Pilau of Lamb

Ingredients

• Cut the meat off a leg of Lamb into small pieces
• Jib. of streaky bacon
• one chopped onion
• two ripe tomatoes
• two pimentoes
• a bunch of fine herbs
• a sprig or two of parsley
• a pinch of saffron
• lib. of rice to 41b. of meat

Method

1. 1

   Fry bacon in a stewpan with chopped onion, then add pieces of Lamb and fry for ten to twelve minutes.

2. 2

   Cover with broth made from bones.

3. 3

   Add chopped tomatoes, pimentoes, herbs, and saffron.

4. 4

   After boiling for five or six minutes, add washed rice, cover, and stew for twenty minutes or until rice is tender.

5. 5

   Serve on a hot dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 225. The excerpt below is the record exactly as published.

Pilau of Lamb. — Cut the meat off a leg of Lamb into small pieces, and make a little broth with the bones. Cut Jib. of streaky bacon in squares, and fry it in a stewpan with one chopped onion ; put the pieces of Lamb in with it, sprinkle a little salt over, and fry over a brisk fire for ten or twelve minutes. Cover the Lamb with the broth that has been prepared from the bones. Skin and chop two ripe tomatoes after picking out the seeds, and put them in with the Lamb, adding- two pimentoes, a bunch of fine herbs, a sprig or two of parsley, and a pinch of saffron ; when the broth has boiled for five or six minutes, throw in some rice (lib. of rice to 41b. of meat

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