3173.—CHICKEN SOUP.
Ingredients.—1 chicken or small fowl, 2 yolks of eggs, 3 tablespoonfuls of cream, 1 dessertspoonful of ground rice or crême de riz, 1 small onion, 1 small blade of mace, 3 pints of cold water, salt.
Method.—Divide the chicken into small pieces, break the bones, put both into a stewpan with the water, add ½ a teaspoonful of salt, and bring to the boil. Remove any scum there may be, put in the mace and onion, cover closely, and simmer gently for 4 hours, skimming occasionally. Strain and put aside until quite cold, then remove every particle of fat, replace in the stewpan, and bring to boiling point. Mix the ground rice smoothly with a little cold milk, stir it into the stock, and simmer gently for 6 or 7 minutes. Beat the cream and yolks of eggs together, add them to the soup, and stir by the side of the fire for 2 or 3 minutes, but the soup must not boil or the eggs may curdle. Season to taste, and serve.
Time.—8 or 9 hours. Average Cost, 3s. to 3s. 3d.
3174.—CHICKEN AND RICE SOUP.
Ingredients.—1 pint of chicken stock, ½ a pint of cream, 2 tablespoonfuls of rice, salt.
Method.—Simmer the rice and stock together very gently for 1½ hours, then strain and return the stock to the stewpan. Add the cream, season lightly with salt, and a little pepper if allowed, bring to boiling point, and serve with thin strips of toasted bread.
Time.—2¼ hours. Average Cost, 3s. to 3s. 3d.
3175.—CHICKEN ESSENCE.
Ingredients.—1 chicken or ½ a fowl, ¼ of a pint of cold water, salt.
Method.—Cut the meat from the bones, break the latter into small pieces, and shred the meat coarsely. Place the bones at the bottom of a fireproof earthenware jar, lay the chicken meat on the top of them, sprinkle lightly with salt, and add the water. Cover closely, stand the jar in a saucepan of boiling water or in a cool oven, and cook gently for at least 5 hours. When cooked, strain and press out all the liquid and remove every particle of grease by drawing blotting or tissue paper repeatedly over the surface. Season to taste, and serve in small quantities.
Time.—5 hours. Average Cost, 1s. 6d. to 2s. 6d.
3176.—EEL BROTH.
Ingredients.—½ a lb. of eel, 3 pints of cold water, ½ a small onion, 2 or 3 sprigs of parsley, 1 bay-leaf, 2 cloves, salt and pepper.
Method.—Wash, clean and skin the eel, then cut it into small pieces, and put them in a stewpan. Add the water, onions, parsley, bay-
