Draw and clean the chicken thoroughly, cut it into joints and, if wished, keep back the breast for serving in some other way. Cut up the flesh in small pieces, and break the bones. Wash any pieces which do not look perfectly clean, and keep back any soft fat. Remove the gall-bag from the liver and the bag of stone from the gizzard, and wash these well, also the neck and the heart. Put all together into a clean lined pan, with enough cold water to well cover — from 2 to 3 pints ; add a little salt, and bring slowly to the boil. Then skim well, and simmer slowly about 5 or 6 hours. Take off any scum that may rise, and boil down to about half the quantity. When cooked sufficiently, strain through a fine strainer or hair sieve, and let it stand till cold. Remove all the fat from the top of the stock. Take some of the pieces of meat from the chicken, pound them well in the mortar, and then rub through a wire sieve, using some of the liquid to moisten it while rubbing through. Add this meat puree to the soup as a thickening. Warm up as much as will be required at one time, and add one table-spoonful of cream to each cup- ful of soup. A yolk of egg may also be used if liked. Beat up the yolk in the cup or basin, and pour the hot soup on to it, stirring all the time. The addition of a little celery seed and a small ham bone will improve the flavour of this soup, should the condition of the invalid allow of it. The breast of the chicken may be cooked in the soup, and then lifted out, cut into small meat pieces, and served in the soup when ready. Time to cook, 5 to 6 hours. Probable cost, 3s. 2507. Cream of Barley 1 J lbs. knuckle of veal. 2 oz. pearl barley. 3 pts. cold water. 1 tea-sp. salt. 1 yolk of egg. J gill of cream✪ Cream of Barley. Wash the barley well, and, if possible, soak it overnight in cold water. Then blanch it, i.e. put it into a saucepan with enough cold water to well cover it, bring to the boil, pour the water away, and rinse the barley. This makes the barley a very much better colour. Wipe the meat with a damp cloth, cut it into very small pieces away from the bone, and put it into a saucepan with the water, salt, and blanched barley. Bring slowly to the boil, and skim well. Simmer slowly 3 to 4 hours until the barley is perfectly soft. Then strain through a hair or fine wire sieve. Put the meat and barley into a mortar, pound well, and then rub a good deal of the mixture through a wire sieve, using some of the liquid to moisten it whilst rubbing through. Return the liquid and the sieved mixture to the saucepan, and re-heat over the fire. Beat the yolk of egg and cream together ; draw the pan to the side of the fire, so that the soup may be off the boil, and strain this thickening into it, stirring all the time. Do not boil again. Time to cook, 3 to 4 hours. Probable cost, Is. 3d. 2508. Fish Soup 1 lb. white fish. 1 pt. cold water. 1 gill milk. \ oz. butter. | oz. flour. A little chopped parsley. Salt to taste✪ Fish Soup.

AI-modernized reading of the original text

Draw and clean the chicken thoroughly, cut it into joints and, if wished, keep back the breast for serving in some other way. Cut up the flesh in small pieces, and break the bones. Wash any pieces which do not look perfectly clean, and keep back any soft fat. Remove the gall-bag from the liver and the bag of stone from the gizzard, and wash these well, also the neck and the heart. Put all together into a clean lined pan, with enough cold water to well cover — from 2 to 3 pints ; add a little salt, and bring slowly to the boil. Then skim well, and simmer slowly about 5 or 6 hours. Take off any scum that may rise, and boil down to about half the quantity. When cooked sufficiently, strain through a fine strainer or hair sieve, and let it stand till cold. Remove all the fat from the top of the stock. Take some of the pieces of meat from the chicken, pound them well in the mortar, and then rub through a wire sieve, using some of the liquid to moisten it while rubbing through. Add this meat puree to the soup as a thickening. Warm up as much as will be required at one time, and add one table-spoonful of cream to each cupful of soup. A yolk of egg may also be used if liked. Beat up the yolk in the cup or basin, and pour the hot soup on to it, stirring all the time. The addition of a little celery seed and a small ham bone will improve the flavour of this soup, should the condition of the invalid allow of it. The breast of the chicken may be cooked in the soup, and then lifted out, cut into small meat pieces, and served in the soup when ready. Time to cook, 5 to 6 hours. Probable cost, 3s. 2507. Cream of Barley 1 J lbs. knuckle of veal. 2 oz. pearl barley. 3 pts. cold water. 1 tea-sp. salt. 1 yolk of egg. J gill of cream. Wash the barley well, and, if possible, soak it overnight in cold water. Then blanch it, i.e. put it into a saucepan with enough cold water to well cover it, bring to the boil, pour the water away, and rinse the barley. This makes the barley a very much better colour. Wipe the meat with a damp cloth, cut it into very small pieces away from the bone, and put it into a saucepan with the water, salt, and blanched barley. Bring slowly to the boil, and skim well. Simmer slowly 3 to 4 hours until the barley is perfectly soft. Then strain through a hair or fine wire sieve. Put the meat and barley into a mortar, pound well, and then rub a good deal of the mixture through a wire sieve, using some of the liquid to moisten it whilst rubbing through. Return the liquid and the sieved mixture to the saucepan, and re-heat over the fire. Beat the yolk of egg and cream together ; draw the pan to the side of the fire, so that the soup may be off the boil, and strain this thickening into it, stirring all the time. Do not boil again. Time to cook, 3 to 4 hours. Probable cost, Is. 3d. 2508. Fish Soup 1 lb. white fish. 1 pt. cold water. 1 gill milk. \ oz. butter. | oz. flour. A little chopped parsley. Salt to taste.

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Cream of BarleyFish Soup

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