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Poularde, with Rice

Wash half a pound of best Carolina rice in several waters. Pluck and draw carefully a fine capon, and truss it for boiling. Put it into an oval stewpan with the rice, which should have been well drained, an onion stuck with two cloves, and as much nicely-flavoured broth as will cover the fowl. Simmer gently for an hour and a half; strain the gravy, and if it is not sufficiently reduced set aside part of it, and use only as much as is required for sauce for the fowl. Skim the fat from the top. Put the rice upon the dish, lay the fowl upon it, and pour the sauce over all. This dish will be improved if the sauce is thickened with flour, and made to look white by the addition of a little cream or new milk, but this will add to the expense. A small quantity only of sauce must be poured over the fowl or its appearance will be spoilt. Even without the cream this is a pleasing dish, and it is inexpensive and wholesome. Time to simmer the fowl, about an hour and a half. Probable cost, 3s. to 5s. Sufficient for five or six persons.