CHICKEN SOUP.
Put a pair of chickens in the soup kettle, with five quarts of water, one large carrot grated, and let it boil; skim off the grease as it rises: after it has boiled three hours take out the chickens, and strain the liquor through a sieve; put it in the kettle again; add the vermicelli after it has boiled an hour, an onion chopped small, some pepper and salt, a few blades of mace, a little parsley cut fine. If you like, just before it is served up, add a small bunch of thyme.