then stir it up very often, and let it stew till the rice is soft. Boil two fowls, and a fine piece of bacon of about two pounds weight as common, cut the bacon in two pieces, lay it in the dish with the fowls, cover it over with rice, and garnish it with about half a dozen hard eggs and a dozen of onions fried whole and very brown.
Note, This is the true Indian way of dressing them.
Another way to make a pellow.
TAKE a leg of veal about twelve or fourteen pounds weight, an old cock skinned, chop both to pieces, put it into a pot with five or six blades of mace, some whole white pepper, and tree gallons of water, half a pound of bacon, two onions, and six cloves; cover it close, and when it boils let it do very softly till the meat is good for noting, and above two-thirds is wasted, then strain it; the next day put this soup into a sauce-pan, with a pound of rice, set it over a very slow fire, take great care it do not burn; when the rice is very thick and dry, turn it into a dish. Garnish with hard eggs cut in two, and have roasted fowls in another dish.
Note, You are to observe, if your rice simmers too fast it will burn, when it comes to be thick. It must be very thick and dry, and the rice not boiled to a mummy.
To make essence of ham.
TAKE off the fat of a ham, and cut the lean into slices, beat them well and lay them in the bottom of a stew-pan, with slices of carrots, parsnips, and onions; cover your pan, and set it over a gentle fire: let them stew till they begin to stick, then sprinkle on a little flour, and turn them; then moisten with broth and veal gravy. Season them with three or four mushrooms, as many truffles, a whole leek, some parsley, and half a dozen cloves: or instead or a leek, a clove of garlick. Put in some crusts of bread, and let them simmer over the fire for a quarter of an hour; strain it, and set away for use. Any pork or ham does for this, that is well made.
Rules to be observed in all made-dishes.
FIRST, that the stew-pans, or sauce-pans, and covers, be very clean. free from sand, and well tinned; and that all the white sauces have a little tartness, and be very smooth and of a fine thickness, and all the time any white sauce is over the fire keep stirring it one way.
And
