As printed in "The Centennial Cookbook," 1876

Boil a pint of rice rather soft, but not gluey, also boil a pair of chickens. While the rice is warm stir into it a large spoonful of butter, season with black pepper, a teaspoon of made mustard and a little salt; then add three eggs well beaten. Put half of the rice in a baking dish, cut up the chickens and lay on it; then cover them with the rest, and bake.

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Food editor and chief critic

Eating all of the chicken livers just as fast as I can.