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Capon, Stewed

Blanch and boil, as if for curry, three-quarters of a pound of Patna rice. While it is cooking, fry three sliced onions in three table-spoonfuls of butter or dripping, and with them a fine capon cut into joints. When fried, put the fowl and the onions into a stewpan, with sufficient nicely-flavoured stock to cover them, and let them stew gently until tender. Mix a little of the gravy with the rice, season it, then spread it on a dish, and lay the stewed capon upon it. Thicken the gravy, and pour a little of it upon the dish, and send the rest to table in a tureen. Time to stew, about an hour. Probable cost, from 2s. 6d. to 4s. Sufficient for four or five persons.