Ujhazi's Chicken Broth
|Carrots||7 1⁄2 Ounce|
|Parsnips||3 1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
|Paprika||1 (Green Colored)|
|Black peppers||5 (Whole)|
Clean, draw and wash fowl, then put on to boil in 4 pt. of salted water, together with cleaned and chopped vegetables, Celery, onions, garlic, mushrooms, and pepper, until fowl is tender.
Make paste from flour and 1/2 egg, knead it, cut into thin slices and boil it in the strained soup.
Slice cooked vegetables and mushrooms as well, add to soup.