Mrs. Beeton's All About Cookery

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Fowl, Boiled, and Rice

served on a border of mashed potatoes,
served on a border of mashed potatoes,

IN- GREDIENTS for sufficient for 4 persons.-1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, 1/4 pint of rice, parsley and butter. AVERAGE COST, 2s. 9d.

Truss the fowl as for boiling, and put it into a stewpan with sufficient clear, wellskimmed mutton broth to cover it; add the onion, mace and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large and about 1/2 hour before it is ready, put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed, to dry before the fire, and, in the meantime, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen.

TIME. A large fowl, 1 hour.

SEASONABLE all the year.

Fowl, To Bone (for Fricassees,

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