Peloe of Rice

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Wash, pick, and dress the rice as per directions for plain rice.
  2. Before setting in the oven, add pounded mace to the rice.
  3. Place a half-boiled chicken and a three-parts-boiled piece of pickle pork into a stewpan and cover with the rice.
  4. When ready to serve, place the fowl and pork at the bottom of the dish.
  5. Cover with the rice.
  6. Garnish with hot boiled or fried button onions and halves of hard eggs.
Original Text
Peloe of Rice. Wash, pick, and dress, in the same manner as the directions for plain rice, observing only, that, before it is to be[96] set in the oven, add a little pounded mace with the rice; and put into a stewpan a chicken half boiled and a piece of pickle pork three parts boiled, and cover with the rice. When it is to be served up, put the fowl and pork at the bottom of the dish, the rice over, and garnish with boiled or fried button onions and halves of hard eggs, which should be hot.
Notes
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