Ham and Egg Soup.
A ham-bone broken to bits; 1 quart of cold water; 3 pints of good stock; as many poached eggs as you have people at table; a little pepper; ½ cup of rice.
Boil your ham-bone in a quart of water until the liquid is reduced one-half. Strain off the stock from the meat and bones in the jar or bowl; add the ham broth and half a cup of well-soaked rice. Simmer until this is soft, skimming often, and pour into the tureen. Lay the poached eggs, neatly trimmed, round upon the top.