Indian Pilau, Plain
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four 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 743. The excerpt below is the record exactly as published.
Indian Pilau, Plain. — Cut a fowl into neat pieces, remove the skin, and fry them in a stewpan, with two or three ounces of butter. Take out the fowl, and mix in a table- spoonful of cuiT}--powder, a little salt, and some Indian pickles cut into fine strips; mangoes, however, are preferable, if they are at hand. Put in also a half a pound at least of butter, and return the fowl to the stewpan to simmer for three-quarters of an hour. Have ready about a pound of weU-boiled rice
Cook this with the app: pantry check, scaling, and the assistant.