PILLAU AU RIZ.
Boil a tea-cupful of rice in cold water for ten minutes, then take a roast chicken from a previous day’s dinner; set it into a stew-pan with the rice over, and one ounce of butter, half of an onion, a piece of mace, pepper and salt, and a cup of stock. Simmer slowly for three-quarters of an hour. Dish with the rice all over the chicken.