Another way to make a Pellow

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the soup base
To finish the pellow
For garnish
Instructions (14)
  1. Chop the veal and cock to pieces.
  2. Put the meat into a pot with mace, white pepper, and water.
  3. Add bacon and onions (with cloves).
  4. Cover the pot closely.
  5. When it boils, let it simmer very softly until the meat is no longer usable and above two-thirds of the liquid has evaporated.
  6. Strain the liquid.
  7. The next day, put the strained liquid into a sauce-pan.
  8. Add the rice.
  9. Set over a very slow fire.
  10. Take great care it doesn't burn.
  11. Cook until the rice is very thick and dry.
  12. Turn it into a dish.
  13. Garnish with hard eggs cut in two.
  14. Serve roasted fowls in another dish.
Original Text
Another way to make a Pellow. Take a leg of veal about twelve or fourteen pounds weight, an old cock skin'd, chop both to pieces, put it into a pot with five or six blades of mace, some whole white pepper, and three gal- lons of water, half a pound of bacon, two onions, and its cloves, cover it close, and when it boils, let it do very softly till the meat is good for nothing and above two thirds is wasted, then strain it, the next day put this soup into a sauce-pan with a pound of rice, set it over a very slow fire, take great care it don't burn; when the rice is very thick and dry, turn it into a dish. Garnish with hard eggs cut in two, and have roasted fowls in another dish. Note, You are to observe, if your rice simmers too fast it will burn, when it comes to be thick. It must be very thick and dry, and the rice not boiled to a mummy.
Notes
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