Plain Fowl Pillau

Ingredients

• a fowl
• flour
• butter
• water
• two or three small onions
• black peppercorns
• Patna rice enough to cover the fowl

Method

1. 1

   Truss the fowl and place in a braising pan with flour, butter, and water.

2. 2

   Cook until three parts done.

3. 3

   Fry onions with rice, then add to the fowl with black peppercorns.

4. 4

   If needed, moisten with stock.

5. 5

   Once cooked, serve the chicken masked with rice and garnished with hard-boiled eggs or tomatoes.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 85. The excerpt below is the record exactly as published.

Plain Fowl Pillau. Truss a fowl as for boiling; put into a braising pan with flour, butter, and water, and proceed as for fricassee of fowl till three parts done. If possible, use stock instead of water. Wash and dry Patna rice enough to cover the fowl ; cut up two or three small onions, or one Portugal onion, and fry in butter with the rice for a very short time. Then add the rice and onions, and black peppercorns

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