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CHICKEN BROTH (another way)

The best parts of a young fowl may be used for a fricassee or a grill, and the inferior parts will do for this broth; or, an old fowl may be stewed, till all the bones are bare, in a quart of water, and a little more liquid may be added if necessary. Season the broth with salt, pepper, mace, or onion, according to taste and the appetite of the invalid. When the fowl has simmered until it has parted with all its nutriment, strain the liquid through a sieve, cool it, and remove the fat before it is warmed for use. This broth is seldom cared for by those who are in good health. Time, one hour and a half, or till tender. Probable cost, 2s. to 3s. Sufficient for one quart of broth.