Rice Soup. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Yield
3.0 qts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Wash 6 ozs. rice with cold water.
  2. Put the rice into a stock-pot with some good white stock.
  3. Place the stock-pot over a slow fire.
  4. Add celery, onion, sweet herbs, parsley, and a bay-leaf, also some lean ham.
  5. Let all boil together for 1 hour.
  6. Take out the ham, herbs, and bay-leaf before serving.
Original Text
Rice Soup. No. 1. Wash 6 ozs. rice with cold water; put it into a stock-pot with some good white stock, and place it over a slow fire. Add celery, onion, sweet herbs, parsley, and a bay-leaf, also some lean ham. Let all boil together 1 hour, then take out the ham, herbs, and bay-leaf before serving. This should make 3 qts.
Notes
—