Chicken Soup iii la Maryland. — Remove the breast from a
young chicken weighing 27^ pounds ; put the remaining chicken
with 27, quarts cold water in a saucepan ; add Ys tablespoonf ul
salt ; set the saucepan over the fire ; as soon as it boils add 1 leek,
2 onions, and a bouquet; cook until the chicken is done; then
strain the broth through a sieve. In the meantime cut the breast
of the chicken into small pieces; place it in a saucepan with 1
ounce of butter, 2 tablespoonfuls fine-chopped onion, the same of
green pepper, and a little curry ; cook 10 minutes ; then add the
chicken broth, boil 20 minutes ; add 8 sliced okras, 7s cup of fresh
corn, 7s cupful fresh Lima beans ; season with 7s teaspoonf ul pepper,
and if necessary add more salt ; cook 40 minutes.
Chicken Soup & I'ltalienne. — Out the meat from the breast
of a young chicken into small pieces ; place the remaining chicken
in a soup kettle over the fire ; cover with cold water ; add 7$ table-
SOUPS, Bi€. Q7
spoonful salt ; as soon as it boils add a bouquet, 1 carrot, 1 onion,
and 1 leek ; boil until the chicken is tender ; then strain the broth
through a fine sieve ; melt in a saucepan 2 ounces butter, add the
fine-K^ut breast of chicken, Y, cupful fine-chopped onion, the same
of fine-chopped green pepper, mushrooms, and ham ; cook 10 min-
utes; then add 1 cupful tomatoes and 2 quarts of the chicken
broth ; season with Vt teaspoonf ul salt, the same of pepper ; coyer
aud cook 30 minutes ; taste, and if necessary add more salt ; add 1
cupful boiled spaghetti, cut into small pieces, and serve with grated
Parmesan cheese.
Pigeon Sonp for the Sick. — Old pigeons are best for this
soup. Clean and wash 2 old pigeons ; place them in a saucepan
with 3 pints of cold water and a little salt over a medium hot fire ;
cover the saucepan, and let it boil slowly until tender, which will
take from 1 to 2 hours ; half an hour before serving strain the
soup ; return it to saucepan ; add 1 tablespoonf ul of farina, or 1
tablespoonf ul parboiled rice ; let this boil till done ; season to taste,
then serve.
Pigeon Sonp with Dumplings.— Clean 3 pigeons and place
them in a saucepan with 2 quarts of water ; as soon as they boil
add some salt, 1 onion, 1 leek, and a bouquet ; cover the saucepan,
and let the pigeons boil until done, which will take about 1 hour
if they are young, and if not, from 2 to 3 hours. In the meantime
melt y, tablespoonf ul butter, add Yg tablespoonful flour, stir for few
minutes over the fire ; when the pigeons are done take them out ;
add the flour to the soup, letting it boil for a few minutes ; place in
a tureen some small farina dumplings, boiled in salted water ; add
also some fine-chopped parsley ; strain the soup, and pour it over
the dumplings in the tureen. The pigeons are cut in half and
served with egg sauce or melted butter.
Soup with Chicken-forcemeat Dumplings.— Clean and
wash a medium-size chicken ; cut the meat from the breast and
chop it fine ; place the remainder of the chicken in a soup kettle with
28 SOUPS, Btc. ✪ Chicken Soup iii la Maryland
Page 20 · 4 recipe records on this page
Presented as published in 1914. 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
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Chicken Soup iii la Maryland. — Remove the breast from a
young chicken weighing 27^ pounds ; put the remaining chicken
with 27, quarts cold water in a saucepan ; add Ys tablespoonf ul
salt ; set the saucepan over the fire ; as soon as it boils add 1 leek,
2 onions, and a bouquet; cook until the chicken is done; then
strain the broth through a sieve. In the meantime cut the breast
of the chicken into small pieces; place it in a saucepan with 1
ounce of butter, 2 tablespoonfuls fine-chopped onion, the same of
green pepper, and a little curry ; cook 10 minutes ; then add the
chicken broth, boil 20 minutes ; add 8 sliced okras, 7s cup of fresh
corn, 7s cupful fresh Lima beans ; season with 7s teaspoonf ul pepper,
and if necessary add more salt ; cook 40 minutes.
Chicken Soup & I'ltalienne. — Out the meat from the breast
of a young chicken into small pieces ; place the remaining chicken
in a soup kettle over the fire ; cover with cold water ; add 7$ table-
SOUPS, Bi€. Q7
spoonful salt ; as soon as it boils add a bouquet, 1 carrot, 1 onion,
and 1 leek ; boil until the chicken is tender ; then strain the broth
through a fine sieve ; melt in a saucepan 2 ounces butter, add the
fine-K^ut breast of chicken, Y, cupful fine-chopped onion, the same
of fine-chopped green pepper, mushrooms, and ham ; cook 10 min-
utes; then add 1 cupful tomatoes and 2 quarts of the chicken
broth ; season with Vt teaspoonf ul salt, the same of pepper ; coyer
aud cook 30 minutes ; taste, and if necessary add more salt ; add 1
cupful boiled spaghetti, cut into small pieces, and serve with grated
Parmesan cheese.
Pigeon Sonp for the Sick. — Old pigeons are best for this
soup. Clean and wash 2 old pigeons ; place them in a saucepan
with 3 pints of cold water and a little salt over a medium hot fire ;
cover the saucepan, and let it boil slowly until tender, which will
take from 1 to 2 hours ; half an hour before serving strain the
soup ; return it to saucepan ; add 1 tablespoonf ul of farina, or 1
tablespoonf ul parboiled rice ; let this boil till done ; season to taste,
then serve.
Pigeon Sonp with Dumplings.— Clean 3 pigeons and place
them in a saucepan with 2 quarts of water ; as soon as they boil
add some salt, 1 onion, 1 leek, and a bouquet ; cover the saucepan,
and let the pigeons boil until done, which will take about 1 hour
if they are young, and if not, from 2 to 3 hours. In the meantime
melt y, tablespoonf ul butter, add Yg tablespoonful flour, stir for few
minutes over the fire ; when the pigeons are done take them out ;
add the flour to the soup, letting it boil for a few minutes ; place in
a tureen some small farina dumplings, boiled in salted water ; add
also some fine-chopped parsley ; strain the soup, and pour it over
the dumplings in the tureen. The pigeons are cut in half and
served with egg sauce or melted butter.
Soup with Chicken-forcemeat Dumplings.— Clean and
wash a medium-size chicken ; cut the meat from the breast and
chop it fine ; place the remainder of the chicken in a soup kettle with
28 SOUPS, Btc.