Potage of Capons and Pullets with Rice.
Having fitted your Capons or Pullets for the Pot, season your broth and boil them
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Having fitted your Capons or Pullets for the Pot, season your broth and boil them
therein, then pick your Rice very well, wash and dry it very well before the fire, then boil it in good broth, then soak your Bread and garnish it with your Capons or Pullets, together with the Rice; you may, as you shall think good, put some Saffron into the broth.