Fowl with Rice, called Pilaw

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

a pint of rice ↝ Rice, cooked, NFS [Rice]
some whole black pepper ↝ Spices, pepper, black [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a dozen cloves, tied up in a bit of cloth ↝ Garlic, raw [Vegetables and Vegetable Products]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
a piece of bacon ↝ Beef, bacon, cooked [Bacon]
hard eggs cut in halves and quarters ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]
onions, first boiled and then fried ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (6)

Boil a pint of rice in as much water as will cover it.
Put in with it some whole black pepper, a little salt, and half a dozen cloves, tied up in a bit of cloth.
When the rice is tender take out the cloves and pepper, and stir in a piece of butter.
Boil a fowl and a piece of bacon.
Lay them in a dish, and cover them with the rice.
Lay round the dish and upon the rice hard eggs cut in halves and quarters, and onions, first boiled and then fried.

Original Text

Fowl with Rice, called Pilaw.

Boil a pint of rice in as much water as will cover it. Put in with it some whole black pepper, a little salt, and half a dozen cloves, tied up in a bit of cloth. When the rice is tender take[166] out the cloves and pepper, and stir in a piece of butter. Boil a fowl and a piece of bacon; lay them in a dish, and cover them with the rice. Lay round the dish and upon the rice hard eggs cut in halves and quarters, and onions, first boiled and then fried.

Notes

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