Rice and Chicken

Ingredients

• half a pound of rice
• a plump young chicken
• a slice of butter
• a pinch of salt
• six or eight peppercorns
• a small onion
• as much veal stock as will cover

Method

1. 1

   Wash and boil the rice, then drain.

2. 2

   Truss and boil the chicken with rice, butter, salt, peppercorns, and onion.

3. 3

   Simmer until chicken is cooked.

4. 4

   Serve chicken with rice and sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1531. The excerpt below is the record exactly as published.

a plump young chicken for boiling. Put it into a stewpan with the rice, a slice of butter, a pinch of salt, six or eight peppercorns, and a small onion. Pour in as much veal stock or water as will cover the fowl and the rice, cover the saucepan closely, bring the liquor to the boil, then draw the saucepan to the side, and let all simmer very gently until the chicken is done enough. Take it up, and keep it hot. Strain the rice, and let it swell for a minute or two on a sieve before the fire. Strain the gravy, thicken it with a little flour and butter, add a quarter of a pint of cream, and further season- ing if required, then heat it again. Serve the fowl in the centre of a dish, with the rice neatly arranged round it, a little of the sauce poured over it, and the rest in a tureen. Serve immediately. Time to simmer the chicken, half an hour to three-quarters of an hour from the time the stock boils. Probable cost, 58. or more, according to the price of the chicken. Sufficient for four or five persons. Rice and Chicken (another way).— Boil a chicken and a quarter of a pound of rice as in the preceding recipe. Drain off the rice, and beat it thoroughly till quite smooth with a slice of butter, a little pepper, salt, and grated nut- meg, and as much curry-powder as will make it a bright j'cllow colour. Spread part of the rice on a dish, lay the fowl upon it, and put the rest of the rice round it, leaving the breast uncovered. Make the surface of the rice smooth, and lay upon it a border of hard-boiled eggs cut into quarters lengthwise. Strain the gravy in which the rice was boiled, and serve in. a tureen. Rice and Chicken (a la Creole). — ^Wash half a pound of rice in two or three waters, throw it into boiling water, and boil gently until it is quite tender. Drain it, and put it on a sieve before the fire to swell. Divide two young chickens into neat joints convenient for serving, sprinkle over these a seasoning- made with two crushed cloves, ten powdered peppercorns, and a pinch of ground saffron, and fry in hot fat till they are lightly and equally browned all over. Take them up, and in the same fat fry thirty small onions chopped small. As soon as the onions turn yellow, di-ain and put them into a saucepan with the fried fowl, and pour over all as much veal stock as will cover

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