Cookbook:Chicken Soup - 1881

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Note: Please do not tag or adjust the text of this recipe. It is an old text which was, perhaps, instructive enough for cooks of the 1880's. You are welcome to derive your own recipes from this text, but please create a new page for that purpose.

According to the 1881 Household Cyclopedia, chicken broth can be made in the following way:

Select a tender chicken, and after cleaning it, cut it into quarters and place it into a soup kettle with 3 quarts of water, 2 tablespoons of rice, or pearl barley, and salt to taste. Let it boil slowly. Remove the scum (dissolved chicken fat) that rises to the surface. When the chicken is thoroughly done, remove it and place it on a dish, garnish with double parsley, and eat with drawn butter. Serve the broth in a deep-covered china bowl or tureen, and send to table hot.