To boil Fowl with Rice

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For stewing the fowl
For the rice
Instructions (7)
  1. Stew the fowl very slowly in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt.
  2. About half an hour before it be ready, put in a quarter of a pint of rice, well washed and soaked.
  3. Simmer till tender.
  4. Strain the rice from the broth.
  5. Put the rice on a sieve before the fire.
  6. Keep the fowl hot.
  7. Lay the fowl in the middle of the dish, and the rice round it, without the broth.
Original Text
To boil Fowl with Rice. Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it be ready, put in a quarter of a pint of rice, well washed and soaked. Simmer till tender; then strain from the broth, and put the rice on a sieve before the fire. Keep the fowl hot; lay it in the middle of the dish, and the rice round it, without the broth; which will be very nice to eat as such; but the less liquor it is done with the better.
Notes
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