Truss a fowl as for boiling, pass it a few minutes in the oven, raising it up with fat bacon or buttered paper; fry some onions, a few bruised coriander seeds, and a few cardamom seeds whole: fry a nice light color four onions cut in slices, add to this a gill or more of cream, having all fried in a little butter; put in your fowl with some good veal stock, have ready some rice boiled in milk for two minutes, skim it off and add it to the fowl, frequently looking at it and moving it to keep it from sticking or burning: let your fowl stew for a quarter of an hour before you add the rice: do not let the rice get mashed; season with cayenne pepper and salt, put all the rice and liquor round the fowl: you can use rabbits, or chickens, or quails, or veal, instead of fowl, the same way.

Gravy may be made thus: Nicely wash the feet of a fowl, and cut them and the neck into small pieces, simmer them with a little browned bread, a slice of onions, a bit of parsley, and thyme, some pepper, and salt, and the liver and gizzard in a quarter of a pint of water; simmer them till they are reduced to a half; take out the liver, bruise it, and strain the liquor to it, then thicken it with flour and butter, and add a teaspoon-ful of mushroom ketchup.