Chicken Broth

Ingredients

• An old fowl
• 3 pints water
• a pinch of salt
• a blade of mace
• 6 or 8 peppercorns
• a very small chopped onion
• a few sprigs sweet herbs

Method

1. 1

   Cut up the fowl and put it, bones as well, in a saucepan with the water, salt, mace, peppercorns, onion and sweet herbs; let it simmer very gently till the meat is very tender, which will take about 3 hours, skimming well during the time.

2. 2

   Strain carefully and set aside to cool.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 129. The excerpt below is the record exactly as published.

Chicken broth may be prepared in the same way. Crack the bones well before putting them into the water. Veal Broth — One and 3^ lbs. veal, 1 doz. sweet almonds, 1 qt. water, a little salt, 1 pt. boil- ing water. Remove all the fat from the veal, and simmer gently in the water till it is reduced to a pint; blanch and pound the almonds till they are a smooth paste, then pour over them the boiling water very slowly, stirring it all the time till it is as smooth as milk; strain both the almond and veal liquors through a fine sieve and mix well together; add the salt, and boil up again. Chicken Broth —An old fowl, 3 pints water, a pinch of salt, a blade of mace, 6 or 8 pepper- corns, a very small chopped onion, a few sprigs sweet herbs

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