224. PECTORAL CHICKEN BROTH

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Cut up a young fowl into several pieces.
  2. Put them into a stewpan with three pints of spring water.
  3. Set it on the stove-fire to boil.
  4. Skim it well, and add a little salt.
  5. Take two tablespoonfuls of pearl barley, wash it in several waters, and add it to the broth, together with one ounce of marsh-mallow roots cut into shreds, for the purpose of better extracting its healing properties.
  6. The broth should then boil one hour, and be passed through a napkin into a basin, to be kept ready for use.
Original Text
224. PECTORAL CHICKEN BROTH. CUT up a young fowl into several pieces, put them into a stewpan with three pints of spring water; set it on the stove-fire to boil, skim it well, and add a little salt. Take two tablespoonfuls of pearl barley, wash it in several waters, and add it to the broth, together with one ounce of marsh-mallow roots cut into shreds, for the purpose of better extracting its healing properties. The broth should then boil one hour, and be passed through a napkin into a basin, to be kept ready for use.
Notes
—