Anglo-Indian cookery at home

Mutton “Pullow” nice.- Take a pound of fine rice and wash it well, allowing it to soak till you are ready for it. Bruise a whole garlic, an ounce of green ginger, a teaspoonful of salt, and throw all three into a large cupful of butter milk or whey; stir well and put this mixture over a couple of pounds of young mutton. Now heat a breakfast cupful of “ghee,” or butter (lard and dripping won't do) in a good sized vessel, fry in it one sliced onion till brown, add the meat, and continue frying for ten minutes. Now pour in a large cup of rich milk, then your rice, with an eggspoonful of powdered allspice, and add water sufficient to immerse the rice and meat ; this last if necessary. Cover and boil gently till the rice is nearly done, when remove the pan from the fire, uncover, and place it by the side or on the top of the boiler or oven for half-an-hour. A little lemon juice, added on removing from off the fire, is an improvement. This dish is called “ Ukhnee pullow” by the Mahometans, and is made to the greatest perfection in Hyderabad Peccan. C 2 Fowl ‘‘Pullow” Bice . — Clean, truss, and boil a half-grown fowl. Take a pound of thinly sliced mutton and one whole onion, place in six quarts of water, and boil till reduced to one-third. Now remove from the fire, and, with a wooden spoon, mash the meat and onion in the broth ; strain through coarse muslin and keep the “liquor” l>y. Now wash half a pound of fine rice and dry it well. Melt half a pound of “ghee” or butter in a large saucepan, and in it fry a teacupful of shredded onion till crisp and brown ; take out the onion, and in the butter that remains slightly fry your previously boiled fowl. Take out the fowl, and again in the same butter slightly fry the rice. As soon as the butter evaporates, add your “ liquor” and boil the rice in it; add a teaspoonful of allspice, a little salt, and a few slices of green ginger. When the rice is done, considerably reduce your fire, and place some red-hot embers on the cover. Let it be for a few minutes, when introduce the fowl, with a view to imparting a flavour of the bird. Let it stand for another five minutes, and serve, heaping the rice over the fowl, garnishing with halved hard-boiled eggs and the crisped onions. “English” Pullow . — This is the recipe for the dish as is generally seen on Anglo-Indian tables. The same process is observed, with but little variation, throughout the empire. Wash and soak in cold water for twenty minutes a ])ound of Patna or other fine rice. In a large stewpan bring to a boil half a pound of “ghee” or butter, in which fry a finely shred onion to a crisp brown. Remove the onion, but not the butter, and into which last put a small handful of allspice, frying briskly for a RICE. iiiimite; then add the rice, keeping it stirred till the grain turns colour. Now j>our in some previously prepared stock, sufficient to more than immerse the rice ; stir in a little salt, cover, and boil gently. As the liquid evaporates, uncover and stir constantly till the rice is cooked. Now let it steam by the fireside for ten minutes, stirring frequently, till the grains separate, when serve ; garnishing with hard boiled eggs, your crisped onions, and some lightly fried raisins and sliced almonds. 99 ANGLO-INDIAN COOKERY. SAVOURY DISHES.