Chicken Soup

Ingredients

• Have a chicken disjointed
• sufficient water to keep it covered
• a flavouring of pepper
• salt
• a sprig of parsley
• some finely-chopped celery
• carrot
• onion
• a little powdered mace
• Make a thickening of cornflour

Method

1. 1

   Place the chicken in a stewpan with sufficient water to keep it covered.

2. 2

   Add pepper, salt, parsley, finely-chopped celery, carrot, and onion.

3. 3

   Make a thickening of cornflour and milk, adding a little powdered mace.

4. 4

   Stir well until the mixture boils, then simmer for half or three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 1. The excerpt below is the record exactly as published.

Chicken Soup Have a chicken disjointed, and place in stewpan with sufficient water to keep it covered ; a flavouring of pepper, salt, a sprig of parsley, some finely- chopped celery, carrot, and onion. Make a thickening of cornflour and milk, not forgetting a little powdered mace

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