Photo: Cala
Ingredients
- three quarts of water till the meat is well cooked
Directions
1
Old fowls are best for making soup. Cut up as for frying; boil gently in three quarts of water till the meat is well cooked; skim carefully. Add a teacupful of rice, and season to taste. Some prefer to add sweet milk or cream. Pick the meat carefully from the bones and serve with the soup, or make into salad.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive