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CHICKEN SOUP, No 1

(Soups) - (The International Jewish Cook Book)







Take one large chicken, cook with four quarts of water for two or three
hours. Skim carefully, when it begins to boil add parsley root, an
onion, some asparagus, cut into bits. Season with salt, strain and beat
up the yolk of an egg with one tablespoon of cold water, add to soup
just before serving. This soup should not be too thin. Rice, barley,
noodles or dumplings may be added. Make use of the chicken, either for
salad or stew.











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