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Potage, Rouennaise

Cut in half-inch squares one pound lean raw mutton, and in quarter-inch pieces two white turnips, a good-sized onion and three leeks. Place mutton and vegetables in a saucepan with an ounce butter and nicely fry for ten minutes, frequently stirring meanwhile. Moisten with two and a half quarts broth season with a teaspoon salt and a half teaspoon pepper, then let slowly boil for fifteen minutes. Add two ounces rice and one good-sized, peeled raw potato cut in quarter-inch squares, then let slowly boil for forty-five minutes. Add half ounce butter and half gill cream, mix well, boil for three minutes, skim fat off surface, pour soup into a tureen and serve.