Chicken Soup (Brown)

Ingredients

• 1 or 2 fowls
• a bunch of herbs
• 1 carrot
• 1 onion
• 2 oz. lean ham
• 2 oz. butter
• pepper
• salt
• 2 quarts good stock
• a little roux
• a few allspice
• a little grated nutmeg
• a little mace

Method

1. 1

   Cut up carrot and onion, fry in butter until light brown.

2. 2

   Add ham and fowls cut small, breaking bones.

3. 3

   Add stock and boil until fowl is cooked to rags.

4. 4

   Thicken with roux, add allspice, mace, nutmeg, color with soy, and season to taste.

5. 5

   Serve with plain boiled rice.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 6. The excerpt below is the record exactly as published.

Chicken Soup (Brown) — 1 or 2 fowls, a bunch of herbs, 1 carrot, 1 onion, 2 oz. lean ham, 2 oz. butter, pepper and salt, 2 quarts good stock, and a little roux, a few allspice, a little grated nut- meg and mace. Cut up the carrot and onion, and fry in 2 oz. of good butter, a nice light brown; add the ham and fowls cut up small, taking care to break up the bones with a chopper, add the stock, and boil until the fowl is cooked to rags; thicken with a little roux, add the allspice and mace and a little grated nutmeg

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