This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 bay leaf Sprig of parsley 1/2 cup of rice
Clean the chicken, put it in a soup kettle with the cold water, stand it on a moderate fire and bring it slowly to boiling point. Skim carefully. Let it simmer slowly, till the flesh drops to pieces, about three hours. Now add the onion, bay leaf, parsley, and simmer fifteen minutes. Now strain it. Wash the kettle and return the soup; add salt, pepper, and the rice, well washed. Cover the kettle and let it boil thirty minutes and it is ready to serve.
Take one old fowl weighing five pounds, cover it with three quarts of cold water, and simmer four hours or until the chicken is tender. After the chicken has been boiling two hours, add a tablespoonful of salt, a half cup of rice, a small onion. Serve the chicken whole with egg sauce; add pepper only to the soup.
Stalk of celery Sprig of parsley Small-sized carrot 2 quarts of cold water
2 tablespoonfuls of butter
The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about an inch square. Put the butter in the soup kettle and let it brown; add to it the meat and stir over the fire about five minutes, or until the meat is a nice brown. Now cover the kettle and let it simmer for thirty minutes. Now add the water and let simmer for four hours. Now add the vegetables and bay leaf and simmer one hour longer, strain through a sieve and put in a cold place to cool. When cold, remove the fat and it is ready to use.
It can be clarified and colored the same as Bouillon.