Chicken Soup

Ingredients

• one tahlespoonfid of salt
• one saltspoonful of pepper
• one small onion
• two tahlespoonfuls of rice
• A few spoonfuls of cream

Method

1. 1

   Simmer the chicken with salt, pepper, and sliced onion until tender.

2. 2

   Remove the meat, return bones to simmer until clean.

3. 3

   Soak rice for half an hour, strain broth, remove fat, boil broth again, add rice and meat pieces, simmer until rice is tender.

4. 4

   Add seasoning to taste and serve with toasted crackers.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.

one tahlespoonfid of salt^ one saltspoonful of pepper^ one small onion ^ sliced. Simmer until the chicken is tender. Remove the best part of the meat, and put the bones and gristle back and simmer until the bones are clean. Wash and soak two tahlespoonfuls of rice half an hour. Strain the broth. Remove the fat. Put the broth on to boil again, and add to it the rice, and the nicest portions of meat cut into small pieces. Simmer until the rice is tender. Add seasoning to taste, and serve at once. A*few spoonfuls of cream may be added if desired. Serve with toasted crackers. Turkey Soup. Take the bones and scraps left from roast turkey or chicken, or any kind of game. Scrape the meat from the bones, and la}^ aside any nice pieces, no matter how small. Remove all the stuffing, and keep that by itself. Break the bones, and pack them closely in a kettle. Cover with cold water. Add one small onion^ sliced, one teaspoonful of salf^ and a little pepper. Simmer two or three hours, or until the bones are clean. Strain, and remove the fat. Put the liquor on to boil again, and add for every quart of liquor, one cup of cold meat^ cut into small pieces, and half a cup of the stitffing. Or omit the stuffing and thicken the soup with flour. Simmer till the meat is tender, and serve at once. If there be a much larger proportion of meat and stuffing left, use it in making scalloped turke}^ or croquettes. This is much better than to boil meat, bones, and stuffing together. In that case the stuffing absorbs the oil, and gives a very strong, disagreeable flavor to the soup. The Boston Cook Book. 143 White Soup Stock. White soup stock is made from veal or chicken, sea- soned with onion, celer}^ salt, and white pepper, avoiding anything which will give it color. White soups are thick- ened with rice, cornstarch,- flour, eggs, or the white meat of chicken chopped fine, and are made still richer by milk or cream. Wipe and cut the veal into small pieces. Put it into the kettle with the cold water. Heat slowly and skim, because we do not wish the soup colored. Add the salt, peppercorns, onions, and celery. Simmer five hours, strain, and when cool remove the fat. There should be about three pints of stock. When ready to use it, put the stock on to boil, and the milk into the double boiler. Thicken the stock with one tablespoonful of butter and one heaping tablespoonful of cornstarch, cooked together. Add the boiling milk, the salt, and pepper. Beat two eggs until light, put them in the tureen, and strain the boiling soup over them. Many people prefer to use the yolks of the eggs only. This makes a ^^ellow soup. Others vary it by boiling the eggs hard and rubbing the yolks through a gravy strainer after the soup is in the tureen. This veal stock may be clarified with the white of an egg, if you wish it transparent. But it is better with the milk or cream, and should be highly seasoned, and re- duced one half by boiling, as when made from veal alone it is insipid. Serve with croutons. White Soup (from Veal). 4 pounds knuckle of veal. 3 quarts cold water. 1 even tablespoonful salt. 1 pint milk. 1 tablespoonful butter. 1 heaping tablespoonful flour. 1 teaspoonful salt. 1 saltspoonful celery salt. % saltspoonful white pepper. 6 peppercorns. 2 small, onions. 2 stalks celery. 144 The Boston Cook Book. White Soup (from Chicken). 3 or 4 pounds fowl. 3 quarts cold water. 1 tablespoonful salt. 6 peppercorns. 1 tablespoonful chopped onion. 2 tablespoonf uls chopped celery. 1 pint cream. 1 tablespoonful butter. 1 tablespoonful cornstarch. 1 ieaspoonf ul salt. 1 saltspoonful white pepper. 2 eggs. Singe, clean, and wipe the fowl. Cut off the legs and wings, and disjoint the body. Put it on to boil in cold water. Let it come to a boil quickly^ because we wish to use the meat as well as the water, and skim thoroughly. The meat may be removed when tender, and the bones put on to boil again. (Use the meat for croquettes or other made dishes.) Add the salt and vegetables. Simmer until reduced one half. Strain, and when cool remove the fat. For one quart of stock allow one pint of cream or milk. If cream, use a little less flour for thickening. Boil the stock ; add the butter and flour, cooked together, and the seasoning. Strain it over the eggs, stirring as 3^ou pour, or the eggs will curdle. By substituting, for the eggs in this white soup, the white meat of the chicken, chopped fine and rubbed to a powder, we have Potage a la Reine^ which many think too elaborate for any but a professional cook to undertake. The breast of a roast chicken may be used. Add it to the boiling stock, then thicken it with the flour and butter. Add the cream, and if not perfectly smooth, strain into the tureen. It should be quite thick like cream. Whole rice is sometimes served with clear chicken soup

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