Ingredients for 1 quart.
- 1 chicken, either young or old
- 2 qts. of water
- 1 tsp. of salt
- A piece of carrot
Preparation: Clean chicken carefully, remove breast and cut it into small pieces. Chop drumsticks and bones, put into the water together with carrot and salt, boil very slowly for 2 hours and strain through a fine sieve. The pieces of the breast are added to the bouillon at the last hour of the boiling, and the cooking finished over a very slow fire.
The bouillon is served with the meat in it.
No. 7—PIGEON OR PARTRIDGE BOUILLON.
Prepare same as in No. 6.
No. 8—LAMB BOUILLON.
Ingredients for 1 pint.
- 2 qts. of water
- 1 lb. of lamb’s trotters
- ½ lb. of lean mutton
- 1 tsp. of salt
Preparation: The lamb’s trotters are carefully cleaned, and then chopped into small pieces; the meat is cut up very fine, salt added and boiled slowly in a small, tightly covered kettle for 3½ hours. Strain through a fine sieve and take off the fat carefully. This bouillon can be used for rice or barley soups.