18 bunches watercress or 10 quarts chopped cress

1/2 cup minced onion 2 cups rice 10 quarts stock

3 quarts rich milk

5 or more tablespoons salt

1 teaspoon pepper

2 cups fat

Nutmeg to taste

Wash cress, and chop stems and all very fine. Cook onion in fat slowly for five minutes. Cook cress, stock, rice, and onion together till rice is quite soft; rub through puree strainer. Add hot milk and seasonings. Serve very hot. Or serve without straining.