Boil fowl in three quarts of water until tender (the water should never more than bubble). Skim off the fat, and add rice, and, also, carrot, turnip, celery and onion, which have been cooked slowly for fifteen minutes in butter. Skim this butter carefully from the vegetables, and into the pan in which it is, stir flour. Cook until smooth, but not brown. Add this, as well as cinnamon, mace, and cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add salt, pepper and cream, which has come just to a boil. Boil up once and serve. This is a delicious soup.