Chicken Rice Pudding
Parboil a fine fowl, and cut it up. Boil, till soft and dry, a pint of rice; and while warm, mix with it a large table-spoonful of fresh butter. Beat four eggs very light; and then mix them, gradually, with the rice. Spread a coating of the fresh butter, &c., over the bottom and sides of a deep dish. Place on it the pieces of the parboiled fowl, with a little of the liquid in which it was boiled—seasoned with powdered mace and nutmeg. Add some bits of fresh butter rolled in flour and a little cream. Cover the dish closely with the remainder of the rice; set the pudding immediately into the oven and bake it brown.
Cold chicken or turkey, cooked the day before, may be used for this purpose. The pudding may be improved by the addition of a few very thin, small slices of cold ham, or smoked tongue.