Friars’ Soup.

4 onions.
3 stalks of celery.
¼ of a small cabbage.
2 turnips.
4 tablespoonfuls of butter.
½ cup raw rice.
2 eggs.
Pepper and salt to taste.
1 tablespoonful of chopped parsley.
3 quarts of water.

Boil the vegetables, all chopped fine (reserving the parsley for seasoning), in three quarts of water until they can be pulped through a colander. Return them, with the water in which they were cooked, to the fire. Boil the rice, meantime, in a little water until it swells and absorbs it all. Stir into the vegetable porridge, season, and simmer for fifteen minutes. Add the butter, simmer ten minutes, dip out a cupful and beat into the eggs. Stir this into the broth, and before it begins to boil, take from the fire and pour out, lest the eggs should curdle.