Fowl Pillau No. 2

Ingredients

• a fowl
• salt
• whole black pepper
• onion
• a little ginger
• a very little mace
• some cloves
• raisins
• rice enough to cover the fowl

Method

1. 1

   Boil the fowl with salt, pepper, onion, ginger, mace, cloves, and raisins.

2. 2

   Wash and dry rice.

3. 3

   Fry finely shredded onions in butter, then fry rice in the same butter.

4. 4

   Add rice to the fowl and simmer until both are done and liquid is absorbed.

5. 5

   Garnish with boiled eggs.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 86. The excerpt below is the record exactly as published.

rice enough to cover the fowl ; cut up two or three small onions, or one Portugal onion, and fry in butter with the rice for a very short time. Then add the rice and onions, and black peppercorns, to the fowl, and, if necessary, moisten with weak stock. When both chicken and rice are cooked, place the chicken on the dish, and mask it with the rice, garnish with hard- boiled eggs cut in quarters, or with tomatoes. In India, raisins and more spice would be introduced into this dish. A few cardamom seeds stewed with the rice are a great improvement. Mutton and Fowl Pillau. (Indian Recipe.) Put I lb. of uncooked mutton cut in slices with four whole onions into one quart of water ; boil all this together until reduced to one-third ; take it off the fire ; mash the meat in the liquor ; strain through a linen FOIVL PILLAU. 207 cloth, and set it aside. Take 8 ozs. of rice, wash it well, and dry by squeezing firmly in a cloth. Melt \ lb. of butter in a saucepan ; fry in it a handful of onions sliced lengthways. When they have become a brown colour, take them out and lay them aside. In the butter that remains fry slightly a fowl that has been previously parboiled ; take out the fowl, and in the same butter add the dry rice and fry it a little ; as the butter evaporates add the above broth to it, and boil the rice in it ; then put with it ten cloves, ten cardamoms, ten black peppercorns, and a very little mace ; add green ginger, and one dessert-spoonful of salt with the green ginger cut into thin slices. When the rice is sufficiently boiled, remove all but a little fire from underneath, and place some on the pan cover. If the rice be at all hard, add some water to it, and place the fowl in the centre to imbibe a flavour. Cover it over with the rice, and serve up garnished with hard- boiled eggs cut into either halves or quarters. Fowl Pillau No. 2. Boil a fowl, adding salt, whole black pepper, onion, a little ginger, a very little mace, and some cloves and raisins

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