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CHICKEN BOUILLON

Mrs. Rorer's New Cook Book (1902)
by Sarah Tyson Rorer


CHICKEN BOUILLON
• 1 fowl
• 2 quarts of cold water
• 1 blade of mace
• 1 teaspoonful of salt
• 1 teaspoonful of sugar
• 1/2 teaspoonful of celery seed or a few celery tops
• 1 saltspoonful of pepper


Procure a nice fowl; draw, wash and dry quickly and carefully. Cut it into pieces, removing all the flesh from the bones. Put the flesh through the meat chopper.

Put the sugar into the soup kettle, and when it is browned and burned throw in the chicken meat.

Stir this around for a moment; then add the cold water and the bones. Cover the kettle; bring to boiling point and skim. Simmer gently for two hours.

At the end of that time add the celery tops or celery seed, the mace, a bay leaf, and if you have it, a clove of garlic; if not, add simply a slice of onion.

Simmer gently for thirty minutes and strain.

This may be clarified the same as in preceding recipe* [see below], and served in cups for lunch.

Season with salt and pepper.

If carefully made, it is one of the daintiest of all clear soups.


*Add to the bouillon the whites of the eggs, that have been slightly beaten, with crushed shells. Mix well together, bring quickly to boiling point, boil five minutes, and strain through two thicknesses of cheesecloth. Stand aside to cool. When cold remove the globules of fat from the surface.


The complete 'Mrs. Rorer's New Cook Book' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/