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Chicken Pilau

Take a fat young fowl, and put it into a saucepan with two quarts of water, a large onion, two cloves of garlic, a bay-leaf, three cloves, a small piece of cinnamon, a blade of mace, the seeds of twelve cardamoms, and a tea-spoonful of salt, and boil till the fowl is tender. Remove the fowl, and put into the liquor a quarter of a pound of best Patna rice; stir occasionally, and watch it closely. The moment the rice is soft drain it on a wire sieve, saving the liquor for soup; steam it before the fire for about half an hour. Before serving, remove the spices with the exception of the cloves and cardamoms. Put the fowl on a dish, cover it over with the rice, and garnish it with hard-boiled eggs and onions fried brown and crisp. Probable cost, 4s. 6d.