Truss one chicken (two and a half pounds) for boiling, and cut five
pounds of shoulder of mutton (boned) into two pieces, which roll into
shape; put some trimmings of pork (enough to keep the meat from
sticking) into a large saucepan, and when hot place in the chicken and
the rolls of mutton, and brown them completely by turning them over the
fire. Now make what is called a bouquet, viz.: Put a bay leaf on the
table; on this place three or four sprigs of parsley, one sprig of
thyme, half of a shallot, four cloves, and one table-spoonful of saffron
(five cents’ worth), and tie all together, leaving one end of the
string long, to hang over the top of the saucepan for convenience in
taking out the bouquet. Put the chicken, the mutton, the bouquet, and a
pinch of salt and pepper into three quarts of boiling water; twenty
minutes before they are done (it will require a short hour to cook
them), put in five ounces of rice (soaked an hour in cold water); when
done, take out the bouquet; put the chicken in the centre of a warm
platter; cut the mutton into slices or scollops about half an inch
thick, and form them in a circle by lapping one over the other around
the chicken. Pour the hot soup (freed from grease) over the chicken; or
the chicken may be cut into joints (seven pieces), and the circle around
the platter may be formed of the chicken pieces and mutton scollops
alternating, with the soup poured in the centre.