Chicken Broth.
- 1 large chicken, jointed as for fricassee.
- ½ cup of raw rice.
- 5 quarts of cold water.
- Chopped parsley, pepper, and salt.
- 1 cup of milk.
- 2 beaten eggs.
Put water and chicken on quite early in the day, and cook slowly until the water has boiled down to about three and a half quarts, and the chicken slips easily from the bones. Take off all the meat, and return the bones to the pot. Cook gently until an hour before dinner, when strain, and let it cool. Take off the fat; return to the fire—with the seasoning and rice—and simmer half an hour, or until the rice is soft. Have the milk heated in a separate vessel, with a pinch of soda; pour upon the beaten eggs; put back over the fire, and stir until it begins to thicken. Turn into the tureen. Boil up the chicken broth once sharply, and add to the milk in the soup-tureen, stirring up well.