Poulet au-riz

Ingredients

• an old fowl
• about two pints of cold stock
• one large onion
• two small ones
• half a head of celery
• a bunch of herbs
• six peppercorns
• a small teacupful of rice

Method

1. 1

   Truss the fowl and place it in a pan with cold stock.

2. 2

   Cover and bring to a boil, then add onion, celery, herbs, and peppercorns.

3. 3

   Stew gently for 1 hour, then add rice and continue to stew until both the fowl and rice are tender.

4. 4

   Ensure the rice absorbs most of the stock before serving.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 36. The excerpt below is the record exactly as published.

Poulet au-riz. This is an economical manner of cooking an old fowl, and is very common in France. The disadvantages of old fowls are that they are tough and tasteless. The first defect can be to a certain extent remedied by long, gentle stewing, and the second by the addition of suitable flavourings of herbs and vegetables. Let the fowl be killed in cold weather, so that it may hang- as long as possible before it is cooked. Some persons recommend that the fowl should be wrapped in a cloth and buried in the earth for a few hours, which is said to have the effect of making it tender. When it has been trussed (for boiling), it should be put into a pan with about two pints of cold stock ; cover it, and when it boils the following vegetables 86 should be added : — one larg'e onion or two small ones, half a head of celery, a bunch of herbs, also six pepper- corns. Cover the pan closely, and stew very gently for one hour, then add a small teacupful of rice

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