Cut a young chicken into small pieces and stew until tender, having the
meat covered with the broth when done. Remove the meat, drain and fry to
light brown with two slices of onion. Put in the chicken, onion, and one
hundred California oysters, back into the broth and season with salt,
pepper, juice of a lemon, bruised clove of garlic, chopped green pepper,
and a pinch of red pepper. Let all come to a boil. Wash and dry two cups
of rice and put into the soup and cook until thoroughly done and
moderately dry (twenty-five minutes). Serve hot or cold.