Chicken Broth.
Draw, stuff, and truss a pair of chickens, as for roasting; tie soft pack-thread around their legs and wings, binding them close to their bodies, and put on to boil in four quarts of cold water, a little salted. They will require at least one hour’s boiling, if they are of fair size. Do not cook fast, especially at first. Try with a fork if they are tender, and if it pierces the breast easily, take them up, butter well, and set in a warm place, covered. Take out a cupful of liquor when they are three-quarters done, in which to cook your rice. Strain the broth after taking out the fowls, season with pepper and chopped parsley and put again over the fire. Take off the scum, as it rises, and boil hard fifteen minutes. Then add a half cupful of rice, previously stewed soft in a very little water. Simmer a quarter of an hour; pour in a cup of milk in which has been stirred a tablespoonful of rice-flour; bring to a slow boil, and pour a few spoonfuls upon two beaten eggs. Return these to the soup, stir them in and take from the fire. Have ready the giblets and one hard-boiled egg chopped fine in the bottom of the tureen, and turn in the broth upon them.