Southern Jugged Soup

Recipe published in 1935 Southern Cook Book of Fine Old Dixie Recipes

6 potatoes, sliced
1 onion, sliced
6 tomatoes or 2 cups canned tomatoes
1 turnip, diced
1 can peas
1 grated carrot
1/4 cup rice
3 quarts water
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch allspice

Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover. Boil any carcasses of cold chicken, bones of waste meat or steak with trimmings, in three quarts of water, until liquid is reduced to two quarts. Strain, cool, and remove. Pour the broth over the vegetables. Put on the cover and seal, using tape or muslin, to keep in the steam. Set crock in a pan of hot water. Place in oven and cook from four to six hours.