Chicken Broth

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Draw, singe, and cut a chicken into four quarters.
  2. Wash the chicken quarters.
  3. Put the chicken quarters into a clean saucepan with a quart of water.
  4. Set the broth to boil on the fire.
  5. Skim it well.
  6. Season with two ounces of sago, a small sprig of thyme and parsley, and a little salt.
  7. Allow the broth to boil very gently for an hour.
  8. Serve some of the broth with the sago in a cup.
  9. If allowed, give the patient the chicken separately.
Original Text
No. 177. Chicken Broth. Draw, singe, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; skim it well, season with two ounces of sago, a small sprig of thyme and parsley, and a little salt. Allow the broth to boil very gently for an hour, and then serve some of it with the sago in a cup, and, if allowed, give the patient the chicken separately.
Notes
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