Rice Soup, Royal

Ingredients

• two fowls
• a large knuckle of veal
• a carrot
• a turnip
• an onion
• half a head of celery
• two leeks
• six ounces of Carolina rice

Method

1. 1

   Put the fowls and veal into a stock-pot with beef stock, skim, and add the vegetables.

2. 2

   Boil for five hours, strain the consomme, and simmer half of it with the rice for two hours.

3. 3

   Break the rice and add the remaining consomme, serving with a puree of fowl.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1567. The excerpt below is the record exactly as published.

Rice Soup, Royal.— Put two fowls with a large knuckle of veal into a stock-pot ; fill it with beef stock, skim it, and add a carrot, a turnip, an onion, half a head of celery, and two leeks ; boil for five hours, take off all the fat carefully, and strain the consomme through a napkin ; put half of it into a middle-sized stew- pan with six ounces of Carolina rice

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