INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice, salt and pepper to taste, 1 quart of economical stock.
Mode.--Take all the white meat and pound it with the rice, which has been slightly cooked, but not much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick.
Mode.--Take all the white meat and pound it with the rice, which has been slightly cooked, but not much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick.
Time.--1 hour.
Seasonable all the year.
Sufficient for 4 persons.
Note.--If stock is not at hand, put the chicken-bones in water, with an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt, and stew for 3 hours.
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