Rinse leg meat. Place in lightly salted boiling water. Cook in 2 to 21/2 hours.
Add soup vegetables to beef broth form 15 min before end of cooking time. Peel tomatoes, cut into quarters. Also add to the clear soup. While the soup is cooking, add the washed long grain rice to the bubbling, salted water. It will be cooked in 15 minutes. Drain. Quench with cold water. Remove the meat from the soup. Cut into even cubes and add to the soup again with the long grain rice. Season with salt, pepper and a pinch of nutmeg. Chop the parsley and sprinkle over the top.
21/2 hours Menu 1/171
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