Arabian Pilau
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 171. The excerpt below is the record exactly as published.
Arabian Pilau. — Cut iato pieces, about two inches long, four pounds of the neck or breast of mutton, with sufficient stock for it to swim in. Add salt, pepper, and a blade of mace, and simmer it gently for nearly two hours. Have ready a pound of Patna rice
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