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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.
Submitted by Tess M Mar 29, 2010 15 min 30 min 45 min


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