RECIPES FOR THE SICK
PANADA
Take the white part of the breast and wings, freed from skin, of either roasted or boiled chicken, or the under side of cold, sirloin or roasted beef, or cold roasted leg of mutton, and pound in a mortar with an equal quantity of stale bread. Add either the water in which the chicken has been boiled, or beef tea, until the whole forms a fluid paste, and then boil for 10 minutes, stirring all the time.
Sister Gertrude E. Rowland, Reid, Md.
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