Cook as in the last recipe. Half an hour before dishing the fowl dip out a great cupful of the gravy, season well, and stir in a beaten egg. Boil a cupful of raw rice fast in two quarts of salted water with a stalk of celery cut into four pieces, for ten minutes; drain and shake in a colander; pick out the bits of celery, put the rice into a saucepan and cover with the hot chicken-gravy. Set in a pan of boiling water over the fire and cook gently for fifteen minutes, or until the rice, in swelling, has absorbed all the gravy. Each grain of rice should remain whole. Rice paste is abhorrent to a just taste. Make a border of the rice about the chicken when dished, and help a little with each portion of chicken.