Turkish Pilaf

Ingredients

• three pints of any kind of cold meat
• one quart of stock
• two table-spoonfuls of flour
• six of butter
• an onion
• a cupful of strained tomato
• a cupful of rice
• salt for seasoning
• pepper for seasoning

Method

1. 1

   Wash the rice in three waters and let it stand in cold water for an hour.

2. 2

   Cook a cupful and a half of canned tomato with half an onion for twenty minutes, then strain.

3. 3

   Add stock, salt, and pepper, and return to the stew-pan.

4. 4

   When it boils, add the rice.

5. 5

   Cook in a double-boiler for an hour, then add butter and cook for twenty minutes longer.

6. 6

   Cut the meat into slices, season, and fry with onion until brown.

7. 7

   Add flour, stock, and boil for five minutes.

8. 8

   Strain over the meat and cook for twelve minutes.

9. 9

   Serve with rice around it.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 148. The excerpt below is the record exactly as published.

Turkish Pilaf. For this dish there will be required three pints of any kind of cold meat, one quart of stock (which can be made of the bones and bits of gristle taken from the cold meat), two table-spoonfuls of flour, six of butter, an onion, a cupful of strained tomato, a cupful of rice, and salt and pepper for seasoning

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