Skin a chicken and boil it gently until tender. Remove it from the liquid and let it cool. Then cut off the white meat, pound it in a mortar. Mix with it the crumb of a French roll that has been soaked in broth. Add a little of the broth the chicken was boiled in. Pass through a tammy. Dilute with broth. Salt. Heat gently, but do not allow it to boil.
A table-spoon of well-boiled rice may be substituted for the crumb of a French roll.
Game Panada
Game panada is made in exactly the same way as chicken panada, substituting a pheasant, or a couple of partridges, for the chicken.
Chicken Tea
1 chicken
1 quart cold water
Skin a chicken and divide it into pieces. Put in a stew-pan and cover with one quart of water. Simmer gently for a full hour. Strain. Allow it to cool. Remove the fat. Serve hot or cold.
Mutton Broth
1 lb. lean mutton
1 pint cold water
2 table-spoons boiled rice
Chop the mutton very fine. Put it in a stew-pan with one pint of cold water. Put it in a basin and cover it with the water. Cover the basin. Let it stand for an hour. Then heat very gently. Simmer for quarter of an hour. Strain. Remove the fat. Add the well-boiled rice.