Required: One small fowl.

Two pounds of shin of beef.

Two quarts of cold water.

A bunch of leeks.

A bunch of parsley and herbs.

One carrot.

One turnip.

Two cloves.

Two ounces of rice.

Salt and pepper.

Truss the fowl for boiling. Wipe the meat with a damp cloth, then cut it into large dice. Put into a saucepan the water, beef, fowl, the carrot and turnip, left whole, with the cloves stuck into the former, and the herbs.

Bring these to the boil, then add the rice, having first washed it under the cold-water tap, 'and the leeks cut into pieces an inch long. Add a little salt, put the lid on the pan, and let the contents simmer gently until the fowl is tender. It will probably take about an hour.

Keep the soup well skimmed during cooking. As soon as the fowl is tender take it out of the pan; it may be necessary to cook the rice longer. Cut the fowl in half; cut one half in neat dice, the other can be put on one side and used as the foundation of some dainty entree.

Take the beef, herbs, and carrot and turnip out of the soup. No need to waste them, they can be added to the stockpot.

Put the pieces of chicken back into the soup, bring it to the boil, see that it is nicely seasoned, and serve it in a hot tureen.

N.B. - Quite an old bird may be used, but it will, of course, require longer cooking. If more convenient, neck of mutton can be used instead of the beef. This might be left whole or cut in chops, and could then be served with parsley and butter or caper sauce