6 cups White Stock III 2 stalks celery
1 tablespoon lean raw ham, 1/2 bay leaf
finely chopped 1/4 teaspoon peppercorns
6 slices carrot, cut in cubes 1 sliced onion 1/3 cup hot boiled rice
Add seasonings to stock, heat gradually to boiling-point, and boil thirty minutes; strain, and add rice.
