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Fowl, Indian Dish Of

Put over the fire in a large stewpan two quarts of good veal broth, in which place a fowl, trussed as for boiling; add the following spices (pounded), tied in a muslin bag: of cloves, allspice, mace, and peppercorns, each a quarter of an ounce, and of coriander-seed and cinnamon, half an ounce, with forty cardamom seeds. Brown slightly in a frying-pan with two ounces of butter, a pound of well-washed rice (Patna); and when the fowl is nearly done, add the rice, and stew until soft. Cut two or three middle-sized onions into slices, dredge with flour, and fry a nice brown colour, without breaking the rings. Have ready six slices of bacon curled and grilled, and a couple of eggs, boiled hard and quartered. Arrange the fowl in a pyramidal form upon a dish, smother with the rice, and garnish with the sliced onion, bacon, and eggs. Time, half an hour to stew fowl; half an hour to stew fowl and rice. Probable coast, 5s. Sufficient for four or five persons.