Cut up a fowl, and crack the bones. Put it into three pints of cold
water. Boil it slowly, closely covered, for three or four hours, or
until the meat falls in pieces. Strain it, then add two table-spoonfuls
of rice which has been soaked for half an hour in a very little warm
water, also a chopped sprig of parsley, if you have it. Simmer it for
twenty minutes longer, or until the rice is thoroughly cooked. Season
with salt and pepper, but not too highly. Serve with crackers, which
should be broken into the broth the last minute.