Chicken Soup

Select an old fowl, pluck, singe and draw. Stuff it with a large lump of fat
bacon, sew up the neck and vent, truss, flour it well, tie it up in a cloth and put it into
a saucepan with sufficient warm water to almost cover ; add one carrot cut in slices
and two onions and a couple of cloves. Cover the pan over securely ; allow the
water to come slowly to a boil and then simmer for three hours or so according to
the size and age of the bird. Take it out, remove the cloth, put the chicken into a
bowl, cover it completely with any desired sauce and let it remain for a day. Break
the fowl up in pieces, put back in the saucepan with the liquor ; add one breakfast
cupful of well-washed rice, a small turnip cut into pieces and a blade of mace and boil
slowly for a couple of hours : rub as much as possible through a sieve, season to taste
with salt and pepper.