Directions:
Put on one three-pound chicken to boil in six quarts cold water. Take one and one-half or two pounds of beef and the same quantity thick part of veal, put in a baking-pan, set in the stove and brown quickly with just enough water to keep from burning. When brown, cut the meat in pieces, add this with all the juice it has drawn, to the chicken soup.
Set on the back of the stove, and cook slowly all day. Set in a cold place, or on ice over night, and next morning after it is congealed, skim off every particle of fat.
Melt and season to taste when ready to serve. Excellent for the sick.
When used for the table, cut up carrots and French peas already cooked can be added while heating.
If cooked on gas stove, cook over the simmering flame the same number of hours.