Truss and boil a fowl in three pints of light-coloured stock, and when done, cut the fowl up into neat pieces and let these be kept in reserve between two plates to prevent them from becoming dried up.
Next add the broth which the fowl has been boiled in, to a dozen white leeks cut into inch lengths, and half a pound of parboiled rice; season with a little mignionette pepper, and salt if necessary, boil together for half an hour and serve hot, with the pieces of fowl in the cocky-leeky.
Note.—This soup is an excellent stomachic, and is capable of curing a severe cold.