For this purchase a fowl weighing three and a half pounds, not too fat; singe, draw it carefully, without breaking the intestines. Remember the appetite of a sick person is very capricious, and the slightest disagreeable odor or flavor will not only spoil the appetite for chicken broth, but will spoil the appetite for other dishes. After the chicken is carefully drawn, wash it quickly and wipe it. Be careful the oil bag is removed, as it also gives a disagreeable flavor. Remove the legs from the body of the chicken, and with a cleaver or large knife begin at the bottom of the leg and chop it quickly all the way up, cracking the bones thoroughly. Slash the meat on both sides, and put it with the back in the bottom of the soup kettle; add two quarts of cold water, bring to a boil and skim. Put the white meat - the two breasts, with the wings - on top, cover the kettle and continue simmering until the white meat is tender, then remove it and put it aside for soup a la Reine, chicken souffle, or German chicken puff. Put into the kettle with the dark meat one bay leaf, one clove, a salt-spoonful of crushed celery seed and a half teaspoonful of salt. Cover and simmer one hour longer, then strain and stand away to cool. Remove every particle of fat from the surface, and the broth is ready to use. This should make one quart, enough to last for two days. Keep covered in a cold place.

This may be served as chicken broth, plain, or some of the broth may be used with the white meat for soup a la Reine, or for chicken soup with rice.