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This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XXXV - Chicken with broth. Seethe a handful of rice, then pour off the water and rinse htem and when the hens are almost cooked add the grains in so they can seethe together. Add butter to it. And if you want you can also add fried butter cut small as a finger. This way you can also cook fresh lamb's meat.