Fowls Boiled with Rice

Ingredients

• two full-grown fowls
• half a pound of rice
• a tablespoonful of flour
• a large slice of butter
• season it with salt

Method

1. 1

   Boil the cleaned and stuffed fowls in boiling water for 45 minutes to 2.5 hours.

2. 2

   Wash and boil the rice as for vegetable soup, season with salt, mix flour with cold water to make a thin batter, stir it into the rice, and let it cook until done.

3. 3

   Stir in butter, place fowls in a dish, cover with rice, and serve.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 9. The excerpt below is the record exactly as published.

FOWLS, BOILED WITH RICE. Take pullets or full-grown fowls that have been properly cleaned and stuffed and put them on to boil in boiling water, the length of time depending on the tenderness of the fowls, varying from three-quarters of an hour to two hours and a half. For two full- grown fowls take half a pound of rice, wash and boil it as for a vegetable soup. When it is done season it with salt and mix up a tablespoonful of flour with some cold water to make a thin batter, stir it in the rice, and let it stay on the fire until the batter is done, then stir in a large slice of butter

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