io% 2 *he Art of Cookery , 
t hen ftir it up very often, and let it flew till the rice is foft. 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 difh with 
the fowls, cover it over with the rice, and garnifh 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 drefling them. 
Another way to make a fellow . 
TAKE a leg of veal about twelve or fourteen pounds weight, 
an old cock fkinned, chop both to pieces, put it into a pot with 
five or fix blades of mace, fome whole white pepper, and three 
gallons of water, half a pound of bacon, two onions, and fix 
cloves; cover it clofe, and when it boils let it do very foftly till 
the meat is good for nothing, and above two-thirds is wafted, 
then ftrain it; the next day put this foup into a fauce-pan, with 
a pound of rice, fet it over a very flow fire, take great care it 
do not burn ; when the rice is very thick and dry, turn it into 
a difh. Garnifh with hard eggs cut in two, and have roafted 
fowls in another difh. 
Note, You are to obferve, if your rice fimmers too faft it will 
burn, when it comes to be thick. It mu ft be very thick and dry, 
amd the rice not boiled to a mummy. - 1 
To make ejfence of ham , 
TAKE off the fat of a ham, and cut the lean in flices, beat 
them well and lay them in the bottom of a ftew-pan, with flices 
of carrots, parfnips, and onions ; cover your pan, and fet it 
over a gentle fire: let. them flew till they begin to ftick, then 
fprinkle on a little flour, and turn them ; then moiften with broth 
and veal gravy. Seafon them with three or four mufhrooms, 
as rjiany truffles* a whole leak, fome parfley, and half a dozen 
cloves : or inftead of a leek, a clove of garlick. Put in fome 
crufts of bread, .and let them fimmer over the fire for a quarter 
of an hour ; ftrain it, and fet away for ufe. Any pork or ham 
does for this, that is well made. 
Rules to he obferved in all made-difhes . 
FIRST, that the ftew-pans, or fauce-pans, and covers, be 
very clean, free from fand, and well tinned; and that all the 
white fauces have a little tartnefs, and be very fmooth and of a 
fine thicknefs, and all the time any white fauce is over the fire 
keep ftirring it one way. 
And 
