Clear Chicken Soup

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century Scottish manuscript has a note that ‘for a dinner the cook should clear the soup in the usual manner [i.e. with beef and eggshells –] and should serve in it tiny stripes of tongue, very small quenelles of chicken, asparagus tips or little flowers cut from cooked young carrots and turnips, but for the household the broth is good as it comes and may have small dumplings, peas and sliced young carrots served in it’. It is, in fact, g