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From: The Thorough Good Cook

Poultry: 18. Fowl a la Turque

Empty a fine fowl, and be particular in washing the inside of it with very hot water; if you leave any blood in it, the rice will be full of scum. Your rice, having boiled a sufficient time in rich broth, season it with salt, and introduce some into the body of the fowl, which you next roast, well wrapped up in layers of bacon and in paper; it requires an hour to be sufficiently done. Send it up with rice round the fowl, like that you have used to put inside, only add to it two spoonfuls of very good B├ęchamel, well seasoned-do not let it be too thin, and pour a little smooth sauce over the bird. Take particular care to keep the fowl white.

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