Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Brown Soup of Chickens
From The economical cook book, 1905
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Out up a pair of fowls
- season with pepper and salt
- melt in a pan three ounces of butter
- two carrots
- two heads of celery
- one onion
- three large tomatoes
- three cloves
- a blade of maoe
- four quarts of cold water
Method
Fry the chickens in butter, add vegetables, bring to a boil, skim, and simmer for three hours.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 3. The excerpt below is the record exactly as published.
blades of maoe, and salt and pepper to yoor taste ; pour on all fimr quarts of eold water, bring to a boil, skim well ; then set aside to simmer, elosely oovered, six or eight hours ; then strain ofT and set away. Next day take all the &t from the top, and bring it to a boil half an hour before dinner ; add to it a tablespoonfiil of browning and thicken with two teaspoons of sea-moss fiurina; boU three minutes and serve. *Amb«r Soupi Put half a pound of ham at the bottom of a soup-kettle; en this put three pounds of lean beef and two of veal; out in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer fbur hours ; skim it fire- quently and keep it closely covered; when donci strain it Uirough a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Ohiekena. Out up a pair of fowls as for stewing ; season with pepper and salt and dust witih flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all eut fine (if in winter, half a can of tomatoes), three cloves
Cook this with the app: pantry check, scaling, and the assistant.