Chicken Soup

Ingredients

• two chickens
• a large piece of butter
• a pint of the chicken water
• two large spoonfuls of curry powder
• two of butter
• one of rice flour
• one teaspoonful of salt
• a little cayenne

Method

1. 1

   Boil the chickens, skim constantly, and keep covered with water.

2. 2

   Remove bones from meat, fry in butter with flour until brown.

3. 3

   Mix chicken water with curry powder, butter, rice flour, salt, and cayenne, then mix with broth and simmer for five minutes before adding browned chicken.

4. 4

   Serve with rice.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 62. The excerpt below is the record exactly as published.

CHICKEN SOUP Time, four hours. Boil two chickens with great care, skimming constantly, and keeping them covered with water. When tender, take out the chickens and remove every bone from the meat; put a large piece of butter into a frying-pan and sprinkle the chicken meat well with flpur, lay in the hot pan; fry a nice brown and keep it hot and dry. Take a pint of the chicken water and stir in two large spoonfuls of curry powder, two of butter and one of rice flour, one teaspoonful of salt

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