Chicken Baked in Rice
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 356. The excerpt below is the record exactly as published.
Chicken, Baked, in Rice.— Cut a chicken into neat joints, and season each with pepper, salt, and a vei-j- little poimded mace. Place some slices of bacon at the bottom of a deep dish, lay the' chicken upon it, strew over it a finely-minced onion, iDom- a breakfast-cup- ful of veal stock over all, and pie up the dish with boiled rice
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