Chicken Soup, Holland Style

Cut about a quarter of a chicken in small pieces and slice half an onion ; brown
these well together for ten minutes in a saucepan with one ounce of butter and
moisten with three pints of consomme ; add three tablespoonsfuls of raw rice, half a
tablespoonful of salt, a very little red pepper and a garnished bunch of parsley.
After boiling thoroughly for twenty minutes, remove the parsley and serve.