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Boiled Fowl and Rice


Boiled fowl served with rice cooked in the stock (Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

940. INGREDIENTS: 1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, ¼ pint of rice, parsley and butter.
Mode: Truss the fowl as for boiling, and put it into a stewpan with sufficient clear well-skimmed 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 about½ 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 mean time, 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.
Average cost:, in full season, 2s. 6d.
Sufficient: for 3 or 4 persons.
Seasonable: all the year, but scarce in early spring.

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