Preparation: The chicken is cleaned well, washed and cooked until soft with soup greens, salt and water which requires 1½ hours. If it is an old chicken it will require 2 to 3 hours. The rice is washed and put on with some cold water to get partly done. When the water is all boiled down add the strained bouillon.
The asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added.
The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup.
No. 63—PARTRIDGE SOUP.
Quantity for 6 Persons.
- 2 old partridges
- 4 potatoes cut in cubes
- 2 carrots cut in pieces
- 3 tbsps. of flour
- 2 tbsps. of butter
- Salt
- 2 qts. of water
- 1½ tbsps. of butter
Preparation: The partridges are cleaned well and fried in the 2 tablespoonfuls of butter to a light brown. The flour is browned in the 1½ tablespoonfuls of butter and the water added, also potatoes, carrots and salt and the fried partridges; all of this is boiled until tender in a covered pot. This will require 2 to 2½ hours. The partridge breast is cut in pieces and served in the soup.
The remaining partridge meat may be utilized in hash or dumplings.
No. 64—WILD GAME OR POULTRY SOUP.
Quantity for 4–6 Persons.