Chicken Soup(1888)

Cut up chicken and break the bones. Cook until very tender in 3-quarts of water.

Add water as it boils away so that when done, there will be 3 quarts of soup.

Boil very slowly and when done, remove the meat and bones from the kettle.

Pour the soup into an earthen dish and let stand until cold. Remove every particle of fat from stock. Pour into a saucepan and set on stove. Have ready 1/2 cup rice and add to soup.