Pepper
Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.
French White Soup
4 lb. fowl
Knuckle of veal
3 qts. cold water
1 onion, sliced
6 slices carrot
½ bay leaf
1 sprig parsley