Boston Soup Recipes, 1880s

Chicken Stock Recipe, also known as White Soup Stock

3 or 4 pounds of chicken
3 quarts cold water
6 peppercorns
1 tablespoon chopped onion
2 tablespoons chopped celery
1 pint cream
1 tablespoon butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon white pepper
2 eggs

Singe, clean, and wipe the chicken. Cut off the legs and wings, and disjoint the body. Put it on to boil in cold water. Let it come to a boil quickly, because we wish to use the meat as well as the water; skim thoroughly. The meat may be removed when tender, and the larger bones put on to boil again (use the meat for sandwiches or other made dishes). Add the salt and the vegetables. Simmer until reduce by one half. Strain, and when cool remove the fat. For one quart of stock allow one pint of cream or milk. If cream is chosen, use a little less flower for thickening. Boil the stock; add the butter and flour, cook together, and add the seasoning. Strain it over the eggs, stirring as you pour, or the eggs will curdle. Add the cream, and if not perfectly smooth, strain into a tureen (bowl). It should be quite thick. Whole rice is sometimes served with clear chicken soup. If used for thickening, boil the rice until soft enough to rub through a strainer. Add it to the chicken liquor (broth) and cook together.

The liquor in which the chicken has been boiled, when not wanted for any other purpose, should be saved for white soup. If the vegetables and spices are not boiled with the chicken, fry them five minutes without burning, add them to the stock, and simmer fifteen minutes. Strain before serving. Chicken stock clarified makes a pale straw-colored, transparent soup.

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