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The best way to get the virtue out of an old, tough chicken is to properly dress and joint it, then boil it with 1 onion in 4 qts. of water till only 2 remain. Take it out and cut off the breast, chopping it fine with the yolks of 2 hard-boiled eggs, returning to the soup and simmering a few minutes more, then adding 1 cup of heated cream, or 1/2 pt. of rich milk, boiling hot, seasoning to taste and serving hot from a covered tureen.
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