Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the gelatine is dissolved, take the soup from the fire, strain through a cheese-cloth bag, and serve it when you have reheated it, or set aside to cool, afterward keeping it in ice, when you may enjoy delicious “iced and jellied chicken bouillon.” Chicken bouillon (No. 2) Cut a four-pound fowl into pieces and put it over the fire with four quarts of cold water. Bring very slowly to the boiling point, and simmer gently for three hours, or until the meat is so tender that it slips from the bones. Add half of a sliced onion and three stalks of celery, and simmer for an hour longer. Turn into a bowl and set in a cold place for some hours. When thoroughly chilled remove the fat from the surface of the soup, strain out the bones and skim. If the liquor is jellied after skimming it, set it on the fire long enough to melt the jelly from the bones. Strain through coarse muslin, letting it drip through, but not squeezing the bag. Put over the fire and, when lukewarm, throw in the unbeaten white and broken shell of an egg; stir to a quick boil and again strain through muslin after seasoning to taste. Gumbo (No. 1) (A Creole recipe) Cut a fowl at every joint and fry for five minutes in good dripping or in butter. Remove the meat and put into a soup kettle. Cook two sliced onions in the fat left in the frying-pan. Put into the kettle with the chicken half a pound of lean salt pork, or corned ham, cut into small bits, and the fried onions. Add two quarts of cold water, and bring slowly to a boil, after which you should let it simmer two hours. Add, now, two dozen young okra pods, half a pod of green pepper, chopped, and half a can of tomatoes, or a pint of fresh, cut small, and simmer till the chicken is tender. Remove the larger bones, add salt to taste, and five minutes before serving add one pint of fine, sweet corn pulp,