3 to 4 lbs. chicken
3 to 4 qts. water
1 tbsp. salt
1 onion
2 stalks celery or 1/4 c. celery root, diced
1/4 tsp. pepper
1/8 tsp. nutmeg

Select an old hen. (Today hens are sold ready in markets already for the pot.) Put on to boil in cold water and let it come to a boil quickly. Skim thoroughly, if you want clear soup. Let simmer slowly 3 or more hours, add the vegetables. Boil 1 hour longer, strain. Remove fat and add seasonings to taste. Take out the chicken before it falls to pieces and use for salads, crouquettes or with brown sauce. Serve soup hot with noodles, dumplings or almost any of the Soup Garnishings.

BROWN SAUCE:

2 tbsp. butter or other fat
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. hot water, meat, fish or vegetable stock

Brown the butter or the fat and if desired add a small onion, chopped. When browned add the flour, let brown and add a cup of hot liquid and gradually the rest of the seasoning. Let cook five minutes and serve with hot meat, vegetables, dumplings, etc. This makes one cup of sauce; if more is required, add the quantities in proportion.