Carefully pluck all the feathers from a fowl weighing about
four pounds ; singe off the hairs with a piece of lighted paper,
or a tablespoonful of alcohol poured on a plate and lighted
with a match ; then wipe the fowl with a wet towel, cut off
the head and feet,- and draw it without breaking the intes-
tines. If the fowl is carefully drawn, there will be no neces-
sity to wash it, and thus its flavor will be preserved. Peel
and slice a small onion, and fry it brown in the bottom of
the soup-kettle, with a tablespoonful of butter ; then put the
fowl into the soup-kettle, and turn it about until it is slightly
browned. Next pour over it four quarts of cold water, add
a level tablespoonful of salt, half a saltspoonful of pepper,
a head of celery washed in cold water and then cut in half-
inch dice, and one blade of mace✪ Chicken Soup. Cover the soup-kettle,
and let its contents boil slowly until the chicken is tender.
Meantime scald the head and feet of the fowl, scrape the
skin oif them, and cut off the beak and toes ; cut the neck
into half-inch pieces ; clean the gizzard and heart, and re-
move the gall from the side of the liver, and chop them in
small bits ; when all these parts of the fowl are prepared,
put them into a frying-pan containing a tablespoonful of
smoking hot butter, and fry them brown, then put them
into the soup-kettle ; pour a cupful of hot water into the
pan in which they were fried, stir it well about, and then
pour it into the soup. When the fowl is tender, take it out
of the soup, and use it as directed in the recipe for chicken
salad or for chicken croquettes; set the soup-kettle where
the rest of its contents will cook slowly until wanted for the
table, taking care to keep it closely covered to prevent
evaporation. When ready to use the soup, add to it two
tablespoonfuls of any good table sauce, and serve it without
straining it, after removing the head and feet.
SOl/PS {potage).
177
pur]6e sieve.
The sieve shown in the accompanying cut is made of
perforated tin, or very strong wire netting, set in a stout
wooden frame, nearly in the centre. An ordinary flour-
sieve is not strong enough to permit the hard rubbing that
is required to force a puree or pulp through the sieve. A
Puree Sieue and Masher.
very fine colander will serve for the purpose of making ordi-
nary/«r^Vf/ especially the kind made with solid sides and
a bottom of perforated tin.
CHICKEN Aim RICE SOUP, OB POTAGE A LA BEINE.
To three quarts of clear chicken broth, add half a cup-
ful of rice, and boil it until the rice can be rubbed through
a sieve with a potato-masher; then return the broth and
rice to the saucepan, add enough hot milk to make them
the consistency of cream, season them palatably with salt,
178 PRACTICAL AMERICAN COOKERY.
pepper, and nutmeg, and as soon as the soup is hot serve it,
as it grows too thick by standing.
CREAM OF ASPARAGUS. ✪ Chicken and Rice Soup
Page 102 · 4 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carefully pluck all the feathers from a fowl weighing about four pounds ; singe off the hairs with a piece of lighted paper, or a tablespoonful of alcohol poured on a plate and lighted with a match ; then wipe the fowl with a wet towel, cut off the head and feet,- and draw it without breaking the intestines. If the fowl is carefully drawn, there will be no necessity to wash it, and thus its flavor will be preserved. Peel and slice a small onion, and fry it brown in the bottom of the soup-kettle, with a tablespoonful of butter ; then put the fowl into the soup-kettle, and turn it about until it is slightly browned. Next pour over it four quarts of cold water, add a level tablespoonful of salt, half a saltspoonful of pepper, a head of celery washed in cold water and then cut in halfinch dice, and one blade of mace. Cover the soup-kettle, and let its contents boil slowly until the chicken is tender. Meantime scald the head and feet of the fowl, scrape the skin off them, and cut off the beak and toes ; cut the neck into half-inch pieces ; clean the gizzard and heart, and remove the gall from the side of the liver, and chop them in small bits ; when all these parts of the fowl are prepared, put them into a frying-pan containing a tablespoonful of smoking hot butter, and fry them brown, then put them into the soup-kettle ; pour a cupful of hot water into the pan in which they were fried, stir it well about, and then pour it into the soup. When the fowl is tender, take it out of the soup, and use it as directed in the recipe for chicken salad or for chicken croquettes; set the soup-kettle where the rest of its contents will cook slowly until wanted for the table, taking care to keep it closely covered to prevent evaporation. When ready to use the soup, add to it two tablespoonfuls of any good table sauce, and serve it without straining it, after removing the head and feet.
SOUPS (potage).
puree sieve. The sieve shown in the accompanying cut is made of perforated tin, or very strong wire netting, set in a stout wooden frame, nearly in the centre. An ordinary floursieve is not strong enough to permit the hard rubbing that is required to force a puree or pulp through the sieve. A
Puree Sieue and Masher.
very fine colander will serve for the purpose of making ordinary puree especially the kind made with solid sides and a bottom of perforated tin.
CHICKEN Aim RICE SOUP, OB POTAGE A LA BEINE.
To three quarts of clear chicken broth, add half a cupful of rice, and boil it until the rice can be rubbed through a sieve with a potato-masher; then return the broth and rice to the saucepan, add enough hot milk to make them the consistency of cream, season them palatably with salt,
pepper, and nutmeg, and as soon as the soup is hot serve it, as it grows too thick by standing.
CREAM OF ASPARAGUS.
Records on this page
Cream of AsparagusOnion SoupChicken SoupChicken and Rice Soup