1 large fowl, cut into eight pieces.
1 doz. ears green corn—cut from the cobs.
Boil the chicken with the cobs in a gallon of water until the fowl is
tender—if tough, the boiling must be slow and long. Then, put the corn
into the pot, and stew an hour longer—still gently. Remove the chicken
with a cupful of the liquid, if you wish to make other use of the meat.
Set this aside, take out the cobs, season the corn-soup with pepper,
salt, and parsley; thicken with rice or wheat flour, boil up once, and
serve without straining, if the corn be young and tender.
A tolerable fricassee may be made of the chicken, unless it has
boiled to rags, by beating up an egg and a tablespoonful of butter,
adding this to the cupful of reserved liquor from which the corn must
be strained. Boil this for a moment, thicken with flour, throw in a
little chopped parsley, pepper, and salt; pour, while scalding, over
the chicken, which you have arranged in a dish; garnish with circular
slices of hard-boiled eggs and curled parsley.