slices of raw ham into the pilau-pot ; but this is in strict-
ness inadmissible, as the pilau is essentially a Mussulman
dish. The following is an Indian recipe* : Take 1 seer of
good rice, 1 seer of butter, 2 fowls (or other meat as above),
3 pahs of almonds, J lb. of raisins (sultanas), 1 oz. of a mix-
ture of allspice, powdered mace, cardamoms, cloves, 1 tolah
of saffron, 1 fresh onion, 2 oz. ginger, 1 oz. salt, ^ oz. whole
black pepper, 1 lb. dhiey✪ Pilau, or Pilaff. Boil the rice till it is half done ;
fry the onions in the butter until they are brown ; then take
them out and put in the raisins till they are fried, and take
them out, or boil the raisins. Then cut the fowls to pieces,
and rub them over with the ginger and dhiey, and allow
them to remain in this state two hours ; put some butter at
the bottom of a casserole, over this put a layer of rice, over
this distribute some of the onions, raisins, and almonds ;
sprinkling it with saffron and water, then put a layer of the
meat, and so on alternately till the vessel is filled ; then
pour the butter over it ; cover the casserole and close it
with paste, so that little steam may escape ; put it between
a slow top and bottom, or braising, heat, or in an oven, and
cook it three hours.
Valencia Rice, or Arroz a la Valenciana, is a dish supposed
to be of Moorish origin. The rice is boiled granular, open,
and soft, but not pasty. It is then mixed with a combina-
tion of oil and tomatoes, whereby it receives a beautiful
yellow colour.
Pepper-pot Soup is an East Indian dish, consisting of a
julienne soup with dice of pickled pork, veal, fowl, and the
meat of a good-sized crab.
Chinese Bird s-nest Soup) is also called Indian and Batavia
Soup. The Japanese call the nests Sunan, the Chinese
Salangan. They are the nests of the marine rock-swallows,
Alcyo petrceus, which breed in caverns on islands of the
* Indian recipe for pilau, from the late Captain .Tohn Rose Troup. A
Bombay fieer— 12 oz. ; a (ola/i is equal to the weight of one rupee, or A of
» pound, Dhiey is curds.
2lS
THE SPIRIT OF COOKERY
Pacific. The nests consist of marine cdgce (fucus or vareck,
or others) mixed with small feathers. They have to be
steeped in water or broth for at least twelve hours, and
when the feathers have been picked out with a forceps,
must be finely sliced, and boiled in standard broth until
tender. They are then placed in the finished gravy-broth,
which should never be made thick, so that the slices of
algae be perfectly visible.
Japanese Beclie de Mer Soiqn — The animal passing under
the French name beche is taken in the Japanese seas and
dried. When it is well cooked it yields a trembling, coherent,
gelatinous mass. It is immersed in a savoury soup, and
constitutes a first-rate delicacy.
Chutnees or Chutneys.
Page 144 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
slices of raw ham into the pilau-pot ; but this is in strictness inadmissible, as the pilau is essentially a Mussulman dish. The following is an Indian recipe* : Take 1 seer of good rice, 1 seer of butter, 2 fowls (or other meat as above), 3 pahs of almonds, J lb. of raisins (sultanas), 1 oz. of a mixture of allspice, powdered mace, cardamoms, cloves, 1 tolah of saffron, 1 fresh onion, 2 oz. ginger, 1 oz. salt, ^ oz. whole black pepper, 1 lb. dhiey. Boil the rice till it is half done ; fry the onions in the butter until they are brown ; then take them out and put in the raisins till they are fried, and take them out, or boil the raisins. Then cut the fowls to pieces, and rub them over with the ginger and dhiey, and allow them to remain in this state two hours ; put some butter at the bottom of a casserole, over this put a layer of rice, over this distribute some of the onions, raisins, and almonds ; sprinkling it with saffron and water, then put a layer of the meat, and so on alternately till the vessel is filled ; then pour the butter over it ; cover the casserole and close it with paste, so that little steam may escape ; put it between a slow top and bottom, or braising, heat, or in an oven, and cook it three hours.
Valencia Rice, or Arroz a la Valenciana, is a dish supposed to be of Moorish origin. The rice is boiled granular, open, and soft, but not pasty. It is then mixed with a combination of oil and tomatoes, whereby it receives a beautiful yellow colour.
Pepper-pot Soup is an East Indian dish, consisting of a julienne soup with dice of pickled pork, veal, fowl, and the meat of a good-sized crab.
Chinese Bird s-nest Soup) is also called Indian and Batavia Soup. The Japanese call the nests Sunan, the Chinese Salangan. They are the nests of the marine rock-swallows, Alcyo petrceus, which breed in caverns on islands of the
* Indian recipe for pilau, from the late Captain .Tohn Rose Troup. A Bombay fieer— 12 oz. ; a (ola/i is equal to the weight of one rupee, or A of » pound, Dhiey is curds.
2lS
Pacific. The nests consist of marine algae (fucus or vareck, or others) mixed with small feathers. They have to be steeped in water or broth for at least twelve hours, and when the feathers have been picked out with a forceps, must be finely sliced, and boiled in standard broth until tender. They are then placed in the finished gravy-broth, which should never be made thick, so that the slices of algae be perfectly visible.
Japanese Beclie de Mer Soiqn — The animal passing under the French name beche is taken in the Japanese seas and dried. When it is well cooked it yields a trembling, coherent, gelatinous mass. It is immersed in a savoury soup, and constitutes a first-rate delicacy.
Chutnees or Chutneys.
Records on this page
Pilau, or Pilaff