Stewed Fowl—with Rice

Preparation info

  • Difficulty


  • 5–6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 fowl
  • 2 onions
  • 3–4 sticks of celery
  • 2 pt. stock bouquet garni
  • 4 oz. rice
  • salt and pepper


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 hr. The rice should absorb nearly all the stock. Dish the fowl, removing strings. Remove vegetables and bouquet garni from the rice, correct the seasoning of this, and serve with the bird.