Chicken Broth.
1/2 of a fowl.
1 quart of water.
1/2 teaspoonful of salt.
Free the fowl from fat and skin, and cut in small pieces, breaking the bones. Wash the meat, and, putting it in a stewpan with the cold water, place it on the fire. When the broth begins to boil, skim it carefully. Draw the stewpan back to a cooler part of the range, where the broth will only bubble for three hours. Add the salt, and strain.
A tablespoonful of rice, tapioca, or sago may be cooked in this broth, if it be thought best for the patient.