Put one pound of rice into a frying-pan with two ounces of butter, which keep moving over a slow fire, until the rice is lightly browned ,• then have ready a fowl trussed as for boiling, which put into a stewpan, with five pints of good broth; pound in a mortar about forty cardamom seeds with the husks, half an ounce of coriander seeds, and sufficient cloves, allspice, mace, cinnamon, and peppercorns, to make two ounces in the aggregate; which tie up tightly in a cloth, and put into the stewpan with the fowl; let it boil slowly until the fowl is nearly done; then add the rice, which let stew until quite tender and almost dry; have ready four onions, which cut into slices the thickness of half crown pieces; sprinkle over with flour, and fry, without breaking them, of a nice brown color; have also six thin slices of bacon, curled and grilled, and two eggs boiled hard; lay the fowl upon your dish, which cover over with the rice, forming a pyramid; garnish with the bacon, fried onions, and the hard-boiled eggs cut into quarters, and serve very hot.