But a Pilau, as it is generally understood, is a fowl (or some-
times other meat) stewed in its own broth till it can be pulled to
pieces and eaten with the fingers. When the fowl is done it is
kept hot in a covered pan, and the Rice is cooked in the
remaining broth. Salt, pepper, and an ounce of butter are
added, and the Rice is constantly stirred with a wooden spoon
over a low fire till it has absorbed as much as possible of the
broth. The broth must be added to the Rice very gradually, as
only a little can be absorbed at once. Orientals colour the Rice
with turmeric, and add spices, but this is not desirable in
4iS
RICE
England. When the Rice is cooked it should be emptied from
the pan over and round the fowl, and served steaming hot.
Rice is excellent with fish, especially when, after blanching,
it is simmered in strong fish stock. The fish, such as salmon or
cod, which has yielded the stock should be pulled to pieces,
seasoned, and tossed in the hot pan with the Rice and a little
extra butter. This makes a superior form of Kedgeree.
419
CHAPTER XIII.
CURRIES.
English cooks have much to learn as to the making of good
Curries, but the art can be acquired without incurring the
expense, as is sometimes the case, of keeping an Indian servant
on purpose to make and serve Curries. The most common
mistakes with regard to English-made Curries are that they can
be quickly made with very little trouble, that any remnants of
meat several days old are quite suitable for Curry, and that these
remnants only require smearing with Curry-powder and hasty
stewing in any kind of white sauce. The right process of Curry-
making is totally different. It requires ample time, and an
ample stock of patience, but a good Curry is worth all the time
and trouble expended upon it.
Curries are better made of fresh meat, but very good Curries
can be managed with cooked meat. Curries of fish and of
vegetables are excellent, and are not nearly so often seen as they
should be. Curries should be made in an earthenware casserole,
and served in it with a napkin pinned round it. All Curries are
better when warmed up a second time, so that the remaining
contents of the casserole should be carefully set aside. Both
Curry-powder and Curry-paste are required, as the paste contains
several ingredients which cannot be worked into the powder.
Both should be bought from a first-rate London shop. Curries
require a peculiar flavour which can only be given by an
infusion of nuts. Cocoanut is the right ingredient, but, as many
English people greatly dislike the taste of cocoanut, almonds can
be used instead. Green ginger — that is, the fresh unbleached
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420
CURRIES
Page 289
Presented as published in 1898. 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
But a Pilau, as it is generally understood, is a fowl (or sometimes other meat) stewed in its own broth till it can be pulled to pieces and eaten with the fingers. When the fowl is done it is kept hot in a covered pan, and the Rice is cooked in the remaining broth. Salt, pepper, and an ounce of butter are added, and the Rice is constantly stirred with a wooden spoon over a low fire till it has absorbed as much as possible of the broth. The broth must be added to the Rice very gradually, as only a little can be absorbed at once. Orientals colour the Rice with turmeric, and add spices, but this is not desirable in
4iS
England. When the Rice is cooked it should be emptied from the pan over and round the fowl, and served steaming hot.
Rice is excellent with fish, especially when, after blanching, it is simmered in strong fish stock. The fish, such as salmon or cod, which has yielded the stock should be pulled to pieces, seasoned, and tossed in the hot pan with the Rice and a little extra butter. This makes a superior form of Kedgeree.
CHAPTER XIII.
English cooks have much to learn as to the making of good Curries, but the art can be acquired without incurring the expense, as is sometimes the case, of keeping an Indian servant on purpose to make and serve Curries. The most common mistakes with regard to English-made Curries are that they can be quickly made with very little trouble, that any remnants of meat several days old are quite suitable for Curry, and that these remnants only require smearing with Curry-powder and hasty stewing in any kind of white sauce. The right process of Currymaking is totally different. It requires ample time, and an ample stock of patience, but a good Curry is worth all the time and trouble expended upon it.
Curries are better made of fresh meat, but very good Curries can be managed with cooked meat. Curries of fish and of vegetables are excellent, and are not nearly so often seen as they should be. Curries should be made in an earthenware casserole, and served in it with a napkin pinned round it. All Curries are better when warmed up a second time, so that the remaining contents of the casserole should be carefully set aside. Both Curry-powder and Curry-paste are required, as the paste contains several ingredients which cannot be worked into the powder. Both should be bought from a first-rate London shop. Curries require a peculiar flavour which can only be given by an infusion of nuts. Cocoanut is the right ingredient, but, as many English people greatly dislike the taste of cocoanut, almonds can be used instead. Green ginger — that is, the fresh unbleached
E E 2