Chicken Broth

Ingredients

• Half a fowl
• 1 blade mace
• 1 quart of water
• a pinch of nutmeg
• an onion
• small bunch savoury herbs
• salt
• pepper
• 6 peppercorns

Method

1. 1

   Skin the fowl and put it into the stew-pot with all the ingredients.

2. 2

   Simmer gently for 2 hours, carefully skimming the broth.

3. 3

   Strain it and put aside till cold; then take off every particle of fat.

4. 4

   Warm up as much as required and season to taste.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 10. The excerpt below is the record exactly as published.

chicken broth, and thicken it with 4 oz. of flour cooked in the butter. Boil it for about ten minutes, stirring constantly ; skim it and pass through a fine sieve. Put it over the fire again, and add a pint of boiling cream and a very small piece of butter. The stock that a fowl has been boiled in is quite sufficiently good for this soup. Crofitons of fried bread should be served with it. Chicken Broth. — Half a fowl, 1 blade mace, 1 quart of water, a pinch of nutmeg, \ an onion, small bunch savoury herbs, salt and pepper, and 6 peppercorns

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