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Chicken broth
According to the 1881 Household Cyclopedia, Chicken broth can be made in the
following way.
Take a nice tender chicken, and after cleaning it very nicely, cut it into
quarters, and put it into a soup-kettle with 3 quarts of water, 2
tablespoonful of rice, or pearlbarley, and salt to taste. Let it boil
slowly, and as the scum rises remove it. When thoroughly done place the
chicken on a dish, garnish with double parsley, and eat with drawn butter,
and serve the broth in a deep-covered china bowl or tureen, and send to
table hot.
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