Chicken and Rice

Truss a chicken for boiling, and put it in a stewpan with half a pound of parboiled rice and an ounce of butter, a few peppercorns, and a little salt; moisten, with white stock, or water enough to well cover the fowl and rice; place a round of buttered paper on the top, put the lid on, and set the whole to simmer very gently indeed over a slow fire for about three-quarters of an hour; and when the chicken is done, remove it from the rice, and place it on its dish; add two yolks of eggs, half a gill of cream, a very little nutmeg, pepper and salt to the rice; stir over the fire until quite hot, and with a spoon garnish neatly round the chicken, and serve.

Note.—If the chicken is intended for a child, or au invalid, leave out the butter, cream, spice, and eggs.