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Fowl, Boiled, with Rice

Into some clear broth put an onion, pepper, salt, and mace; stew the fowl very gently in this for half an hour: then add half a pound of rice, well washed; simmer till this is quite tender, then remove the rice, and place on a hot sieve to drain; dish the fowl, and place rice all round it. Serve with melted butter and parsley for sauce; do not use too much broth. Time, one hour or longer.