Put in a saucepan the butter and set it on the fire; when melted, fry in it the onions, carrot, and turnip; also the leek, celery, and parsley. When the whole is fried, cover with the broth, season with the cloves, bay-leaf, cayenne pepper, pimento, thyme; boil gently about one hour and a quarter, and drain. Put the liquor back in the saucepan and add the boiled rice, a little saffron to color, simmer about fifteen minutes longer, and serve.
This soup is good and healthy for southern countries, but is too highly spiced for this climate.
Hand-Book of Practical Cookery (1884).