Having been braised as before, have a quarter of a pound of good rice washed, put in a stewpan, with a pint of broth, three spoonfuls of the capon's fat from the stewpan, a bouquet of parsley, let it simmer until it is tender, take the parsley out, add two ounces of butter, a little salt, pepper, nutmeg, stir it round, or form it into a delicate pulpy paste, lay some of it on a dish with the capon on it, put the remainder round it, making it smooth with a knife, leaving the breast uncovered; salamander the rice, and serve clear gravy separate; sometimes I add a little curry powder in the gravy, and eggs: and bread-crumb the rice, and salamander or make the rice yellow with curry powder, and make a border of half eggs round the dish, it looks well, and that is a great thing; and one fowl done thus will often go as far as two plain. It is generally the custom with us to send either ham, tongue, or bacon, as an accompaniment to poultry. I endeavor to vary it as much as possible; the following is one of my receipts.