Marlowe Soup.
2 lbs. of lean veal and the same of lean beef.
1 lb. of lean ham.
2 onions.
1 carrot.
1 turnip.
¼ of a head of cabbage, chopped and parboiled.
Bunch of sweet herbs.
6 tomatoes, peeled and sliced.
½ cup of rice.
Pepper and salt.
5 quarts of cold water.
Cut up meat and vegetables fine, and put with the water into the soup-kettle. Cook slowly four hours. Strain the soup, rubbing the vegetables through the colander. Divide the liquor into two parts. Put with the meat—all highly seasoned—into a stoneware vessel and set by in the refrigerator. Let the other portion cool; take off the fat; season; put over the fire; boil and skim for a few minutes, and put in the rice. Simmer very gently half an hour, or until the rice is very soft.