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Boiled Fowl and Rice

  • 1 fowl
  • 2 onions
  • 2 small blades of pounded mace
  • pepper and salt to taste
  • 1/4 pint of rice
  • parsley
  • butter
Take 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. Truss the fowl as for boiling, and put it into a stew pan 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 one hour, should the fowl be large, and about half an 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, place the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen.
Submitted by Cassyjean - Torrington, CT Sep 25, 2009 15 min 30 min 45 min

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