Pilau, Arabian

Ingredients

• three or four pounds of a neck or loin of mutton
• four pints of nicely-seasoned stock
• a pound of Patna rice
• four ounces of fresh butter

Method

1. 1

   Stew the meat in stock until done.

2. 2

   Remove meat and add rice to boiling stock, simmer for half an hour.

3. 3

   Stir in butter and simmer until rice is tender.

4. 4

   Fry meat lightly in butter and serve with rice.

5. 5

   Garnish with hard-boiled eggs or fried onion rings if desired.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1216. The excerpt below is the record exactly as published.

three or four poimds 01 a neck or loin of mutton. Trim off the fat, and stew the meat gently in four pints of nicely-seasoned stock until it is done enough. Take it up, and put it aside, then throw into the "boiling stock a pound of Patna rice, and let it simmer gently for half an hour. Stir in four ounces of fresh butter, and simmer again until the rice is tender without being broken. Cut the meat into convenient-sized pieces, fry these lightly in butter, and serve them in the dish with the rice. If liked, the pilau may be gar- nished with hard-boiled eggs cut into quarters length-svise, or -svith forcemeat balls, or rings of onion, fried until very dry. Time to boil the mutton, an hour and a half. Probable cost, 4s. 6d. Sufficient for five or six persons. Pilau, Arabian

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