To Boil Fowl With Rice
Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it be ready, put in a quarter of a pint of rice, well washed and soaked. Simmer till tender; then strain from the broth, and put the rice on a sieve before the fire. Keep the fowl hot; lay it in the middle of the dish, and the rice round it, without the broth; which will be very nice to eat as such; but the less liquor it is done with the better.