Kidney Pilau

Ingredients

• 1 breakfast-cupful of rice
• 1 teacupful of currants
• a sliced onion
• 1 saltspoonful of saffron
• 0.5 saltspoonful of ground mace
• 0.5 saltspoonful of ginger
• 0.5 saltspoonful of cloves
• 0.5 saltspoonful of nutmeg
• 1 oz. of butter
• 3 breakfast-cupfuls of water

Method

1. 1

   Boil rice and currants with onion, saffron, spices, butter, and water until tender.

2. 2

   Heat kidneys with butter, sugar, vinegar, and mace.

3. 3

   Serve rice topped with kidneys and garnish with toast or croutons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 192. The excerpt below is the record exactly as published.

Kidney Pilau.- — Wash thoroughly 1 breakfast-cupful of rice and 1 teacupful of currants ; put them into a saucepan with a sliced onion, 1 saltspoonful of saffron, ^ saltspoon- ful each of ground mace, ginger, cloves, and nutmeg, loz. of butter, and 3 breakfast-cupfuls of water. Boil the rice gently until tender. Empty a tin of Kidneys into a stewpan, and put in with them loz. of butter, J table-spoonful each of sugar and chilli vinegar, and 1 saltspoonful of mace, season to taste with salt and pepper, and stir over the fire until very hot. When the rice is cooked, turn it on to a hot dish, put the Kidneys on it, garnish with sippets of toast or croutons of fried bread, and serve. Kidney and Tomato Jelly. — Empty a tin of tomatoes into a stewpan, and put in with them a small quantity of finely- chopped onions and parsley, 1 teaspoonful of sugar, ^ salt- spoonful of ground mace

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