Rice Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Soup Base
Instructions (2)
  1. Add two ounces of rice, washed, picked, parboiled, and drained dry, to three quarts of cleared stock.
  2. Let it boil gently till the rice is tender.
Original Text
Rice Soup. Add to three quarts of cleared stock two ounces of rice, washed, picked, parboiled, and drained dry. Let it boil gently till the rice is tender. [8]
Notes