Required: One fowl - a tough one will do. One large carrot, turnip, and onion. A bunch of parsley, thyme, marjoram, and a bay-leaf. Half a pound of rice. Half an ounce of butter. Four tomatoes. Salt and pepper. Two teaspoonfuls of chopped parsley.

Truss the bird, and put it into a saucepan, with boiling water to cover it. Add the vegetables and herbs, the latter tied together, and simmer very slowly for about three-quarters of an hour. Then wash and add the rice. Continue the simmering slowly till the rice has soaked up very nearly all the liquor; this may take an hour. The saucepan should be kept constantly stirred. Then take out the vegetables and the fowl. Keep the latter hot; the former will do for the stockpot.

Pour off any liquor there may be, and add to the rice the butter, tomatoes (rubbed through a sieve), salt, pepper, and parsley, and stir over the fire for eight minutes.

Put the bird on a hot dish, and arrange the rice round it.

Cost, 3s.