Stewed Fowl—with Rice

Preparation info
  • 5–6

    • Difficulty


    • Ready in

      2 hr

Appears in

By Isabella Beeton

Published 1861

  • About


  • 1 fowl
  • 2 onions
  • 3–4 sticks of celery


Slice the vegetables and place a few pieces inside the body of the fowl. Truss the bird for boiling, place in a large saucepan or casserole, add the stock and bring to boiling-point. Add remainder of vegetables, and bouquet garni, tied in muslin. Cover closely, and cook very gently for 1 hr., then add well-washed rice and seasoning. Continue cooking gently until fowl and rice are tender—about 2