How To Make Chicken Soup (Brown)
From The White Ribbon Cook Book by Kathryn Armstrong, 1894. Section 1 of 9.
1 or 2 fowls, a bunch of herbs, 1 carrot, 1 onion, 2 oz. lean ham, 2 oz. butter, pepper and salt, 2 quarts good stock, and a little roux, a few allspice, a little grated nutmeg and mace.
Cut up the carrot and onion, and fry in 2 oz. of good butter, a nice light brown; add the ham and fowls cut up small, taking care to break up the bones with a chopper, add the stock, and boil until the fowl is cooked to rags; thicken with a little roux, add the allspice and mace and a little grated nutmeg, color with a little soy, add seasoning to taste. Serve with the soup some plain boiled rice.