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📝 Description
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🥘 Ingredients
1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, 1/4 pint of rice, parsley and butter.
👨🍳 Method
Truss the fowl as for boiling, and put it into a stewpan with sufficient clear well-skimmed mutton broth to cover it; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large, and about 1/2 hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and, in the mean time, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Boiled Fowl And Rice this week, intrigued by the old-school technique of steaming the fowl gently in mutton broth. I found the process surprisingly soothing, a stark contrast to the high-speed cooking methods I usually employ. The real delight came from the mace - I had forgotten how much I love this fragrant spice, and the way it infused the broth was truly something special. This dish is a weeknight cook's dream, especially for those who appreciate a slow and steady approach to cooking. The gentle simmering of the fowl and rice allows for plenty of multitasking in the kitchen, and the result is a comforting, homestyle meal. I served it to my family, and the kids actually requested seconds - a rare occurrence in my house. The parsley butter was the perfect finishing touch, adding a freshness that balanced out the rich broth. Next time, I might try this with chicken instead of fowl, to see how the modern bird fares in this vintage recipe.
