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1832 - The Cook's Own Book

Chicken Baked in Rice

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1832 - The Cook's Own Book
Chicken Baked in Rice

Cut a chicken into joints as for a fricassee,
season it well with pepper and salt,
lay it into a pudding dish lined with slices of ham or bacon,
add a pint of veal gravy,
and an onion finely minced;
fill up the dish with boiled rice well pressed and piled as high as the dish will hold,
cover it with a paste of flour and water;
bake it one hour, and before serving take off the paste.


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