Chicken Broth.
A dish with fowl at the center.
contains meat
Ingredients
US
Metric
- 1/2 of a fowl
- 1 quart of water
- 1/2 teaspoonful of salt
Steps
- Free the fowl from fat and skin, and cut in small pieces, breaking the bones. Wash the meat, and, putting it in a stewpan with the cold water, place it on the fire. When the broth begins to boil, skim it carefully. Draw the stewpan back to a cooler part of the range, where the broth will only bubble for three hours. Add the salt, and strain.
- A tablespoonful of rice, tapioca, or sago may be cooked in this broth, if it be thought best for the patient.
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States