This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
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.
 
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