4 tablespoons (2 ozs.) drippings

8 cups (2 qts.) water

1 onion

3 cloves

1 tablespoon salt

6 white peppercorns

3 slices bacon

2 carrots

1 turnip

1 leek

1 clove garlic


Take any bones that you may happen to have, whether they be poultry, pork, veal, mutton, or beef; carefully remove all meat, and put this on one side for croquettes or hash, being careful to get rid of all gristle or skin which is attached to bones. Now put bones broken up small, say three pounds of them, into a soup pot with drippings, and fry a few minutes; add water, onion stuck with cloves, salt, peppercorns, and bacon, and cook until liquid is reduced to half. Skim carefully, add vegetables and garlic cut in small pieces, simmer thirty minutes; now pass through sieve, return to saucepan, bring it to boiling point, add one tablespoon of well-washed rice for each cup of liquid; bring to boiling point, then cover, and leave at side of fire sixty minutes. Serve hot.