St. Rémo Broth.
3 lbs. of veal—lean and cut into strips; 2 onions, sliced and fried; 3 quarts of water; 1 tablespoonful of minced parsley; ½ cupful of raw rice; 2 tablespoonfuls of grated cheese; salt and pepper.
Fry the onions in dripping; put in the meat, and fry to a light brown. Put into the soup-pot with the water, and boil slowly three hours, or until brought down to two quarts. The meat should be in rags. Strain; cool, skim, and season. Put back into the kettle with the rice, which must have soaked one hour in a little water. This water, also, must go into the soup. Simmer half an hour. Put the grated cheese into the tureen, and when the rice has boiled soft, pour upon the cheese, stir up and serve.