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Chicken, Pilaff Of

Cut a chicken into neat joints. Lay them in a stewpan with enough water or stock to half cover the pieces. Put on the lid and let the contents of the pan come to the boil. Skim the stock, then add two ounces of rice and a little salt to it. Let all simmer slowly about three-quarters of an hour or till the chicken is tender. Then pile the joints of chicken and the rice on a hot dish. Season the broth nicely with salt and pepper, pour a little of it round the dish, then over all pour half a pint of hot tomato sauce.