Take two large Fowls well singed and clean, a Piece of Bacon about two Pounds, skined and pared clean, put them into a Pot with a Pound of Rice, and two Gallons of Water. When the Water boils, let it boil three quarters of an Hour, then take up the Fowls and Bacon, keep them hot, and drain all the Water from the Rice. Set it over a very slow Fire till the Rice is dry, then lay the Rice in your Dish, and the Fowls and Bacon on the Top. When you can have hard Eggs to garnish the Dish, it is proper.
Or boil it this way; set on a large Pot, nice and clean, take a Quart of Rice, tye it loose in a very clean Cloth, put it in the Water cold with the Bacon. Let it boil an Hour, then take up the Rice, untye it, and stir in one Spoonful of the strong Gravy, grate half a Nutmeg, stir it well together, tye it up tight again, put it into the Pot, and the Fowls. When they are enough, take up the Rice, lay it in your Dish, and the Fowls and Bacon on the Top.