Rice-Flour Soup

Ingredients

• 8 ounces fine rice-flour
• 2 quarts broth or gravy soup
• mace
• cayenne
• salt
• 2 dessertspoonsful currie-powder
• 0.5 moderate-sized lemon lemon juice, strained
• 0.75 pint thick cream

Instructions

1. Mix the rice-flour to a smooth batter with a little cold broth.
2. Pour the batter into a couple of quarts of fast-boiling broth or gravy soup.
3. Add a seasoning of mace and cayenne, with a little salt if needful.
4. Boil for ten minutes.
5. If desired, improve the soup by stirring in two dessertspoonsful of currie-powder and the strained juice of half a moderate-sized lemon.
6. Alternatively, if made with veal stock, convert to a white soup by adding three quarters of a pint of thick cream to the rice.