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.