CHICKEN

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CHICKEN

2 Ib. boiling fowl
1 onion
3 pt. water
salt and pepper
5 oz. rice
1 cup diced carrot
parsley

Wash pieces of fowl and slice onion. Put into a saucepan with the water and seasoning. Bring to the boil, cover, and simmer for 2 hours; you may need to add more water during this time. Now add the rice and diced carrot and simmer for another hour. Skim fat from surface. Remove pieces of fowl and separate the meat from the bones. Put meat into a tureen and pour the soup over. Garnish with parsley. Serves 6

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS