Brown Soup of Chicken
- 2 chicken, cut up as for stewing
- Pepper
- Salt
- Flour
- 3 ounces butter
- 2 carrots, finely cut
- 2 heads of celery, finely cut
- 1 onion, finely cut
- 3 large tomatoes, finely cut
- 3 cloves
- Blade of mace
- 1 Tbsp browning
Season the pieces of chicken with pepper and salt and dust with flour. Melt the butter in a pan. Lay the chicken pieces in and fry them brown.
Turn into a soup kettle and pour atop them 4 quarts of cold water. Add the cut carrots, celery, onion and tomatoes. Put in the cloves and mace. Bring to a boil. Skim well. Set aside to simmer for 3 hours. Add browning.
Strain through a colander. Serve.
Turn into a soup kettle and pour atop them 4 quarts of cold water. Add the cut carrots, celery, onion and tomatoes. Put in the cloves and mace. Bring to a boil. Skim well. Set aside to simmer for 3 hours. Add browning.
Strain through a colander. Serve.
Submitted by Mar 29, 2010
15 min
30 min
45 min