China Chilo

Ingredients

• a pound and a half of Mutton
• a slice of sweet butter
• a pint of freshly-shelled green peas
• a cupful of rice

Method

1. 1

   Mince the meat from the mutton loin, wash and shred the lettuces.

2. 2

   Combine the meat, shredded lettuces, green peas, butter, pepper, salt, and stock in a stewpan.

3. 3

   Stir over gentle heat until hot, then cover and simmer for two hours.

4. 4

   Boil rice as for curry, serve the meat mixture on a dish with rice around it.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 198. The excerpt below is the record exactly as published.

China Chilo. Potatoes. Hot Buttered Toast. Rice Boiled for Curry. Cauliflower. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Rice Milk. Wyvern Puddings. Cheese. Marketing. For the Day.— A thick Plaice (April 21st) ; a pair of tame Rabbits. Ostend Rabbits have by this time gone out of season, but Tame Rabbits are to be bad in summertime, and furnish excellent food. To choose Rabbits, see January 21th. A pound and a half of Mutton, taken from the Loin or Neck; Potatoes ; Cauliflowers ; a pennyworth of Parsley ; two Lettuces and Green Peas for China Chilo. For To-morrow.— Fine plump Sheep’s Kidneys, one for each person ; a penny¬ worth of Watercress ; six ounces of firm Beef Suet, for Roly-poly Pudding. Breakfast. — Pickled Herrings, prepared last evening. When serving the herrings put them on a glass dish, pour a little of the vinegar round, and garnish with parsley. Mustard Sauce. — Make a little maitre cl’hotel sauce (May 6th) ; stir a tea-spoonful of mixed mustard into it, and serve. The pickled herrings will be very good without sauce. Toasted Bacon (January 19th); Rice Milk (June 18th). Luncheon. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). China Chilo. — Cut the meat from the bones in the loin of mutton, and retain a small portion only of the fat. Mince the meat finely, and wash and shred the lettuces. Put the meat into a stewpan with the shred lettuces, a pint of freshly-shelled green peas, a slice of sweet butter, a little pepper and salt, and a quarter of a pint of stock or water. Stir the ingredients over a gentle fire till hot, then cover the stewpan closely, draw it back, and let its contents simmer very gently for two hours. Boil a cupful of rice

Cook this with the app: pantry check, scaling, and the assistant.