| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Hungarian |
Chicken, Hungary, Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fat hen or chicken |
|
|
parts disjointed |
|
|
about 5 lbs. |
| 5 |
|
Carrots, whole |
| 1 |
|
Whole parsley root |
|
|
with greens on top |
| 2 |
|
Onions each stuck |
|
|
with a whole clove |
| 3 |
|
Ribs of celery |
| 1 |
|
Whole tomato |
| 4 |
qt |
Water |
| 1 1/2 |
T |
Salt |
| 1/4 |
t |
Fresh ground black pepper |
| 1/8 |
t |
Mace |
| 1 |
|
Raw chicken liver |
|
|
chopped fine |
| 4 |
|
Sprigs of parsley |
|
|
greens minced |
| 1 |
|
Onion, minced |
| 4 |
|
Whole eggs |
| 1/2 |
T |
Salt |
| 2 |
c |
Flour |
INSTRUCTIONS
Winter is the time for Chicken Soup. Wind and snow whipping around the
yard. Windows get all steamed. Write your name on the mist. Smells
that you will recognize in later years with a tug on your heart. There
is no soup as good as the soup Mama made when you were young. Regards,
June Meyer. Cook chicken in pot with water, skiming the scum off when
starting soup to boil. Place all the vegetables and spices in the pot.
Cook under a low flame until the chicken is tender. Remove as much fat
as possible. Strain soup and serve with broad noodles or LIVER
DUMPLINGS. Eat chicken on the side with TOMATO SAUCE or DILL SAUCE.
LIVER DUMPLINGS Mix all the ingredients together. A cusinart is great
for this. Drop into boiling water by the 1/2 teaspoonsful. Cook about
15 minutes or until done. If batter is too thick you can add a little
water. Drain and serve with soup. Serves a family. If you try one of
my recipes please tell me what you think. E-Mail me at:
june4@interaccess.com WALT
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