Stewed Fowl—with Rice

• 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