pieces of white cauliflower, or vegetable marrow, the chief object
is to keep them white; it is best to select white legged poultry for
boiling, as they prove whiter when dressed.

* * * * *

AMNASTICH.

Stew gently one pint of rice in one quart of strong gravy till it
begins to swell, then add an onion stuck with cloves, a bunch of sweet
herbs, and a chicken stuffed with forcemeat, let it stew with the rice
till thoroughly done, then take it up and stir in the rice, the yolks
of four eggs, and the juice of a lemon; serve the fowl in the same
dish with the rice, which should be colored to a fine yellow with
saffron.

* * * * *

FOWLS STEWED WITH RICE AND CHORISA.

Boil a fowl in sufficient water or gravy to cover it, when boiling for
ten minutes, skim off the fat and add half a pound of rice, and one
pound of _chorisa_ cut in about four pieces, season with a little
white pepper, salt, and a pinch of saffron to color it, and then stew
till the rice is thoroughly tender; there should be no gravy when
served, but the rice ought to be perfectly moist.

* * * * *

CURRIED CHICKEN.