1 generous teaspoonful of salt.
1/8 teaspoonful of pepper.
Cut the meat into cubes; then put it in a stewpan and set on the fire with the cold water. When this boils, skim carefully. Mix the flour to a smooth paste with one gill of cold water, and stir into the boiling ingredients. Next add the rice. Move the stewpan back where the contents will bubble at one side for one hour; then add the onion and carrot. Cook for one hour longer, and then put in the turnips, potatoes, salt, and pepper, and simmer for half an hour longer. Serve hot.
Two quarts of the water in which the bones and hard pieces of meat have been cooked may be substituted for the beef and water. If one choose, half a pint of finely shred cabbage may be added at the same time the onions and carrots are put in the soup.
Chicken Soup.
3 pints of the water in which a fowl was boiled.
2 tablespoonfuls of rice.
1 tablespoonful of butter.
1 tablespoonful of minced carrot.
2 tablespoonfuls of minced onion.