1 (5-6 lb.) fowl
Water to cover
2 tbsp. butter
1 cinnamon stick
2 tsp. salt
2 tbsp. chopped parsley
2 stalks chopped celery

Wash fowl thoroughly inside and out and rub inside with butter. Put stuffing inside and stitch closed all openings so stuffings won't fall out. Put stuffed fowl in large pot with water. Cover. Skim any foam that appears. Add cinnamon stick, parsley, and celery. Cover and simmer slowly for about 2 1/2 to 3 hours until fowl is tender and stuffing is cooked. To make soup from stock add 1/2 cup of rice and 2 teaspoon of lemon juice and simmer until rice is tender.

STUFFING:

2 c. rice
1 tsp. salt
1 1/2 lb. coarse ground lamb meat
1 tsp. allspice
1/2 c. pine nuts, browned in 2 tbsp. butter

Fry meat. Add pine nuts that have been browned in butter. Add rice. Fry well 2 minutes. Stuff inside fowl.