Family Soup.
2 lbs. fresh beef bones, broken small.
1 lb. calf’s liver, sliced.
1 slice of ham, minced.
1 lb. of coarse mutton, also minced.
1 turnip.
3 stalks of celery.
1 onion.
Bunch sweet herbs.
¼ cup of raw rice.
Pepper and salt.
4 quarts of cold water.
Put the cracked bones, the meat, and the chopped vegetables into the soup-pot, and cover with the water. The liver should lie in salted water one hour before it is sliced. Stew very slowly five hours. Then strain, rubbing hard; cool enough to bring the fat to the top. Take it off, season the soup, put over the fire, and when it boils stir in the rice, previously cooked soft in a little salted water. Simmer together half an hour, and pour out.