Home › The Principles of Cookery › Rice, Fowl Stewed In

Rice, Fowl Stewed In

Take a fowl, half boil it in a moderate quantity of water, then put to it a quarter of a pound of rice with some mace. Stew the fowl till it becomes tender. Some well-seasoned veal broth added during the stewing will make the dish more savoury. Take care to stew the fowl till it becomes tender; it must not, however, be too much stewed, or it will fall to pieces and lose its form.