1 boiling fowl
2 qts. cold water
6 shredded leeks
1 chopped onion
2 tbsp. rice
2 tsp. salt
Good pinch of pepper
1 tbsp. chopped parsley

Draw and truss fowl in the usual way. Place in pot with water and boil slowly; skim well. Simmer gently for 1 hour. Add prepared leek, onions and rice and continue to simmer gently until fowl is tender. Remove the bird, bone and return diced meat to pot. Skim off grease, add parsley and season with pepper and more salt if required.