Chicken Broth.
Clean, wash, and truss, but do not stuff, a full-grown fowl. Set aside the giblets for another use. Bind the legs and wings of the fowl closely to its sides. Put into a pot with four quarts of water (cold), and cook gently until the liquor has fallen one-third. Then add a full cup of rice, soaked for one hour in a very little water, and boil half an hour more, or until the chicken is tender and the rice soft, but not broken to pieces. Take out the chicken. Wipe off the adhering grains of rice, wash over with butter, salt and pepper, and set, covered, upon a pot of boiling water to keep hot. Season the soup with pepper and salt, and simmer ten minutes more. Then strain out the rice, and cover it to keep hot. Return the soup to the pot, stir in a cup of hot milk, a tablespoonful of corn-starch wet with cold water, and a handful of very finely minced parsley. Boil up, take from the fire, and pour by degrees upon two beaten eggs. Cover for three minutes; then pour into the tureen.