Lobster Pilau

Ingredients

• eight or ten full-grown, well-washed Lobsters
• Jib. of fat
• ten or twelve onions
• 1 breakfast-cupful of rice
• 2 or 3 teaspoonfuls of salt
• few cloves, five cardamoms, two blades of mace, 6 small sticks of cinnamon

Method

1. 1

   Boil fish trimmings with Lobsters and seasonings.

2. 2

   Cook onions in fat, add rice, and then fish liquor.

3. 3

   Cook until absorbed, toss occasionally.

4. 4

   Serve garnished with Lobster meat.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 375. The excerpt below is the record exactly as published.

Lobster Pilau.— (1) Put the trimmings of any large fish into a boiler with eight or ten full-grown, well- washed Lobsters and a seasoning of onions, sliced ginger, peppercorns, twelve bay-leaves, salt, and 1 table-spoonful of coriander-seeds. Pour over sufficient water to cover, and boil on a slow fire until all are quite done. Put Jib. of fat into a saucepan, boil it, add ten or twelve onions cut in slices, cook them, browning slightly, remove the onions, add 1 breakfast- cupful of rice to the fat, cook until the latter is absorbed, add a few cloves, five cardamoms, two blades of mace, 2 or 3 teaspoonfuls of salt

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