Chicken Broth

Ingredients

• 1 chicken
• ^ water
• Pepper and salt

Method

1. 1

   Cut the chicken into pieces, season with salt and pepper; put into a jar with water, stand the jar in a saucepan of water, place on the fire and simmer for four or five hours; strain, allow to cool, then remove all fat.

2. 2

   If desired, reheat with herbs for flavor.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 53. The excerpt below is the record exactly as published.

Pepper and salt to taste Tablespoonful of flour. Mode. — Cut away all the flesh from the bones of the fowl, put the bones into a saucepan with the water, herbs, ketchup, pepper and salt, and allow them to simmer for an hour. Slice the onion very finely and put into another saucepan with the butter, allow them to cook slowly until the onion is a nice brown colour ; cut the fowl into small dice-shaped pieces and add with the flour to the onion, then strain the liquor from the bones into this, and allow it to stew gently for half an hour. Serve with mashed potatoes. 286— STEWED GIBLETS AND LEMON SAUCE. 3 sets chicken giblets 3 or 4 cloves 1 onion 1 piece of ginger J lb. gravy beef Pepper and salt 1 cupful of water 1 tablespoonful chopped Small bunch sweet herbs parsley 2 eggs Juice of 2 lemons. Mode. — Cut up the gravy beef and put in a saucepan with the water, the onion (cut up), cloves, pepper and salt, ginger and herbs ; allow them to simmer for an hour ; strain, put the liquor back into the saucepan with the giblets and chopped parsley, and allow them to simmer for an hour and a half ; beat up the eggs well and add to the Chicken and Foivl Mecipcs, juice of the lemons, pour this into the saucepan with the giblets and stir it until it comes to the boil ; it is then ready for the table. Forcemeat balls are a great improve- ment to this. 287— FEIED FOWL AND TOMATO SAUCE. Mode. — Disjoint a nice yoimg chicken, wipe it quite dry with a clean towel, sprinkle it with pepper and salt ; roll each piece in flour, then into the egg and bread- crumbs ; have a pan nearly full of boiling oil, put each piece of chicken in and fry for fifteen minutes. Serve either hot or cold with tomato sauce made from recipe No. 288— CHICKEN FEITTEES AND TOMATOES. Mode. — Cut the flesh from the bones of a cold chicken, mince rather finely ; partly cook the tomatoes and pass through a sieve, mix with the chicken ; season well with pepper and salt : beat up the eggs well and stir in the flour and baking powder until it is thick enough to stick to the spoon ; then mix the chicken and tomatoes with the batter and drop in a tablespoonful into boiling fat and fry a nice golden brown. 1 chicken A little flour Oil 2 eggs Breadcrumbs Pepjjor and salt. 320. Eemains cold chicken 2 tomatoes Salt and pepper 2 eggs 2 tablespoonfuls flour J teaspoonf ul baking powder INVALID COOKERY, 289— GEUEL. 1 tablespoonful patent groats 1 pt. boiling water or milk A little cold water Pinch of salt Mode. — Mix the groats with a little water in a basin to a smooth paste, pour over it the boiling water or milk, stirring all the time ; put it into an enamelled saucepan and boil for ten minutes, keep stirring it well ; sweeten it to taste and serve. Wine may be served in it if the patient is allowed it ; two tablespoonfuls of wine to the pint is sufficient. For colds rum may be served in it, also a piece of butter the size of a walnut. 290— BEEF TEA 1 lb. lean gravy beef 1 qt. water Saltspoonful salt. Mode. — Cut the beef into small pieces about the size of dice, put it into a jar with the water (cold), stand the jar in a saucepan of water, put it on the fire and allow it to simmer for three or four hours. Should the invalid be very low, double quantity of meat can be used to the same amount of water. Be careful to remove every particle of fat and to allow the patient to salt to taste, as in some cases if it is too salt the patient may be delicate about the mouth or throat. 291— QUICKLY MADE BEEF TEA. 1 lb. gravy beef 1 pt. of water. Mode. — Pick out the beef without any fat whatever, pass through a mincing machine, put it in a jar with a pint of cold water, then stand the jar in the saucepan of cold Tv^ater. and place the saucepan on the fire and allow it to boil for one hour; remove the jar and pour it through a fine strainer, ; salt to taste, then it is ready for use. I rnvalid Cookery. 292^BEEF JELLY. 3'-lbs. gravy beef 1 qt. wat^er Sal^ to taste 1 oz. gelatine. Mode.— Cut up the beef into small pieces and put in a jap with the wajter and a little salt, tie it down securjely with brown paper, stand the jar in a moderate oven for four hours, then strain ; dissolve the gelatine and add to the liquor ; in cold weather tliere is no necessity to use the gelatine; stand in a cool place. You will often find "an invalid will prefer the cold jejjy to hot beef tea, and it makes a nice change. 293— CHICKEN BROTH. 1 chicken ^ water

Cook this with the app: pantry check, scaling, and the assistant.