Put two knuckles of veal into a saucepan with eight quarts of broth, a few slices of raw ham, one chicken, and a roasted shoulder of lamb; boil up the liquid, skim, and add to it three carrots, two turnips, one celery stalk, six leeks, two onions, and two cloves; continue to boil slowly, till each one of the meats is done, then take them out as fast as cooked; strain the broth, remove all the fat, and clarify it, then reduce it one-quarter. Cut the chicken into small pieces, and put. them into the soup; mince the shoulder of lamb, cut the ham into small dice, and after placing the knuckle of veal under a weight to get cool, cut it up into squares, and add all these to the soup, with some salt, red pepper, slight infusion of saffron, and half a pound of blanched Sultana raisins. Parboil a quarter of a pound of rice for ten minutes in boiling, salted water, drain, and put it into three pints of boiling white broth; at the first boil, remove it from the fire, cover, and finish cooking in a cool oven for twenty-five minutes; when done, put it into the soup and serve.