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Chicken Soup

Select an old fowl, pluck, singe and draw. Stuff it with a large lump of fat bacon, sew up the neck and vent, truss, flour it well, tie it up in a cloth and put it into a saucepan with sufficient warm water to almost cover; add one carrot cut in slices and two onions and a couple of cloves. Cover the pan over securely; allow the water to come slowly to a boil and then simmer for three hours or so according to the size and age of the bird. Take it out, remove the cloth, put the chicken into a bowl, cover it completely with any desired sauce and let it remain for a day. Break the fowl up in pieces, put back in the saucepan with the liquor; add one breakfast cupful of well-washed rice, a small turnip cut into pieces and a blade of mace and boil slowly for a couple of hours: rub as much as possible through a sieve, season to taste with salt and pepper.

Chicken Soup, Creole Style Prepare the same as for Chicken Soup, Holland style, adding half a chopped green pepper, one ounce of lean raw ham cut in small pieces and adding a sliced tomato to the soup five minutes before serving. Chicken Soup, Holland Style Cut about a quarter of a chicken in small pieces and slice half an onion; brown these well together for ten minutes in a saucepan with one ounce of butter and moisten with three pints of consomme; add three tablespoonsfuls of raw rice, half a tablespoonful of salt, a very little red pepper and a garnished bunch of parsley. After boiling thoroughly for twenty minutes, remove the parsley and serve.

Chicken Soup, Portuguese Style Prepare as for Chicken Soup, Holland Style, adding half a pint of finely chopped cooked vegetables five minutes before serving. Chicken Soup, Queen Style Take two fowls and a knuckle of veal and prepare a soup; strain it and put it back into the saucepan to boil. Cut off the fillets from two fowls in the meantime, and put them into a stewpan with a little butter and cook. Cut them up in small pieces and pound in a mortar, adding one ounce of rice boiled in broth, four ounces of breadcrumbs and a little salt. Put the whole into a saucepan with two tablespoonfuls of bechamel sauce and half a pint of fowl broth and stir over the fire with a wooden spoon until done, taking care that the liquor does not boil. Rub the whole through a fine sieve, warm it without boiling, and serve in a tureen with small pieces of toasted bread.