Baked Chicken with Rice

Ingredients

• two large or three small chickens
• one and a half pints of rice
• one large spoonful of butter
• five eggs
• a little salt
• pepper
• nutmeg also if the flavor is admired

Method

1. 1

   Cut up and half fry the chickens.

2. 2

   Boil the rice until done.

3. 3

   Stir butter into the hot rice.

4. 4

   Beat the eggs and mix them with the rice, adding salt, pepper, and nutmeg if desired.

5. 5

   Place the chickens in a baking dish and cover with the rice.

6. 6

   Brown in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 56. The excerpt below is the record exactly as published.

pepper, salt, and cloves. Let the pigeons stew for half an hour longer, then take a little of the gravy from the pot and thicken it with a tea- spoonful of flour; return this to the pot, and stir well. Have ready some slices of hot buttered toast on a dish, and upon these lay the birds ; pour the gravy over the whole. Mutton-chops cooked in the same way are very good. BiCB PiB. Take two large or three small chickens, and cut them up and half fry them; then boil one and a half pints of rice until the grains are done. One large spoonful of butter, stirred into the rice while hot. Beat up five eggs well, and stir them into the rice, with a little salt and pepper; nutmeg also if the flavor is admired

Cook this with the app: pantry check, scaling, and the assistant.