Chicken Soup with Eggs.
1 large chicken; 4 quarts of water; 1 cup of milk; 1 cup of raw rice; pepper, salt, and chopped parsley; 6 eggs.
Put on the chicken, trussed, but not stuffed, in the water with the rice. Boil three hours, or until the bones are ready to slip from the meat. Take out the chicken, salt it and put by in a cool place for to-morrow. Cool and skim the soup; season it, and rub through a soup-sieve back into the pot, rice and all. The rice should be boiled to pieces, and pass freely through the sieve. Put in the parsley, and simmer, while you heat the milk in a separate vessel, and poach an egg for each person who is to partake of the soup. Trim each egg round when you have taken it from the water, and lay carefully upon a flat dish. Pour the hot milk into the tureen; then the soup. Stir well, and lay the eggs upon the top, one by one, taking pains not to break them.