Pilau of Fowl

Ingredients

• Truss a plump young chicken
• five pints of stock
• seasoned rather highly with pepper
• salt
• powdered mace
• a pound of best Patna rice
• two ounces of butter
• four ounces of Sultana raisins
• hard-boiled eggs cut into quarters
• thinly-sliced onions fried until they are quite dry and brown

Method

1. 1

   Truss the chicken and boil it in stock until three-parts done.

2. 2

   Wash and dry the rice, boil it for five minutes, then stir with butter until browned.

3. 3

   Add rice and raisins to the chicken and simmer until tender.

4. 4

   Serve the chicken on rice, garnished with eggs or fried onions.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1217. The excerpt below is the record exactly as published.

Pilau of Fowl.— Truss a plump young chicken as if for_ boiling. Put it into a stew- pan, with five pints of stock seasoned rather highly with pepper, salt, and powdered mace, and boil gently imtil it is three-parts done. Whilst the fowl is boiling, wash a pound of best PIL (572) PIL Patna rice, and dry it in a soft cloth. Throw it into toiling water, and boil quickly for five minutes, drain it, and stir it in a ste^\'pan with two ounces of butter until it is equally and lightly browned. When the fowl is half cooked, put in the rice, and four ounces of Sultana raisins, and lot all simmer gently together until the ' grains are tender %vithout being broken, and the gra,\'j is almost absorbed. Lay the fowl in a hot dish, cover with the rice, lay the raisins at the top, and garnish the dish with hard-boiled eggs cut into quarters, or with thinly-sliced onions fried until they are quite diy and brown

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