Ingredients Edit

Directions Edit

  1. Place all in a saucepan with 1½ litres (2½ pints) water, cover and simmer for 2 hours.
  2. Strain and cool.
  3. Skim off any fat.
  4. Add chopped cooked liver and the flesh of the chicken if you want ‘pieces’ in the soup.
  5. Otherwise omit and serve strained.
  6. Add browning to the flour with butter and, when blended into a roux, add to the strained stock.
  7. Serve hot with fried bread croutons.

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