CONSOMMÉ OF CHICKEN
Place a fowl in a soup pot with four quarts of cold water and let it come slowly to the boiling-point, then draw it to the side of the range and let it simmer for five or six hours. If it is allowed to boil the soup will be clouded by lime extracted from the bones.
An hour before removing it add an onion, a branch of celery, a tablespoon of salt, and six peppercorns. Strain it through a cloth, and when cold remove the grease. Clear it the same as the beef consommé.
A knuckle of veal may also be used with this soup if a jellied stock is wanted to serve cold.