Take two young or one full grown chicken. Cut it into pieces and put these into a soup kettle with half a pound of ham, and an onion; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones ; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in two cups of rich milk thickened with a little flour. A chicken at least a year old is better for soup than a younger fowl.