Singe, draw, and wipe well a tender fowl of three pounds; truss it from the wing to the leg, then put it into a saucepan covering it with water; add two pinches of salt, half a pinch of pepper, one carrot cut into four pieces, one whole onion stuck with three cloves, and a bouquet (No. 254). Cook for about twenty-five minutes, or until half done, then add half a pint of well-picked, raw rice; cook again for twenty minutes, and when finished, dish up the chicken, suppressing the bouquet, onion, arid carrot; arrange the rice nicely around it, and serve.