Title: Blank Manng of Chicken
 Categories: Poultry, Old, British
      Yield: 4 Servings
     3 lb boiling chieken
     1    onion, skinned
     1    bouquet garni
     8 oz short grain rice
     2 oz butter
     2 oz castor sugar
     2 oz ground almonds
     2 oz blanched whole almonds
          Lard or oil for frying
          Fresh Parsley
          The Almond Milk
     2 pt Water
     8 oz Ground powded Almonds
     1 ts Caster Sugar
 Year 1066
 Make the almond milk by simmering the almonds gently in the water
 and sugar until all the flavour is extracted (about 12 hours). 
 Strain. Place the  chicken in a large saucepan, cover with 
 boiling water, add the onion, bouquet garni and seasoning. Cover,
 bring to the boil and simmer until the bird is tender.'About 1 1/2
 -2 hours, according to age and size.) When cooked, remove from 
 the stock, discard the skin and bones, cut the flesh into bite-sized
 pieces and keep warm.
  Cook the rice in the almond milk, adding some of the chicken 
 stock to make up the required amount of liquid. Drain the rice 
 but do not dry it-it should be moist. Return the rice to the 
 saucepan and add the diced chicken, butter, sugar and ground 
 almonds. Season well. Fry the whole almonds lightly in the oil 
 or fat until golden. Sprinkle with a little salt. Serve the rice 
 on a heated dish, decorated with the fried almonds and parsley.