Chicken Réchauffé (Mrs. Cloete.)

Instructions

1. Take the remains of either roast or boiled fowl and cut into joints.
2. Make a stock of the bones.
3. Thicken it with a little maizena, a piece of fresh butter, salt, pepper, a pinch of sugar, one bay leaf, and a teaspoonful of tomato sauce.
4. Put the chicken in and stew slowly for half an hour.
5. Boil some rice in milk and season it well with pepper and salt.
6. Make a border of the rice round the dish, placing the chicken in the centre.