Boiled Fowl with Rice and Cheese

Ingredients

• a large fowl
• a mince with beef marrow
• the gizzard
• the liver
• a little finely-grated bread-crumb
• three quarters of a pound of well-washed rice
• a bunch of parsley
• two cloves
• two smoked sausages
• a large lump of butter
• some grated Parmesan or Gruyere cheese
• a little grated nutmeg

Method

1. 1

   Make a mince with beef marrow, gizzard, liver, and breadcrumbs.

2. 2

   Stuff the fowl and cover with bacon.

3. 3

   Boil in broth with herbs and sausages.

4. 4

   Cook rice in strained broth, mix with butter, cheese, and nutmeg.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 247. The excerpt below is the record exactly as published.

Boiled Fowl with Rice and Cheese.) Make a mince with beef marrow, the gizzard and liver of a large fowl, and a little finely-grated bread- crumb, seasoned well with salt and pepper. Bone and 618 SWEDEN stuff a fowl with the mixture, and cover with slices of fat bacon tied on with string. Put it into a saucepan just large enough to hold it, and add a bunch of parsley, two cloves, a few peppercorns, and two smoked sausages ; pour over hot rich broth to about half its height, set the pan on the fire, and boil. Before pouring in the broth, see that it is well strained, and the fat skimmed off. When the liquor has been boiling for five minutes remove the pan to the side of the fire, and simmer the contents for forty or fifty minutes — that is, until done. Put three quarters of a pound of well-washed rice into a saucepan; add (to about three times its height) the liquor from the fowl after it has been well strained but the fat left in, and put it on the fire to boil ; then remove it to the side until the rice is cooked, being careful that it does not dry up ; mix in a large lump of butter, some grated Parmesan or Gruyere cheese, a little grated nutmeg

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