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Chicken Broth Recipe

Draw, singe, and cut a chicken into four quarters; wash these, put them

into a clean saucepan with a quart of water, and set the broth to boil

on the fire; skim it well, season with two ounces of sago, a small sprig

of thyme and parsley, and a little salt. Allow the broth to boil very

gently for an hour, and then serve some of it with the sago in a cup,

and, if allowed, give the patient the chicken separately.

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