Pillau au Riz [37]

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Boil a tea-cupful of rice in cold water for ten minutes.
  2. Take a roast chicken from a previous day’s dinner.
  3. Set the chicken into a stew-pan with the rice over it.
  4. Add one ounce of butter, half of an onion, a piece of mace, pepper and salt, and a cup of stock.
  5. Simmer slowly for three-quarters of an hour.
  6. Dish with the rice all over the chicken.
Original Text
PILLAU AU RIZ. Boil a tea-cupful of rice in cold water for ten minutes, then take a roast chicken from a previous day’s dinner; set it into a stew-pan with the rice over, and one ounce of butter, half of an onion, a piece of mace, pepper and salt, and a cup of stock. Simmer slowly for three-quarters of an hour. Dish with the rice all over the chicken. [37]
Notes
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