Chicken Broth

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Skin a large old fowl, cut off the fat, break the fowl to pieces, and put it into two quarts of water, with a good crust of bread, and a blade of mace.
  2. Let it boil gently five or six hours, then pour off all the liquor, put a quart more boiling water to it, and cover it close; let it boil softly till it is good, then strain it off, and season it with a little salt.
  3. In the mean time boil a chicken, and save the liquor.
  4. When the flesh is eat, take the bones, break them, and put them to the liquor in which you boiled the chicken, with a blade of mace, and a crust of bread.
  5. When the juice of the bones are extracted, strain it off, mix it with the other liquor, and send it to table.
Original Text
Chicken Broth. SKIN a large old fowl, cut off the fat, break the fowl to pieces, and put it into two quarts of water, with a good cruſt of bread, and a blade of mace. Let it boil gently five or ſix hours, then pour off all the liquor, put a quart more boiling water to it, and cover it cloſe; let it boil ſoftly till it is good, then ſtrain it off, and ſeaſon it with a little ſalt. In the mean time boil a chicken, and ſave the liquor; and when the fleſh is eat, take the bones, break them, and put them to the liquor in which you boiled the chicken, with a blade of mace, and a cruſt of bread. When the juice of the bones are extracted, ſtrain it off, mix it with the other liquor, and ſend it to table.
Notes
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