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Annastich

(A German-Jewish recipe.) Wash 1 pound of rice, add 1 quart of good white broth, and cook it, stirring often, for 1/2 hour. Add some parsley and thyme and a chicken, stuffed and tied as for roasting, and, covering closely, cook slowly until the fowl is tender. Take out the chicken, strain the broth, add the yolk of an egg, the juice of a lemon, and 1/2 a teaspoonful of saffron,--which may be omitted,--and pour over.