Cassell's dictionary of cookery

Pilau of Fowl (another way). — Cut up a plump chicken into neat joints, and lay these in a stewpan with two salt-spoonfuls of salt, a salt-spoonful of pepper, a drachm of powdered mace, and as much stock as will cover the fowl. Let it simmer gently until done enough. Lift the joints out, and drop into the liquid very gradually — so that the boiling may not be stopped — half a pound of Patna rice. Let it simmer until the grains are quite tender without being broken, then add three ounces of fresh butter divided into small pieces, and let the pan remain near the fire for a minute or two until the butter is melted. Fry the pieces of chicken imtil they are brightly browned. Pile the rice lightly on a hot dish, arrange the pieces of chicken upon it, and serve very hot. Time, an hour- and a half. Probable cost, 3s. 3d., with a chicken at 2s. 6d. Sufficient for three or four persons. Pilau, Rice for a. — The most important part of a Pilau is the rice. It is prepared as follows : — Wash and pick half a pound of rice, throw it into a saucepan of boiling water, and let it boil rapidly for five minutes. Drain it, put it into a stewpan with two ounces of fresh butter, and stir it over a quick fire until it is lightly coloured ; add cayenne pepper, a table-spoonful of safeon-water, and threequarters of a pint of stock, and simmer gently until the grains are quite tender without being broken. Stir in a table-spoonful of currypowder, pile the rice high on a dish, and send it to table with the meat placed upon it. Or wash and pick half a pound of rice, 'and dry it thoroughly in a soft cloth. Drop it very gradually into a pint and a half of boiling water, and let it boil gently until the rice is quite tender without being broken, and the water is absorbed. AVhen this point is reached, throw in two ounces of butter broken into small pieces, with a little salt and cayenne. Stir the whole briskly for a minute or two, and serve hot with stewed meat cut into neat pieces placed upon the rice. Time to boil the rice, about three-quarters of an hour. Probable cost, rice, 3d. per pound. Patna rice is the best for this purpose. Sufficient for three or four persons. Pilchards. — Pilchards are rarely found on the British shores except on the coasts of Cornwall and Devon, particularly the former, where they are captured in great numbers from the middle of July to the end of November, or even the middle of December. Cornish fishermen say that the pilchard is the least fish in the sea for size, the most in number, and the greatest for gain taken from the sea.