Cream-of-Rice Soup

Ingredients

• two pounds of the neck or shin of beef or veal or of the neck of mutton
• an onion
• two slices of carrot
• a stalk of celery
• half a cupful of rice
• two quarts and a pint of water
• a quart of milk
• a generous table-spoonful of salt
• half a teaspoonful of pepper
• one table-spoonful of butter
• two cloves
• a small piece of stick cinnamon

Method

1. 1

   Cut the meat into small pieces and put it into a stew-pan with cold water.

2. 2

   Heat slowly to boiling, skim, cover, and simmer for four hours.

3. 3

   After three hours, add vegetables and spices.

4. 4

   Wash the rice and add it to the strained meat liquor, simmer for an hour and a half.

5. 5

   Add salt and pepper, strain through a fine sieve, return to heat, add heated milk and butter, boil once, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 74. The excerpt below is the record exactly as published.

Cream-of-Rice Soup. For three quarts of soup there will be required two pounds of the neck or shin of beef or veal or of the neck of mutton, an onion, two slices of carrot, a stalk of celery, when it may be obtained, half a cupful of rice, two quarts and a pint of water, a quart of milk, a gener- ous table-spoonful of salt, half a teaspoonful of pepper, one table-spoonful of butter, two cloves, and a small piece of stick cinnamon

Cook this with the app: pantry check, scaling, and the assistant.