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Fowl, with Rice

Prepare the fowl as if for boiling; cover with water, or good veal broth, if at hand. Skim well while boiling, and put into the saucepan, half an hour before the fowl is cooked, a quarter of a pound of rice, salt, pepper, and an onion. Stew very gently till tender. Take out the fowl, strain the rice, and put the latter before the fire to swell; thicken the broth with flour and butter; serve the fowl on the centre of a dish, with the rice round, and the sauce over all. The delicate appearance of the fowl will be spoiled if the rice be not well-washed, and the scum carefully removed. Time, one hour to boil fowl; half an hour to stew rice. Probable cost, 4s. Sufficient for four or five persons.