223. PLAIN 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)

a young fowl or chicken ↝ Guinea hen, meat only, raw [Poultry Products]
one quart of spring water ↝ Water, tap [Tap water]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
the heart of a white cabbage lettuce
a handful of chervil ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Cut a young fowl or chicken into four parts.
Wash these well in cold water.
Put the pieces into a stewpan with one quart of spring water, and a very little salt.
Set it to boil on the stove-fire.
Skim it well.
Add the heart of a white cabbage lettuce, and a handful of chervil.
Boil the broth for about an hour.
Strain it through a napkin into a basin.

Original Text

223. PLAIN CHICKEN BROTH.
CUT a young fowl or chicken into four parts, wash these well in
cold water, and put the pieces into a stewpan with one quart of
spring water, and a very little salt; set it to boil on the stove-fire,
skim it well, and then add the heart of a white cabbage lettuce, and
a handful of chervil; boil the broth for about an hour, and then strain
it through a napkin into a basin.

Notes

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