Chicken Soup, Delicate

Ingredients

• three young chickens
• five pints of good, white stock
• a sliced turnip
• a sliced carrot
• a quarter of a pound of the crumb of bread
• one pint of boiling cream
• a tablespoonful of arrowroot

Method

1. 1

   Wash chickens and simmer in stock with turnip and carrot.

2. 2

   Remove meat, return bones, and simmer again.

3. 3

   Soak bread in liquid, pound with meat, strain, and boil with cream.

4. 4

   Thicken if necessary.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 365. The excerpt below is the record exactly as published.

Chicken Soup, Delicate.— Pluck and wash thoroughly throe young chickens, and put them in a ste^^•2Dan with five pints of good, white, nicely-flavoured stock, thorouglily freed from fat and cleared from sediment. A sliced turnip and carrot may be put with them, and removed before the soup is thickened. Let them simmer gently for nearly an liour. liemovo all the white flesh, and return the rest of the birds to the soup, and simmer once more for a couple of hours. Pour a little of the boiling liquid over a quarter of a poimd of the crumb of bread, and when it is well soaked, drain it, jjut it in a mortar with the flesh which has been taken from the bones, and pound it to a smooth paste, adding, by degrees, the liquid. Flavour -with salt, cayenne, and a very little pounded mace, press the mixtuie through a sieve, and boil once more, adding one pint of boiling cream. If the soup should not be sufiiciently thick, a table- spoonful of arrowro

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