Prepare a marmite with 1 kg (2¼ lb) thick flank of beef; 1 kg (2¼ lb) leg of mutton; 1 boiling fowl and 4½ litres (1 gallon or 1½ U.S. gal) water. Add seasonings, vegetables and flavourings and cook as for an ordinary marmite.
To prepare the soup, pass the bouillon from the marmite into a clean pan and add 65 g (2½ oz) rice and a small pinch of powdered saffron per 1 litre (1¾ pt or 4½ U.S. cups) Bouillon. Allow to cook very gently for 35–40 minutes.
The characteristics of this soup are that it should be very thick and the rice well cooked.