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Pilau of Fowl

Truss a plump young chicken as if for boiling. Put it into a stewpan, with five pints of stock seasoned rather highly with pepper, salt, and powdered mace, and boil gently until it is three-parts done. Whilst the fowl is boiling, wash a pound of best Patna rice, and dry it in a soft cloth. Throw it into boiling water, and boil quickly for five minutes, drain it, and stir it in a stewpan with two ounces of butter until it is equally and lightly browned. When the fowl is half cooked, put in the rice, and four ounces of Sultana raisins, and let all simmer gently together until the grains are tender without being broken, and the gravy is almost absorbed. Lay the fowl in a hot dish, cover with the rice, lay the raisins on the top, and garnish the dish with hard-boiled eggs cut into quarters, or with thinly-sliced onions fried until they are quite dry and brown. Serve very hot. Time to boil the fowl, according to size. Three-quarters of an hour to simmer the rice. Sufficient for four or five persons. Probable cost, 3s. 6d., with a chicken at 2s. 6d.