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RICE AND CHICKEN (a la Creole)

Wash half a pound of rice in two or three waters, throw it into boiling water, and boil quickly until it is quite tender. Drain it, and put it on a sieve before the fire to swell. Divide two young chickens into neat joints convenient for serving, sprinkle over these a seasoning made with two crushed cloves, ten powdered peppercorns, and a pinch of ground saffron, and fry in hot fat till they are lightly and equally browned all over. Take them up, and in the same fat fry thirty small onions finely chopped. As soon as the onions turn yellow, drain and put them into a saucepan with the fried fowl, and pour over all as much veal stock as will cover them. Let all simmer gently together until the chicken is done enough. Put the pieces of chicken on a dish, thicken the gravy with a spoonful of brown thickening, and pour it over them: serve the rice on a separate dish. The rice and the chicken should be stewed at the same time, that they may be sufficiently cooked and hot together. Time to simmer the chicken, about forty minutes. Probable cost of chickens, 2s. 6d. each, when in full season. Sufficient for seven or eight persons.