Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.

 

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Rice Soup with a Chick in the Middle

Blanch about half a pound of rice, put it into a stewpan with one or two chickens and a quart of the best stock, set the stew pan on the stove to boil slowly, until the chickens are very tender, and the rice the same.

Add as much stock as will fill the tureen, skim the fat very clean from the soup. Serve.

 

Taken from Duncan MacDonald, The New London Family Cook, c. 1800

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Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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