Instead of preparing the rice as previously mentioned, it may be dressed as foUows: — Wash three- quarters of a pound of rice, and boil it gently for a quarter of an hour in a pint of stock. Pour off the gravy, add three ounces of fresh butter to the rice, and stir over a quick fire until it is brightly and equally coloui-ed. ]\Ioisten with a little stock, season with a pinch of mixed sweet herbs, a pinch of grated nutmeg, and the thin rind of half a lemon. Simmer again until the rice is quite tender without being broken. Lift out the lemon- rind, and add a quarter of a pint of thick cream✪ Pilau, Indian. Spread haH the rice on a hot dish, lay the pieces of meat upon it, squeeze a little lemon-juice over them, and cover with the remainder of the rice. Time, three-quarters of an hour to stew the meat and simmer the rice. Probable cost, 3s. 4d., if made with mutton and without cream. Sufficient for four or five persons. Pilau, Indian (another way).— Boil a chicken and two pounds of bacon in the usual way. Take them up, to keep in the heat as much as possible, lay them on a hot dish, and cover with a cloth doubled in five or six thicknesses. Boil up again two pints of the chicken broth, and put with it two small onions, six cloves, six peppercorns, and three allspice, tied in a muslin bag. Simmer gently for three-quarters of an hour, or until the rice is tender, but unbroken. Lift out the onions and the bag containing the spices, put in the fowl to make it quite hot, place it on a dish, and pile the rice smoothly over it. Send the bacon to table on a separate dish. The bacon should be boiled in the same liquid as the fowl, in order to season it. Time to boil the chicken, according to size. Sufficient for three or four persons. Probable cost, 4s. 6d., with a chicken at 2s. 6d. Pilau of Fowl.— Truss a plump young chicken as if for_ boiling. Put it into a stew- pan, with five pints of stock seasoned rather highly with pepper, salt, and powdered mace, and boil gently imtil it is three-parts done. Whilst the fowl is boiling, wash a pound of best PIL (572) PIL Patna rice, and dry it in a soft cloth. Throw it into toiling water, and boil quickly for five minutes, drain it, and stir it in a ste^\'pan with two ounces of butter until it is equally and lightly browned. When the fowl is half cooked, put in the rice, and four ounces of Sultana raisins, and lot all simmer gently together until the ' grains are tender %vithout being broken, and the gra,\'j is almost absorbed. Lay the fowl in a hot dish, cover with the rice, lay the raisins at the top, and garnish the dish with hard-boiled eggs cut into quarters, or with thinly-sliced onions fried until they are quite diy and brown✪ Pilau of Fowl. Serve very hot. Time to boil the fowl, according to size. Three-quarters of an hour to simmer the rice. Sufi&cient for four or five persons. Probable cost, 3s. 6d., with a chicken at 2s. 6d.

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Instead of preparing the rice as previously mentioned, it may be dressed as foUows: — Wash three- quarters of a pound of rice, and boil it gently for a quarter of an hour in a pint of stock. Pour off the gravy, add three ounces of fresh butter to the rice, and stir over a quick fire until it is brightly and equally coloui-ed. ]\Ioisten with a little stock, season with a pinch of mixed sweet herbs, a pinch of grated nutmeg, and the thin rind of half a lemon. Simmer again until the rice is quite tender without being broken. Lift out the lemon- rind, and add a quarter of a pint of thick cream. Spread haH the rice on a hot dish, lay the pieces of meat upon it, squeeze a little lemon-juice over them, and cover with the remainder of the rice. Time, three-quarters of an hour to stew the meat and simmer the rice. Probable cost, 3s. 4d., if made with mutton and without cream. Sufficient for four or five persons. Pilau, Indian (another way).— Boil a chicken and two pounds of bacon in the usual way. Take them up, to keep in the heat as much as possible, lay them on a hot dish, and cover with a cloth doubled in five or six thicknesses. Boil up again two pints of the chicken broth, and put with it two small onions, six cloves, six peppercorns, and three allspice, tied in a muslin bag. Simmer gently for three-quarters of an hour, or until the rice is tender, but unbroken. Lift out the onions and the bag containing the spices, put in the fowl to make it quite hot, place it on a dish, and pile the rice smoothly over it. Send the bacon to table on a separate dish. The bacon should be boiled in the same liquid as the fowl, in order to season it. Time to boil the chicken, according to size. Sufficient for three or four persons. Probable cost, 4s. 6d., with a chicken at 2s. 6d. Pilau of Fowl.— Truss a plump young chicken as if for_ boiling. Put it into a stew- pan, with five pints of stock seasoned rather highly with pepper, salt, and powdered mace, and boil gently imtil it is three-parts done. Whilst the fowl is boiling, wash a pound of best PIL (572) PIL Patna rice, and dry it in a soft cloth. Throw it into toiling water, and boil quickly for five minutes, drain it, and stir it in a ste^\'pan with two ounces of butter until it is equally and lightly browned. When the fowl is half cooked, put in the rice, and four ounces of Sultana raisins, and lot all simmer gently together until the ' grains are tender %vithout being broken, and the gra,\'j is almost absorbed. Lay the fowl in a hot dish, cover with the rice, lay the raisins at the top, and garnish the dish with hard-boiled eggs cut into quarters, or with thinly-sliced onions fried until they are quite diy and brown. Serve very hot. Time to boil the fowl, according to size. Three-quarters of an hour to simmer the rice. Sufi&cient for four or five persons. Probable cost, 3s. 6d., with a chicken at 2s. 6d.

Cassell's dictionary of cookery