Pilaff

Ingredients

• 1 chicken
• 2 tablespoons of butter
• 1 onion
• 1/2 pt. rice
• 1 pt. strained tomato
• 2 tablespoons of flour
• 1 teaspoon of salt
• a saltspoon of pepper
• a little chopped parsley

Method

1. 1

   Singe and disjoint chicken, cook onion in butter, add chicken and boiling water, simmer for 30 minutes.

2. 2

   Wash rice, drain, sprinkle over chicken, add salt and pepper, cover and cook for 30 minutes.

3. 3

   Prepare sauce with butter, flour, and strained tomato, serve over chicken and rice, garnished with parsley.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 191. The excerpt below is the record exactly as published.

PILAFF. — Singe, draw and disjoint 1 chicken as for a fricasee, put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir until the onion is thoroughly cooked, 'but not browned, put in the chicken, stir for a moment, without browning, then cover with boiling water, cover the saucepan and bring to boiling point; push to the back part of the stove where it will just simmer for ^ of an hr. Wash J^ pt. rice and let it stand in water an hr.; drain, and sprinkle it carefully over the top of the chicken; add the salt and pepper; cover the kettle and cook for 30 minutes longer: the rice will now have absorbed every particle of water in the sauce- pan, so be very careful that it does not scorch. Rub together 2 tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato, stir until boiling. Dish the chicken, putting the rice over the top; add to the tomato a ^ teaspoon of salt, a saltspoon of pepper, and strain carefully over the rice. Sprinkle over it a little chopped parsley

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