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Chicken Broth

This may be made from the inferior joints of a fowl, the best pieces being cooked in some other way; or the fowl may be used after it is cooked, in which case only just enough water must be put over it to cover it. Roast it for twenty minutes before putting it to boil; by this means the flavour will be improved. Generally speaking, a quart of water may be allowed for a medium-sized fowl. Put it into cold water, with half a tea-cupful of rice. When it boils add an onion cut in small pieces, and salt to taste. Simmer very gently for a couple of hours, and skim the liquid carefully. If there is time, pour it out, let it get cold, remove every particle of fat and boil it up again. About fifteen minutes before serving add a tea-cupful of chopped parsley. A few pieces of beef put in with the chicken are a great improvement. Probable cost, chicken, 2s. 6d. Sufficient for one pint of broth.