Cassell's dictionary of cookery

Pikelets (another way) . — Rub an ounce of fresh butter into a pound of flour. Add a pinch of salt, and a well-beaten egg. Put the flour into a bowl, and make a hole in the middle of it. Pour into this a quarter of an ounce of German yeast dissolved in two tablespoonfuls of tepid water. Stir the whole together, and add as much lukewarm milk as will make the whole like thick batter. Beat for ten or twelve minutes, and let it stand near the fire for an hour. Put the bakestone over a moderate fire. Melt a little butter or lard upon this, and pour over it a tea-cupful of the batter. When one side is done, turn it lightly upon the other. Butter the pikelets whilst hot, and serve them three or four on a plate. The bakestone will require to be freshly greased with each pikelet. Time to bake, about two minutes each side. Sufficient, one or two for each person. Probable cost, 1d. each. Pilau. — This is an Oriental dish, much liked by those who have become accustomed to it whilst travelling or residing in the East. We are told by travellers that in Turkey and Arabia it is a very simple preparation, consisting generally of poultry or meat too much dressed served with rice under-dressed, and seasoned with pepper and salt. English families who have resided abroad require a little more than this, however, and for them the succeeding recipes are given. The following additional recipes will be found under their respective headings : — Indiajt, Plain Persian Indian, Real Rabbit Oyster Turkish Pilau. Arabian. — Take three or four pounds of a neck or loin of mutton. Trim off the fat, and stew the meat gently in four pints of nicely-seasoned stock until it is done enough. Take it up, and put it aside, then throw into the "boiling stock a pound of Patna rice, and let it simmer gently for half an hour. Stir in four ounces of fresh butter, and simmer again until the rice is tender without being broken. Cut the meat into convenient-sized pieces, fry these lightly in butter, and serve them in the dish with the rice. If liked, the pilau may be garnished with hard-boiled eggs cut into quarters lengthwise, or with forcemeat balls, or rings of onion, fried until very dry. Time to boil the mutton, an hour and a half. Probable cost, 4s. 6d. Sufficient for five or six persons. Pilau, Arabian (another way). See Arabian Pilau. Pilau, Indian. — Take three pounds of the neck or loin of mutton or lamb, and divide them into cutlets ; or, if preferred, take a chicken, and cut it into neat joints. Choj) three large onions, and fry them in two ounces of butter, with an Indian mango, cut up small. If the mango cannot be had, four ounces of Sultana raisins and a quarter of a clove of garlic may be substituted ; and in this case, two table-spoonfuls of curry powder may be mixed with the butter. Stir the ingredients over the fire for ten minutes, sprinkle a little salt over, and simmer aU gently together for three-quarters of an hour. Whilst the meat is simmering, boil the rice according to the directions given for Rice for a Pilau [see Pilau, Rice for a). Pile it on a dish, lay the pieces of meat upon it, pour th sauce over, and serve very hot.