Pellow the Indian way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

three pounds of rice ↝ Rice, cooked, NFS [Rice]
three quarters of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
half a dozen blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a little water ↝ Water, tap [Tap water]
two fowls ↝ Guinea hen, meat only, raw [Poultry Products]
a fine piece of bacon, of about two pounds weight ↝ Beef, bacon, cooked [Bacon]
about half a dozen hard eggs ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]
a dozen onions fryed whole and very brown ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (11)

Pick and wash the rice very clean, put it into a cullender, and let it drain very dry.
Melt the butter in a pan over a very slow fire.
Add the rice to the melted butter, cover it very close to keep all the steam in.
Add salt, whole pepper, mace, and cloves.
Add a little water to keep it from burning.
Stir it up very often and let it stew till the rice is soft.
Boil two fowls and a piece of bacon (about two pounds).
Cut the bacon in two pieces.
Lay the bacon and fowls in the dish.
Cover the bacon and fowls with the cooked rice.
Garnish with hard-boiled eggs and fried onions.

Original Text

To make a Pellow the Indian way.
Take three pounds of rice, pick and wash it very clean, put it
into a cullender, and let it drain very dry; take three quarters of
a pound of butter, and put it in a pan over a very slow fire till it
melts, then put in the rice and cover it very close, that it
may keep all the steam in; add to it a little salt, some whole pep-
per, half a dozen blades of mace, and a few cloves. You must
put in a little water to keep it from burning, then stir it up very
often, and let it stew till the rice is soft. Boil two fowls and a fine
piece of bacon, of about two pounds weight, as as you can, cut the
bacon in two pieces, lay it in the dish with the fowls, cover it
over with the rice, and garnish it with about half a dozen hard
eggs and a dozen onions fryed whole and very brown.
Note, This is the true Indian way of dressing them.

Notes

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