Ingredients Jump to Instructions ↓

  1. 1 large fowl

  2. 3 qts. cold water

  3. 1 cup rice

  4. 1 sliced carrot

  5. 1 sliced turnip

  6. 1 small piece celery

  7. 1 onion

  8. 1 small piece mace

  9. 3 tablespoons butter

  10. 1 tablespoon Gold Medal flour

  11. 1 pt. cream

  12. 1 tablespoon salt

  13. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Instructions Cook whole fowl in salt water until tender, skim off the fat. Cook rice and vegetables in butter slowly for fifteen minutes, remove vegetables and add to the broth. Cook flour in the butter and add with mace and pepper to the soup. Cook all together slowly for two hours. Remove fowl. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve, add the pounded breast, and again rub the whole through a coarse sieve. Add cream and reheat.


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