1832 - The Cook's Own Book

Chicken Baked in Rice

DDV CULINARY

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.