Necessary materials: One pound of rice (Carolina rice
is most suitable) ; one spring chicken; the peel of four
oranges; four ounces of sugar; half a pound of salt; t^o
grams of Spanish saffron; two ounces of almonds; half
a pound of butter✪ Chirin Polow.
Method of cooking the rice: If the dish is required
for a luncheon at one o'clock, it will be necessary, the
night before, to rinse the rice three times in water, rub-
bing it each time with the palms of the hands. Change
the water each time.
Next soak the rice in tepid water, letting the water
stand three inches over the rice. Pour the half pound of
salt on the rice and let it stand until ii a. m. of the
next day.
Into a two gallon caldron pour six quarts of water and
let it boil. As soon as it boils pour out slowly and with
care the water in which the rice has been soaking since
the night before. Empty the rice into the boiling water.
Cover the caldron and increase the heat. As soon as the
caldron containing the rice begins to boil remove the cover
and stir the rice gently with a flat spoon. Then replace
[135]
THE STAG COOK BOOK
the lid and let the contents of the caldron boil again.
Repeat the stirring process three times. Next drain the
rice in a sieve, shaking it to remove all adherents of salt
and starch. Now melt a quarter of a pound of butter
in a large cup of water. Pour half of the melted butter
into a one-gallon caldron and gently empty the rice into
the caldron in such a way that it will spread uniformly
without sticking together in rice balls. Place the caldron
in a hot oven. Close the oven and after five or six minutes
see if the caldron is hot; if it is, bring it out gently
and pour the remainder of the melted butter over the
rice and replace in the oven. Now reduce the heat until
the caldron gives a hollow sound when rapped with die
fingers ; this will indicate that the rice is sufficiently cooked.
Preparation of the almonds: Boil the almonds for a
few minutes until the skins fall off and the almonds be-
come white. Cut the almonds into four quarters perpen-
dicularly.
Preparation of the orange peel : Remove the white part
of the peel to such an extent that both sides of the peel
are of the same color. When this has been done cut the
peel into long thin strings. These should be boiled in
two waters so as to remove all bitterness. Then strain.
Combining the almonds and the orange peel : Mix the
almonds and the orange peel and boil them in a syrup
of sugar for ten minutes. Strain and keep in a warm
place until needed.
Cooking the chicken: Begin boiling the chicken very .
slowly at eight o'clock in the morning. Boil to such a
[136]
WRITTEN FOR MEN BY MEN
-
point that the skin and bones detach themselves from the
flesh.
Preparation of the saffron: Warm the saffron to re-
move all dampness and pound it to a powder in a mortar;
after which dissolve it in three tablespoonsful of cold
water.
Dishing the Polow: One half of the rice should be
taken from the caldron and mixed in a bowl with the
orange peel and almonds. Over this sprinkle three table-
spoonsful of saffron water to color well. Now pour over
it about two tablespoonsful of melted butter.
Next remove the remainder of the rice from the caldron
and dish it up ready for die table. Place the chicken
from which the skin and bones have been removed on
top of the rice. Crown the whole with the rice, which
has already been mixed with the almonds and orange
peel and colored with the saffron.
This will make a delightful and pleasantly flavored dish
— Chirin Polow✪ Chirin Polow, which means "sweet Polow."
[137]
THE STAG COOK BOOK
LXV
William J. Bryan
FRENCH-FRIED ONIONS ✪ French-Fried Onions
Page 31 · 3 recipe records on this page
Presented as published in 1922. 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
Necessary materials: One pound of rice (Carolina rice is most suitable) ; one spring chicken; the peel of four oranges; four ounces of sugar; half a pound of salt; two grams of Spanish saffron; two ounces of almonds; half a pound of butter.
Method of cooking the rice: If the dish is required for a luncheon at one o'clock, it will be necessary, the night before, to rinse the rice three times in water, rubbing it each time with the palms of the hands. Change the water each time.
Next soak the rice in tepid water, letting the water stand three inches over the rice. Pour the half pound of salt on the rice and let it stand until 11 a. m. of the next day.
Into a two gallon caldron pour six quarts of water and let it boil. As soon as it boils pour out slowly and with care the water in which the rice has been soaking since the night before. Empty the rice into the boiling water. Cover the caldron and increase the heat. As soon as the caldron containing the rice begins to boil remove the cover and stir the rice gently with a flat spoon. Then replace
[135]
the lid and let the contents of the caldron boil again. Repeat the stirring process three times. Next drain the rice in a sieve, shaking it to remove all adherents of salt and starch. Now melt a quarter of a pound of butter in a large cup of water. Pour half of the melted butter into a one-gallon caldron and gently empty the rice into the caldron in such a way that it will spread uniformly without sticking together in rice balls. Place the caldron in a hot oven. Close the oven and after five or six minutes see if the caldron is hot; if it is, bring it out gently and pour the remainder of the melted butter over the rice and replace in the oven. Now reduce the heat until the caldron gives a hollow sound when rapped with die fingers ; this will indicate that the rice is sufficiently cooked.
Preparation of the almonds: Boil the almonds for a few minutes until the skins fall off and the almonds become white. Cut the almonds into four quarters perpendicularly.
Preparation of the orange peel : Remove the white part of the peel to such an extent that both sides of the peel are of the same color. When this has been done cut the peel into long thin strings. These should be boiled in two waters so as to remove all bitterness. Then strain.
Combining the almonds and the orange peel : Mix the almonds and the orange peel and boil them in a syrup of sugar for ten minutes. Strain and keep in a warm place until needed.
Cooking the chicken: Begin boiling the chicken very . slowly at eight o'clock in the morning. Boil to such a [136]
-
point that the skin and bones detach themselves from the flesh.
Preparation of the saffron: Warm the saffron to remove all dampness and pound it to a powder in a mortar; after which dissolve it in three tablespoonsful of cold water.
Dishing the Polow: One half of the rice should be taken from the caldron and mixed in a bowl with the orange peel and almonds. Over this sprinkle three tablespoonsful of saffron water to color well. Now pour over it about two tablespoonsful of melted butter.
Next remove the remainder of the rice from the caldron and dish it up ready for die table. Place the chicken from which the skin and bones have been removed on top of the rice. Crown the whole with the rice, which has already been mixed with the almonds and orange peel and colored with the saffron.
This will make a delightful and pleasantly flavored dish — Chirin Polow, which means "sweet Polow."
[137]
William J. Bryan
FRENCH-FRIED ONIONS
Records on this page
Chirin PolowChirin PolowFrench-Fried Onions