Jellied Chicken.--Take two fine young chickens and boll them until tender. Take them from the broth, and when this is cold skim in off all the oil which ha...
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https://www.riss.kr/link?id=O128074026
1899년
eng
학술저널
PHP / Magazines / Recipe
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다운로드다국어 초록 (Multilingual Abstract)
Jellied Chicken.--Take two fine young chickens and boll them until tender. Take them from the broth, and when this is cold skim in off all the oil which ha...
Jellied Chicken.--Take two fine young chickens and boll them until tender. Take them from the broth, and when this is cold skim in off all the oil which has settled on the top. Remove the fat, skin and bones from the chickens. Take half a box of gelatine and dissolve it in the broth; season it...