Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Wash 1/2 the breast and a wing of a tender chicken. Put in saucepan with
1 1/2 pts. water, a little salt and a tablespoonful of rice or pearl barley. Let it simmer slowly and skim. When the chicken is thoroughly done take it out of the broth. Serve the latter in a bowl with light bread or a fresh cracker.