Boiled Chicken with Rice

Chicken simmered with onions, cloves and herbs and served with gravy and rice.

Singe, draw and truss a chicken and boil it for fifteen minutes; add one onion stuck with three cloves, one saltspoonful each of salt and pepper and a bunch of sweet herbs. Take out the onions and herb and put in a breakfast cupful of well washed rice and boil until the rice is tender; dish the fowl, add a teacupful of gravy or stock to the liquor in which it was boiled; pour the gravy and rice around the fowl, and serve.