FOWL WITH RICE.
Truss the fowl as for roasting, remove the fat from the inside, and well wash its skin with cold water. Place it in a saucepan, cover with water, add an onion, a carrot, a blade of mace, and some peppercorns. Remove all the scum when it first boils, then put on th« cover, and let simmer very gently till the fowl is nearly tender. Put half a pound of rice into a saucepan, put some of tho liquor from the fowl over it, and let cook till ths rice is. 'tender and has absorbed tho Liquor; season with salt and pepper, add two tomatoes sliced, and a small piece of butler. Dish the fowl, serve it with the rice round it, and rub the carrot through a sieve over the breast of the 4owk
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https://paperspast.natlib.govt.nz/newspapers/OW19030513.2.191.9
Bibliographic details
Otago Witness, Issue 2565, 13 May 1903, Page 63
Word Count
137FOWL WITH RICE. Otago Witness, Issue 2565, 13 May 1903, Page 63
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