No. 6 Chicken Broth
Put in a stew-pan a fowl, 3 pints water, 2 teaspoonfuls of rice, 1 of salt, a little pepper and a small onion, or two ounces of mixed vegetables; boil the whole gently for one hour (if an old fowl, simmer for two hours, adding one pint more water.) Skim off the fat and serve.
A light mutton broth may be made in the same way, taking 1½ pounds mutton—neck if convenient.
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