Pilaff

Ingredients

• 1 onion
• Butter the size of an egg
• 2 cups minced cold meat
• 1 teacup rice
• 1 pint tomatoes
• season with salt, pepper and cayenne, and curry powder if liked

Method

1. 1

   Fry onion in butter until brown, add rice and brown, then add tomatoes and hot water.

2. 2

   Cover and cook until rice is done, adding water if needed.

3. 3

   Stir in chopped meat and serve hot.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 136. The excerpt below is the record exactly as published.

PILAFF. 1 onion. Butter the size of an egg. 2 cups minced cold meat. 1 teacup rice. 1 pint tomatoes. Put the butter iii a frying-pan, and cut the onion in, then fry to a delicate brown; add the rice, and brown that in the butter, taking care not to let it scorch. Next add the tomatoes and 1 pint of hot water; cover and cook until the rice is done, adding more water if needed, but it should not be watery when done. Season with salt, pepper and cayenne, and curry powder if liked

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