Chicken Soup, Delicate

Ingredients

• two or three young chickens
• five pints of good, white, nicely flavored stock
• ½ lb. of the crumb of bread
• one pint of boiling cream
• a tablespoonful of arrow-root

Method

1. 1

   Simmer chickens in stock for an hour.

2. 2

   Remove meat, return bones to soup, and simmer for two more hours.

3. 3

   Soak bread in broth, pound with chicken meat, and strain.

4. 4

   Boil again, adding cream and arrow-root if needed.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 406. The excerpt below is the record exactly as published.

Chicken Soup, Delicate. — Pluck and wash thoroughly two or three young chickens, and put them in a stewpan with five pints of good, white, nicely flavored stock, thoroughly 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 hour. Remove all the white flesh, and return the rest of the meat to the soup, and simmer once more for a couple of hours. Pour a little of the boiling liquid over % lb. of the crumb of bread, and when it is well soaked drain it, put 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. Flavor with salt, cayenne, and a very little pounded mace ; press the mixture through a sieve and boil once more, adding one pint of boiling cream. If the soup should not be sufficiently thick, a table -spoonful of arrow-root

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