Chicken and Rice
From The household cook book, 1902
Serves 4
Time: 30 to 60 minutes.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 116. The excerpt below is the record exactly as published.
CHICKEN AND RICE — Take fricasseed chicken and remove the bones from the largest pieces, leaving the others in. Cover the bottom of a small pudding^dish with cold boiled rice, then put in a layer of the chicken, sprinkled with salt and pepper; then more rice, 154 POULTRY and so on until the dish is full. Have the last layer rice. Put in the gravy that is left, and cover the whole with the yolk of an egg
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