Home › The Principles of Cookery › Rice Soup, Made with Fresh Meat

Rice Soup, Made with Fresh Meat

Take one pound of the knuckle of veal, one pound of gravy-beef, half a pound of lean ham, and any bones and trimmings that may be at hand. Cut the ham into dice and the meat into pieces an inch square. Dissolve a slice of fresh butter in a stewpan, put in the ham, then the rest of the meat, and add two carrots, two onions, each one stuck with one clove, half a dozen outer sticks of celery, a bunch of sweet herbs, and a blade of mace. Cover the stew pan closely, and let its contents steam over a gentle fire until the gravy flows from the meat. Pour this gravy out, and shake the stewpan over the fire till the meat is brown, pour over it three pints of boiling water, and let it stew gently until the liquor is reduced to a quart. Skim carefully, strain, and then add it to the gravy. Put into it two ounces of rice which has been boiled in water till tender, drained, and dried. Season the soup with pepper and salt, and serve very hot. Time, three hours. Probable cost, 2s. 8d. Sufficient for five or six persons.