A white fowl soup
Cut an elderly chicken up as for fricassee, severing every joint. Put into the soup-kettle, allowing a quart of water for every pound. Add a sliced onion and three celery stalks. Set at the side of the range; bring slowly to the boil. Cook until the meat slips from the bones, if it takes all day. Set away with the meat in it until cold. Take off the fat. Warm sufficiently to allow you to strain it; take out the bones; cut the white meat into cubes, and keep hot over boiling water. Bring the soup to a boil, season with salt and white pepper, and throw into it, while boiling hard, half a cupful of rice. Cook fast for twenty-five minutes, or until the rice is very tender. Have ready in a saucepan a cupful of hot milk into which you have put a bit of soda; stir in a white roux made by cooking a tablespoonful of butter with one of flour, and add to the soup with a tablespoonful of chopped parsley. Now, put in the meat cubes, boil one minute and serve.