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1913 - The Oriental Cook Book

Plain Broth of Meat Chicken or Other Fowls

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1913 - The Oriental Cook Book
Plain Broth of Meat Chicken or Other Fowls

Ingredients:
Stock ............................................ for 6 plates.
Parsley ............................................... 1 bunch.
Lemon ........................................................1.
Salt and pepper, to taste.

Method:
Serve rich, hot broth, seasoned to taste with salt and pepper with lemon,
after boiling with one heavy bunch of parsley hung in the vessel.