Chicken Soup, Cold

Ingredients

• Two young fowls
• One head of celery
• Half a cup of rice;
• One gallon of water
• Quarter pound of cooked ham

Directions

1. Cut the fowls to pieces.
2. Chop the celery fine.
3. Put the cut celery with the fowls into the pot with enough water to cover them.
4. Stew for an hour.
5. Add the remainder of the boiling hot water.
6. Strain the soup after two hours of boiling.
7. Set it aside to cool.
8. Add roasted fine powdered parsley when the water is clear and cold.
9. Add oven dried ham to the mixture.
10. Add fine grated salt and pepper to taste.
11. Stir in last of all a pint of rich fresh cream.
12. Serve with diced bread with lemon juice.
13. Eat cold.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024