|Fowl||3 Pound (1 Unit)|
|Cold water||2 Quart|
|Sago/Tapioca / rice||2 Tablespoon|
Wash the chicken and remove all the skin and fat.
Cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water and let stand one-half hour.
Set the kettle on the fire in a slow heat, add the rice, and gradually bring the water to the boiling-point.
Keep it simmering for three hours, with the kettle tightly covered.
Season with salt, skim off fat, strain off the broth, .
If made the day before using, the soup may be allowed to cool, when fat may be more easily removed.