1 (6 or 7 lb.) rooster or stewing hen
Neck
Giblets
Liver
1 lg. onion, chopped fine
2 tbsp. salt
2 (No. 2) cans tomatoes
1 tbsp. whole black pepper
2 or 3 twigs of thyme
3 c. rice
3 tbsp. flour

Take a 6 or 7 pound rooster or hen, wash, put in roasting pan on top of stove. Cover 2/3 of rooster with hot water. Put neck, giblets and liver in water, also. Add onion, salt, thyme and tomatoes, put through a colander. Cover and boil hard. After one hour, add whole black peppers, and butter. Turn down to simmer. Baste and turn fowl occasionally. After 2 1/2 hours of cooking, take out 2 1/2 cups of liquid. Put in separate pot, bring to a boil, then add into that washed, unsalted rice and cook. After 3 1/2 hours cooking, remove rooster from roasting pan, thicken liquid in pan with flour, after that is thoroughly mixed, return rooster to roasting pan for thorough heating before serving. Serve with rice; spread on big platter and rooster in nest of rice. Serve 10. When using hens for this pilaf, cut down cooking time and do not put in butter if hens are fat.