“ Pilaw or pilau is made by boiling rice in plenty of water for
about twenty minutes, so that the water drains off easily, leaving the
grains whole, and with some degree of hardness; then stirring it up
with a little butter, just enough to make the grains separate easily,
and seasoning it with salt and pepper. Often a fowl, boiled almost
to rags, is laid upon the top. Sometimes small morsels of fried or
roasted mutton or lamb are mixed up with it ; and there are many
other additions ; but generally the Turks and Arabs add nothing to
the rice but the butter, and salt, and pepper.”
Obs. — We are indebted to the courtesy of Mr. Lane for this receipt,
which was procured from him for us by one of his friends.
A REAL INDIAN PILAW.
Boil three pounds of bacon in the usual manner ; take it out and
drop into the same pan a pair of fowls compactly trussed as for
boiling. In three quarters of an hour, unless very large, they will
be sufficiently cooked ; but they should be thoroughly boiled. When
they are so, lift them out, and place a hot cover and thick cloth over
them. Take three pints and a half of the liquor in which they were
boiled, and add to it when it again boils, nearly two pounds of well
washed Patna rice, three onions, a quarter of an ounce each of cloves
and pepper-corns, with half as much of allspice✪ A Real Indian Pilaw, tied loosely in a bit
of muslin. Stew these together very gently for three quarters of an
hour. Do not stir them as it breaks the rice. Take out the spice and
onions; lay in the fowls if necessary, to heat them quite through,
and dish them neatly with the rice heaped smoothly over them.
Garnish the pilaw with hot hard-boiled eggs cut in quarters, or with
fried forcemeat-balls, or with half rings of onion fried extremely dry.
The bacon, heated apart, should be served in a separate dish.
Obs. — This is a highly approved receipt supplied to us by a friend
who had long experience of it in India ; but we would suggest that
to be really cooked so as to render it wholesome in this country, a
larger quantity of liquid should be added to it, as one pint (or pound)
will absorb three pints of water or broth : and the time allowed for
stewing it appears to us insufficient for it to become really tender.
A Persian Filaw is made much in the same manner, sometimea
w ith morsels of fried kid mixed with the rice
614
MODERN COOKERY.
lChap. xxxii.
Bacon, 8 lbs., 1| to 2 hours ; fowls, 2. Rice, nearly 2 lbs.
Broth from bacon and fowls, 3£ pints ; onions, 3 ; cloves and pepper*
corns, 5 oz. each ; allspice, 1 drachm : f hour.
INDIAN RECEIPT FOR CURRIED FISH. ✪ Curried Fish
Page 527 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
“ Pilaw or pilau is made by boiling rice in plenty of water for about twenty minutes, so that the water drains off easily, leaving the grains whole, and with some degree of hardness; then stirring it up with a little butter, just enough to make the grains separate easily, and seasoning it with salt and pepper. Often a fowl, boiled almost to rags, is laid upon the top. Sometimes small morsels of fried or roasted mutton or lamb are mixed up with it ; and there are many other additions ; but generally the Turks and Arabs add nothing to the rice but the butter, and salt, and pepper.”
Obs. — We are indebted to the courtesy of Mr. Lane for this receipt, which was procured from him for us by one of his friends.
A REAL INDIAN PILAW.
Boil three pounds of bacon in the usual manner ; take it out and drop into the same pan a pair of fowls compactly trussed as for boiling. In three quarters of an hour, unless very large, they will be sufficiently cooked ; but they should be thoroughly boiled. When they are so, lift them out, and place a hot cover and thick cloth over them. Take three pints and a half of the liquor in which they were boiled, and add to it when it again boils, nearly two pounds of well washed Patna rice, three onions, a quarter of an ounce each of cloves and pepper-corns, with half as much of allspice, tied loosely in a bit of muslin. Stew these together very gently for three quarters of an hour. Do not stir them as it breaks the rice. Take out the spice and onions; lay in the fowls if necessary, to heat them quite through, and dish them neatly with the rice heaped smoothly over them. Garnish the pilaw with hot hard-boiled eggs cut in quarters, or with fried forcemeat-balls, or with half rings of onion fried extremely dry. The bacon, heated apart, should be served in a separate dish.
Obs. — This is a highly approved receipt supplied to us by a friend who had long experience of it in India ; but we would suggest that to be really cooked so as to render it wholesome in this country, a larger quantity of liquid should be added to it, as one pint (or pound) will absorb three pints of water or broth : and the time allowed for stewing it appears to us insufficient for it to become really tender.
A Persian Pilaw is made much in the same manner, sometimes with morsels of fried kid mixed with the rice
lChap. xxxii.
Bacon, 8 lbs., 1| to 2 hours ; fowls, 2. Rice, nearly 2 lbs. Broth from bacon and fowls, 3£ pints ; onions, 3 ; cloves and pepper* corns, 5 oz. each ; allspice, 1 drachm : f hour.
INDIAN RECEIPT FOR CURRIED FISH.
Records on this page
A Real Indian PilawCurried Fish