Pilau of Fowl (another way)

Ingredients

• Cut up a plump chicken into neat joints
• two salt-spoonfuls of salt
• a salt-spoonful of pepper
• a dash of powdered mace
• as much stock as will cover the fowl
• half a pound of Patna rice
• three ounces of fresh butter

Method

1. 1

   Cut the chicken into joints and simmer with salt, pepper, mace, and stock.

2. 2

   Gradually add rice and simmer until tender.

3. 3

   Fry the chicken pieces until browned.

4. 4

   Serve the rice piled high with chicken on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1218. The excerpt below is the record exactly as published.

Pilau of Fowl (another way). — Cut up a plump chicken into neat joints, and lay these in a stewpan ^vith two salt-spoonfuls of salt, a salt-spoonful of pepper, a di-achm of powdered mace, and as much stock as will cover the fowl. Let it simmer gently mitil done enough. Lift the joints out, and di'op into the liquid very gradually — so that the boiling may not be stopped — half a pound of Patna rice. Let it simmer until the grains are quite tender with- out being broken, then add three ounces of fresh butter

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