Recipe: Hungarian Chicken Soup

Boil a large CHICKEN in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the CHICKEN and chop it fine; then add to the SOUP with the yolks of 3 well-beaten EGGS; let all get very hot. Sprinkle with chopped parsley and serve at once.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)