Ingredients:
1 chicken
knuckle of veal
3 1-2 quarts of cold water
1 quart oysters
salt, cayenne pepper, white pepper
powdered filet

Preparation:

1. Disjoint and cut up a fowl. Fry in pan with onion cut up.

 

2. Put in a soup pot knuckle of veal, fried fowl covered in 3 1-2 quarts of cold water, let it simmer on back of range about six hours, strain soup and skim off all grease.

 

3. Cut up white meat of chicken and put in stock with a quart or more of oysters. dd salt, cayenne pepper, white pepper. When at boiling point sprinkle in, or sift in, powdered filet enough to thicken it.

EUGENIA PHILLIPS

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