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Chicken Fricassee

Cut the fowl in convenient pieces and sear each piece in a little hot fat in a frying-pan. Have a quart of boiling water in the pail of the cooker, put in the chicken, cover closely and set in the cooker for about five hours. If it seems at all tough, cooking may be hastened by putting it on the fire for the last half hour, or the pail may be again set on the stove, re-heated, and returned to the cooker.

Thicken the liquor, add cream, stir in some boiled rice, and serve around the chicken.