Chicken Soup No 2 Recipe

Cut up one chicken, put into a stewpan two quarts

of cold water, a teaspoonful of salt, and one pod of red pepper; when

half done add two desert spoonfuls of well washed rice: when thoroughly

cooked, remove the bird from the soup, tear a part of the breast into

shreds (saving the remainder of the fowl for a salad), and add it to the

soup with a wine-glass full of cream.

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