4 qts cold water
1 tbsp salt
1/2 tsp peppercorns
1 or 2 slices onion
1 - Take a fowl, wipe, cut in pieces, and wash thoroughly.
2 - Put into a kettle with 4 qts cold water, adding a little celery, 1 tbsp salt, 1/2 tsp peppercorns
and if desired a slice or 2 of onion.
3 - When the water has come quickly to the boiling point, let it simmer until the meat is cooked tender.
4 - Then take out meat for use in croquettes, salads, etc.
5 - Strain off the soup, chill it and remove fat.
6 - Reheat before serving.
7 - If a plain, substantial soup is desired, cook 1 cp rice in the last hour it is simmering; serve the soup hot
after removing the meat, or a little thickening may be added just before serving.