Chicken Soup
Product Description
This recipe is taken from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Chicken Soup.
2 young fowls, or one full-grown.
1/2 lb. ham.
1 gallon of water.
Cut the fowls into pieces as for fricassee. Put these with the ham into a pot with a quart of water, or enough to cover them fairly. Stew for an hour, if the fowls are tender; if tough, until you can cut easily into the breast. Take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water - boiling hot. Keep the soup stewing slowly while you chop up the white meat you have selected. Rub the yolks of four hard-boiled eggs smooth in a mortar or bowl, moistening to a paste with a few spoonfuls of the soup. Mix with these a handful of fine bread-crumbs and the chopped meat, and make it into small balls. When the soup has boiled, in all, two hours and a half, if the chicken be reduced to shreds, strain out the meat and bones. Season with salt and white pepper, with a bunch and chopped parsley. Drop in the prepared forced meat, and after boiling ten minutes to incorporate the ingredients well, add, a little at a time, a pint of rich milk thickened with flour. Boil up once and serve.
A chicken at least a year old would make better soup than a younger fowl.
Chicken Soup.
2 young fowls, or one full-grown.
1/2 lb. ham.
1 gallon of water.
Cut the fowls into pieces as for fricassee. Put these with the ham into a pot with a quart of water, or enough to cover them fairly. Stew for an hour, if the fowls are tender; if tough, until you can cut easily into the breast. Take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water - boiling hot. Keep the soup stewing slowly while you chop up the white meat you have selected. Rub the yolks of four hard-boiled eggs smooth in a mortar or bowl, moistening to a paste with a few spoonfuls of the soup. Mix with these a handful of fine bread-crumbs and the chopped meat, and make it into small balls. When the soup has boiled, in all, two hours and a half, if the chicken be reduced to shreds, strain out the meat and bones. Season with salt and white pepper, with a bunch and chopped parsley. Drop in the prepared forced meat, and after boiling ten minutes to incorporate the ingredients well, add, a little at a time, a pint of rich milk thickened with flour. Boil up once and serve.
A chicken at least a year old would make better soup than a younger fowl.
