Cut up a chicken, season it with a very little salt, and put it
into three quarts of water. Let it simmer slowly till the flesh
drops to pieces. You may make chicken panada or gruel of the same
fowl, by taking out the white meat as soon as it is tender,
mincing it fine, and then pounding it in a mortar, adding as you
pound it, sufficient of the chicken water to moisten the paste.
You may thin it with water till it becomes liquid enough to drink.
Then put it into a sauce-pan and boil it gently a few minutes.
Taken in small quantities, it will be found very nutritious. You
may add to it a little grated lemon-peel and nutmeg.