Chicken Giblet Soup

Gizzards, hearts, necks and wings boiled till tender with some roast fowl bones in chicken stock, hearts and gizzards then taken up and cut into dice together with some sauteed livers, roux made and moistened with the stock, boiled up and skimmed; washed rice, finely cut carrots, turnips, and onions then boiled in the soup till tender, then is added the cut meats; finished by seasoning with Worcestershire sauce, sherry wine, salt, pepper and nutmeg.

Puree Of Chicken

Roux made and moistened with chicken stock, cream and almond milk, when boiling, further thickened with some cooked chicken meat that has been pounded and rubbed through a fine sieve, seasoned with salt, nutmeg and red pepper; small squares of cooked breast of chicken then added; served with small croutons.

Chicken Soup With Vegetables

Cold roast fowl bones and gravy with some vegetable trimmings boiled in stock till well flavored, roux made and moistened with the strained stock, boiled up and skimmed, shredded cooked vegetables and shreds of chicken then added and served.

Chicken Consomme

A few veal bones and chopped veal trimmings, slices of carrot, onions, celery, with whole mace, salt, red pepper, broken egg shells and beaten whites of eggs, stirred together with a little broken clean ice, then moistened with skimmed and strained poultry stock that has had a piece of salt pork boiled in it, brought slowly to the boil, then simmered till clear, strained through a towel; small squares of breast of cooked chicken then added, seasoned (but use no wine) and served.

Chicken Broth With Rice

The strained and skimmed stock in which fowls and a piece of salt pork and some vegetables have been boiled, is slightly thickened with corn starch, dry boiled rice, and pieces of chicken meat then added, seasoned and served.

Chicken Gumbo

Roast chicken bones minced onion and some ham knuckle meat fried in butter with a few bay leaves and a pod of red pepper, flour then added, moistened with poultry stock, boiled up and skimmed, a half roasted chicken then added and simmered till tender; chicken then taken up and the stock strained into another saucepan in which is either canned okra, okra powder, or fresh okra sliced, also some boiled rice and pieces of chicken meat; boiled up till greeny and gelatinous; seasoned and served.

Cream Of Chicken

Some veal bones and trimmings with a little whole mace, celery and onions are boiled in poultry stock, cold cooked chicken meat pounded, then rubbed through a sieve, moistened with the skimmed and strained stock, boiled up, seasoned with salt, red pepper and nutmeg, then finished with some boiling cream.

Cream Of Chicken With Rice

Roux made and moistened with strong poultry stock, boiled up and skimmed, little boiling cream then added together with pieces of chicken meat and dry boiled rice; seasoned with salt and red pepper.