A brown fowl soup
Prepare and cook chicken as just directed, and, when you have skimmed the soup and taken out the bones, cut all the meat into neat cubes; dry it between two cloths; pepper and salt, then dredge well with flour. Put into a frying-pan four tablespoonfuls of the fat you have taken from the soup and when it bubbles, add the pieces of chicken and toss them about until well browned. Remove the chicken and keep it hot. Into the fat left in the pan put one level tablespoonful of flour and stir until well mixed and slightly browned. Add by degrees sufficient soup to moisten to a smooth gravy, then strain it into the soup. Season to taste, put in the chicken dice, simmer five minutes, and serve. You may improve the color by adding a teaspoonful of kitchen bouquet.