Peloe of Rice another way

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 (16)

For the rice

two pounds of rice ↝ Rice, cooked, NFS [Rice]
a dozen of whole cardamum seeds ↝ Seeds, breadfruit seeds, raw [Nut and Seed Products]
three quarters of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
some pounded mace ↝ Spices, mace, ground [Spices and Herbs]
salt to the palate ↝ Salt, table, iodized [Spices and Herbs]

For the meat and sauce

A loin of house lamb or some fresh pork cut into small pieces
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted ↝ Sugar, cinnamon [Sugars and honey]
cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted ↝ Garlic, raw [Vegetables and Vegetable Products]
cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted
cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted ↝ Seeds, breadfruit seeds, raw [Nut and Seed Products]
two bay leaves ↝ Spices, bay leaf [Spices and Herbs]
four good-sized onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a pint and a half of veal stock
some peeled button onions boiled ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (15)

Wash and pick two pounds of rice, boil it in plenty of water till half done, with a dozen of whole cardamum seeds.
Drain the rice, pick out the seeds.
Put the rice into a stewpan, with three quarters of a pound of fresh butter and some pounded mace, and salt to the palate.
Take a loin of house lamb or some fresh pork cut into small pieces.
Put them into a frying-pan, add cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted, with a bit of butter and some cayenne pepper.
Fry the meat till half done.
Take two bay leaves, four good-sized onions sliced, and add to them a pint and a half of veal stock.
Boil them till tender and rub them through a tamis cloth or sieve.
Boil the liquor over a fire till it is reduced to half a pint.
Add the reduced liquor to the fried meat and spices, together with some peeled button onions boiled.
Put some of the rice at the bottom of another stewpan.
Add a layer of meat and onions on the rice, and so on alternately till the whole is put in.
Cover the pan close.
Set it in a moderately heated oven for two hours and a half.
When it is to be served up turn the rice out carefully on a dish.

Original Text

Peloe of Rice another way.

Wash and pick two pounds of rice, boil it in plenty of water till half done, with a dozen of whole cardamum seeds; then drain it, pick out the seeds, put the rice into a stewpan, with three quarters of a pound of fresh butter and some pounded mace, and salt to the palate. Take a loin of house lamb or some fresh pork cut into small pieces; put them into a frying-pan, add cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted, with a[97] bit of butter and some cayenne pepper, and fry the meat till half done. Then take two bay leaves, four good-sized onions sliced, and add to them a pint and a half of veal stock. Boil them till tender and rub them through a tamis cloth or sieve; then boil the liquor over a fire till it is reduced to half a pint, add it to the fried meat and spices, together with some peeled button onions boiled. Then put some of the rice at the bottom of another stewpan, then a layer of meat and onions on the rice, and so on alternately till the whole is put in. Cover the pan close, set it in a moderately heated oven for two hours and a half, and when it is to be served up turn the rice out carefully on a dish.

Notes

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