The carcass, neck, pinions, stuffing, etc., of a roast or boiled chicken.

Or the water in which a fowl has been boiled, simmered down to half the original quantity.

Or the gravy left from fricasseed chickens, freed of fat and thinned with a little hot water.

By any of these moans get a quart of good stock ; set over the fire to heat quickly, and when it boils add three tablespoonfuls of rice which has been soaked for an hour in cold water; a small onion, cut up small ; salt and pepper to taste, and cook steadily for half an hour, or until the rice is soft. Add a table-spoonful of chopped parsley, and cook ten minutes more. Have ready in another saucepan a cup of milk made scalding hot, and stir into it a tablespoonful of butter rubbed smooth with a tea-spoonful of corn-starch. Cook three minutes, stirring to prevent lumping, remove from the fire and beat in a well-whipped egg. Return to the fire for one minute ; beat up hard, and turn into the tureen. Pour the soup carefully upon this, stirring all the while lest the egg should curdle. A bit of soda no larger than a pea, boiled in the milk, will help to prevent this catastrophe.