Take an old hen, and truss in the usual fashion, taking care that the legs and wings are tied very closely to the body. Rub both inside and outside of the bird with two tablespoonfuls of melted butter, with which have been blended a teaspoonful of salt and half as much white pepper.

Now take a large cupful of cooked rice and season with a teaspoonful of curry powder and a little pepper and salt. Place three tablespoonfuls of this rice inside the fowl, together with the giblets, which have been previously stewed for an hour. The bird must be placed inside a dish just large enough to hold it closely, and the remainder of the rice laid around it. Put the dish in a steamer and cook for four hours.