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Boiled Fowl, Indienne

Cut off the head and feet of a tender, three-and-a-half-pound fowl. Singe, draw, keeping the liver and heart. Brown in a small frying pan half a small white onion, finely chopped up, with a teaspoon butter, then place the onion in a bowl. Finely chop the liver and heart, and add to the bowl with half ounce finely chopped fresh beef marrow, three tablespoons bread crumbs, two tablespoons milk and one raw egg. Season with half teaspoon curry powder, three saltspoons salt and a saltspoon thyme. Mix well, stuff the fowl with this force, neatly truss, lay it in a saucepan and pour in sufficient cold water to cover the bird, adding one carrot, one onion, two leeks, three branches celery and two branches parsley. Season with a tablespoon salt and a teaspoon curry powder, cover the pan and let boil for one hour. Remove all the vegetables from the pan, add six ounces raw rice, cover the pan again and set in the oven for forty minutes. Remove, dress the rice on a large hot dish, untruss the fowl and lay it on the rice, pour a curry sauce over and serve.