Cut a chicken into pieces the size you wish to serve at the table. Wash clean, and put in a stew-pan with about one-eighth of a pound of salt pork, which has been cut in small pieces. Cover with cold water, and boil gently until the chicken begins to grow tender, which will be in about an hour, unless the chicken is old. Season rather highly with salt and pepper, add three tea-cupfuls of rice, which has been picked and washed, and let boil thirty or forty minutes longer. There should be a good quart of liquor in the stew-pan when the rice is added. Care must be taken that it does not burn.
Instead of chicken any kind of meat may be used.
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