From:
The Thorough Good Cook
Soups: 6. Chicken Broth
Is also to be prepared
precisely in the same way as the
veal, but remember to
skin the
chicken before it is used. To any of the
broths thus made you may add'
vermicelli,
macaroni,
rice, sago, etc., first boiled in
water, then put into the broth, and made
tender by setting the
stew-
pan in a hot-water
bath.