1 fowl weighing five pounds

3 quarts of cold water 1/2 cup of rice 1/2 pint of good cream

1 carrot

1 onion

1 bay leaf

4 cloves

3 tablespoonfuls of butter

2 tablespoonfuls of flour

1 blade of mace

1 piece of cinnamon half an inch long Rait and pepper to taste

Clean the fowl, put it in the soup kettle with the water, rice, mace, cloves, cinnamon and bay leaf. Cover the kettle and simmer gently two hours. Clean the vegetables and cut them into squares. Put the butter in a frying-pan; when hot, throw in the vegetables and stir until a nice brown; then skim them out, put them in the soup kettle, cover and simmer one hour longer. Now add the flour to the butter left in the frying-pan (if the butter is burned take fresh butter), mix and stir into the soup. Skim as it boils after adding the butter. Now take out the chicken; remove the white meat, chop it very fine and put it back into the soup. Remove the carrot and spices and press the rest through a sieve. Wash the kettle, return the soup, add the cream, salt and pepper; boil up once and serve.

If you use wine, one gill at serving time.