Page:Mrs Beeton's Book of Household Management.djvu/794

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Ingredients.—1 fowl, 4 ozs. of rice, 1 quart of stock, 2 or 3 onions, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt and pepper.

Method.—Truss the fowl for boiling, put it into a stewpan, or earthenware stew-casserole, with the cold stock; when it boils add the onions and celery in large pieces, and the herbs and peppercorns tied in muslin. Cover closely, and cook very slowly for 1 hour, then add the rice (previously well washed), salt to taste, and continue the gentle cooking until both fowl and rice are perfectly tender. The rice should absorb nearly all the stock. Before serving, remove the vegetables and herbs, season with salt and pepper, and place the fowl on a hot dish, surrounded by the rice.

Time.—From 1½ to 2 hours. Average Cost, 3s. 9d. to 4s. 6d. Sufficient for 5 or 6 persons.

See "Chicken, Ramakins of," No. 1186, and "Chicken, Small Soufflé of," No. 1193.

Ingredients.—The remains of 1 or 2 cold roast fowls, 2 ozs. of butter, 1 oz. of flour, ¾ of a pint of stock, 1 pint of shelled peas, salt and pepper.

Method.—Divide the fowl into pieces convenient for serving, and boil the bones and trimmings down for stock. Fry the fowl in hot butter until well-browned, then remove and keep it hot, and sprinkle in the flour. Brown slightly, add the stock, stir until boiling, and season to taste. Replace the fowl, cover closely, draw the stewpan aside where the contents will keep hot without cooking, and let it remain for ½ an hour. Meanwhile boil and drain the peas, and season them with pepper. Serve the fowl arranged in a circle on a hot dish with the