This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
This recipe provides a large bowl of substantial soup, as well as a cooked fowl, and when the soup is served the rest of the dinner should consist of light dishes. For more economical recipes see Index for chicken or turkey bone soup, and chicken broth for invalids.
1 fowl (3 to 4 pounds) 1/2 pound ham
1 cup milk
1 tablespoon chopped parsley
Salt and pepper
1 tablespoon flour
1 tablespoon chicken fat
Cut up fowl into quarters, with the ham and onion, and add the water. Let this simmer until the meat is very tender, then strain, reserving the meat to be used in any way desired. Remove all possible fat, and to one and one-fourth quarts of this soup (the remainder can be used for sauce with the meat) add well washed rice, chopped parsley, salt and pepper. Simmer until the rice is tender, add milk, then add roux made of flour and chicken fat. Cook until the mixture is thickened (about five minutes), season and serve.