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RICE BROTH(Soups) - (The International Jewish Cook Book)
May be made either of beef or mutton, adding all kinds of vegetables.
Boil one-half cup of rice separately in a farina kettle. Strain the beef
or mutton broth. Add the rice and boil one-half hour longer, with
potatoes, cut into dice shape; use about two potatoes; then add the
beaten yolk of an egg. Strained stock of chicken broth added to this
soup makes it very palatable and nutritious for the sick.
Veal And Rice BrothCut up one pound and a-half of knuckle of veal, and put it on to boil in
a saucepan with a quart of water, four ounces of rice, a small sprig of
thyme, and a little parsley; season with a few peppercorns and a little
salt; boil very gently for two hours.
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