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Fowl Pilau

Stew a young fowl in half a gallon of good veal broth, with the following spices fastened in a muslin bag. Of cloves, allspice, mace, and peppercorns, each a quarter of an ounce, coriander-seed and cinnamon, half an ounce, and forty cardamom seeds, all pounded. Soak one pound of good rice in water for ten minutes, drain and fry it with two ounces of butter until slightly browned, then add it to the broth, and stew until the fowl is tender, and nearly without moisture. Have ready six slices of bacon, curled and grilled, and a couple of onions, sliced and fried a nice brown. Pile the fowl in the middle of a dish with the rice over it, and garnish with the bacon, fried onions, and hard-boiled eggs. Cut into quarters. Time, half an hour to stew without rice; half an hour with it. Probable cost, 4s. 3d. Sufficient for four or five persons.