
  7. Let simmer gently (not boil), for two hours.
  8. Then remove chicken, pick the meat from the bones, and cut into pieces about an inch long.
  9. Put the bones back into the broth and let this boil down to three quarters of a pint.
  10. Add gradually two cups cream in which a tablespoonful of flour has been dissolved.
  11. When the flour has thickened remove from fire and add two well beaten eggs and a very little nutmeg.
  12. Garnish a mould with slices of hard boiled egg and sprigs of parsley.
  13. Pour in chicken mixture.
  14. Allow to set and serve on lettuce leaves.
  15. This will serve eight people.
  16. CURRY.
  17. (Excellent.) MRS.
  18. W.
  19. COOK.
  20. Take several small onions, chop them up very fine, put them into a pan with a piece of butter, stew them over the fire until the onions are quite dissolved and turned to a light brown.
  21. Cut meat into small pieces and rub the curry powder well into the raw meat.
  22. Put it into a stew pan with onion and an apple minced fine and a teaspoonful of cream, and let it all simmer for two or three hours.
  23. It must not boil.