Oyster Bouillon Recipe

1 four pound fowl
3 quarts of water
1 onion
2 tablespoonfuls of sugar
1 teaspoonful of salt
1 bay leaf
1 saltspoonful of celery seed, or one half cupful of chopped celery
1 saltspoonful of black pepper
Draw the chicken and cut it up as for a fricassee. Scald and skin the feet,
and crack them thoroughly with your cleaver knife. Put the sugar in a soup
kettle, add the onion, sliced, shake over a quick fire until brown, add the
chicken and the water, bring to boiling point, and skim. Simmer gently for
two hours. Add all the seasonings, simmer one hour longer, and strain. Add
the juice of half a lemon and the whites of two eggs, slightly beaten. Boil
rapidly five minutes, and strain through two thicknesses of cheese cloth.
Reheat to serve. This may be used in place of beef bouillon, with the clam
broth, for Bellevue bouillon.
This will serve twelve persons.

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