Wash very clean two pounds of rice, stew it till perfectly tender with a little water, half a pound of butter, some salt, whole pepper, cloves and mace, and keep the stewpan closely covered; boil two fowls and one pound and a half of bacon, put the bacon in the middle, and the fowls on each side, cover them all over with the rice, and garnish with hard-boiled eggs and fried whole onions.