1 fowl (4 to 5 lb.)
3 qts. cold water
2 carrots, sliced
2 stalks celery
1 turnip, peeled
2 sprigs parsley (ground-Italian parsley, if available)
2 sprigs dill
1 leek (or whole onion)
1 sm. bay leaf
1 parsnip, peeled
1 scant tbsp. salt
1/4 tsp. pepper

Cut fowl into pieces. Place in kettle with cold water. Cover and bring slowly to a boil. Add seasonings and vegetables. Simmer gently about 3 hours. Strain soup and turnip. Chill; remove fat, strain again.