Chicken Soup iii la Maryland

Ingredients

• Remove the breast from a young chicken
• put the remaining chicken with 27 quarts cold water
• add Ys tablespoonful salt
• add 1 leek
• 2 onions
• and a bouquet
• add 1 ounce of butter
• 2 tablespoonfuls fine-chopped onion
• the same of green pepper
• 7s cup of fresh corn
• 7s cupful fresh Lima beans
• 7s teaspoonful pepper

Method

1. 1

   Remove the breast from a young chicken and put the remaining chicken in a saucepan with cold water and salt.

2. 2

   Once it boils, add leek, onions, and bouquet.

3. 3

   Cook until chicken is done, then strain the broth.

4. 4

   Cut the breast into small pieces and cook with butter, onion, green pepper, and curry for 10 minutes.

5. 5

   Add chicken broth and boil for 20 minutes.

6. 6

   Then add okras, corn, Lima beans, and season.

7. 7

   Cook for 40 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 20. The excerpt below is the record exactly as published.

Chicken Soup iii la Maryland. — Remove the breast from a young chicken weighing 27^ pounds ; put the remaining chicken with 27, quarts cold water in a saucepan ; add Ys tablespoonf ul salt ; set the saucepan over the fire ; as soon as it boils add 1 leek, 2 onions, and a bouquet; cook until the chicken is done; then strain the broth through a sieve. In the meantime cut the breast of the chicken into small pieces; place it in a saucepan with 1 ounce of butter, 2 tablespoonfuls fine-chopped onion, the same of green pepper, and a little curry ; cook 10 minutes ; then add the chicken broth, boil 20 minutes ; add 8 sliced okras, 7s cup of fresh corn, 7s cupful fresh Lima beans ; season with 7s teaspoonf ul pepper, and if necessary add more salt ; cook 40 minutes. Chicken Soup & I'ltalienne. — Out the meat from the breast of a young chicken into small pieces ; place the remaining chicken in a soup kettle over the fire ; cover with cold water ; add 7$ table- SOUPS, Bi€. Q7 spoonful salt ; as soon as it boils add a bouquet, 1 carrot, 1 onion, and 1 leek ; boil until the chicken is tender ; then strain the broth through a fine sieve ; melt in a saucepan 2 ounces butter, add the fine-K^ut breast of chicken, Y, cupful fine-chopped onion, the same of fine-chopped green pepper, mushrooms, and ham ; cook 10 min- utes; then add 1 cupful tomatoes and 2 quarts of the chicken broth ; season with Vt teaspoonf ul salt, the same of pepper ; coyer aud cook 30 minutes ; taste, and if necessary add more salt ; add 1 cupful boiled spaghetti, cut into small pieces, and serve with grated Parmesan cheese. Pigeon Sonp for the Sick. — Old pigeons are best for this soup. Clean and wash 2 old pigeons ; place them in a saucepan with 3 pints of cold water and a little salt over a medium hot fire ; cover the saucepan, and let it boil slowly until tender, which will take from 1 to 2 hours ; half an hour before serving strain the soup ; return it to saucepan ; add 1 tablespoonf ul of farina, or 1 tablespoonf ul parboiled rice ; let this boil till done ; season to taste, then serve. Pigeon Sonp with Dumplings.— Clean 3 pigeons and place them in a saucepan with 2 quarts of water ; as soon as they boil add some salt, 1 onion, 1 leek, and a bouquet ; cover the saucepan, and let the pigeons boil until done, which will take about 1 hour if they are young, and if not, from 2 to 3 hours. In the meantime melt y, tablespoonf ul butter, add Yg tablespoonful flour, stir for few minutes over the fire ; when the pigeons are done take them out ; add the flour to the soup, letting it boil for a few minutes ; place in a tureen some small farina dumplings, boiled in salted water ; add also some fine-chopped parsley ; strain the soup, and pour it over the dumplings in the tureen. The pigeons are cut in half and served with egg sauce or melted butter. Soup with Chicken-forcemeat Dumplings.— Clean and wash a medium-size chicken ; cut the meat from the breast and chop it fine ; place the remainder of the chicken in a soup kettle with 28 SOUPS, Btc. 3 quarts of cold water, some salt, 1 onion, a few leeks, and a bonquet ; cover and boil slowly until done. In the meantime make a panada as follows : Set a small saucepan with Y2 cupful boiling water and Ys tablespoonful butter over the fire ; stir into this 3 tablespoonfuls flour and continue stirring until the mixture loosens itself from the bottom of the saucepan and has formed into a smooth paste ; then take it off ; stir Y^ tablespoonful butter to a cream, add the yolks of 3 ^ggS) one at a time, the boiled paste, and the fine-chopped chicken meat ; also Ys tablespoonful farina, and season with salt and pepper ; beat up the white of 2 eggs and stir lightly through the mixture. When the chicken is done take it out ; stmin the soup through a sieve, and remove the fat ; put the soup back into the soup kettle, and as soon as it begins to boil form the forcemeat into small dumplings with 2 teaspoons ; drop them into the soup ; boil slowly 5 minutes and then serve. Oxtail Soup h PAllemande.— Wash and cut 1 oxtail into pieces ; place them in saucepan ; add 2 ounces butter, 2 tablespoon* fuls fine-cut carrots, 1 fine-cut parsley root, 1 fine-cut onion, 2 branches of soup celery, and 2 ounces fine-cut raw ham ; stir this over the fire and cook 15 minutes ; add 2Ys quarts of stock, a bou- quet, and Ys teaspoonful pepper

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