German Chicken Soup (2)

Ingredients

• the entire chicken
• boil on a slow fire three hours
• three onions
• a small bunch of parsley leaves

Method

1. 1

   Cut chicken into joints, boil in cold water for three hours.

2. 2

   Remove meat, chop finely, and strain soup over it.

3. 3

   Add onions and parsley five minutes before serving.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.

German Chicken Soup (2). — Cut' up the entire chicken at the joints. Put on in cold 78 THE PHYSICAL CULTURE COOK BOOK. water and boil on a slow fire three hours, then take the meat out of the vessel and remove all the meat from the bones, chop it very fine, or better still, put it through a meat cutter and cut as fine as possible ; then put the meat in a saucepan and strain the soup on it. Cut three onions and a small bunch of parsley leaves

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