| How To Cook: |
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1. Cut up an old fat fowl.
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2. Fry in butter, add chopped onion, when golden-brown cover with water, season with salt, add tomatoes and parsley.
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3. Simmer gently until tender. Strain the broth.
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4. Remove bones and skin from chicken and cut up the meat.
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5. Cook the rice in broth and when it is nearly tender, add chicken and salt if required.
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6. Simmer until broth is yellow and not too thick.
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7. Skim fat from surface before serving.
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