Photo: Sorin Gheorghita
Ingredients
- a spoonful of butter
- one o'clock
- three young cimlins cleaned
Directions
1
half-past one o'clock, add three young cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a bit of bacon or pork that has been boiled, and six to- matos, with the skin taken off; when nearly done, thicken with a spoonful of butter, mixed with one of flour. Have rice boiled to eat with it.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive