Crab Soup

Boil half a pound of rice in a quart of white stock, water, or milk, with a little nutmeg, pepper, and salt, and an ounce of butter; and, while the rice is being very slowly simmered, break up a fresh-boiled crab, separating carefully all the white meat from the claws, &c, which must be kept in reserve; pound all the yellow pith from the body-shell with the boiled rice, and having mixed the whole with a quart of hot stock, rub it through a tammy; pour it into a soup-pot, add the white meat from the claws, season with a small pinch of cayenne, and a little anchovy, and a pint of cream; stir over the fire until quite hot, without allowing it to boil, and serve.