Chicken Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
thickener
Instructions (6)
  1. Put all together into a saucepan and bring to a boil, keeping the meat or bones covered.
  2. Boil two hours.
  3. Take one and a half flat tablespoonfuls of flour, one ounce of fresh butter, and put the butter and flour into a smooth china or earthenware bowl (enamel bowl will do), work the two together with a tablespoon till a perfectly smooth paste is made.
  4. Pour the soup through a cullender on to the paste, stirring all the time.
  5. Add a little milk and if possible a little fresh cream.
  6. Replace the soup in the saucepan, put it back on the stove and stir one way till it boils, when it is ready to serve.
Original Text
Chicken Soup Take the remains of any cold roast or boiled fowls, salt and pepper to taste; a whole onion, half a[Pg 67] rasher of very lean bacon, one piece of loaf sugar, one quart of water. Put all together into a saucepan and bring to a boil, keeping the meat or bones covered. Boil two hours. Take one and a half flat tablespoonfuls of flour, one ounce of fresh butter, and put the butter and flour into a smooth china or earthenware bowl (enamel bowl will do), work the two together with a tablespoon till a perfectly smooth paste is made, then pour the soup through a cullender on to the paste, stirring all the time; add a little milk and if possible a little fresh cream. Replace the soup in the saucepan, put it back on the stove and stir one way till it boils, when it is ready to serve.
Notes
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