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 (14)
Instructions (13)
  1. Separate and take off all the skin and fat from the mutton ribs.
  2. Put the mutton ribs into a stewpan with cloves, ginger, black pepper, cinnamon, mace, and garlic.
  3. Add enough water to stew the ingredients thoroughly and make the meat tender.
  4. Remove the mutton from the stewpan.
  5. Fry the mutton in butter until lightly browned.
  6. In the same pan, fry chopped small onions until very dry.
  7. Add the fried onions to the mutton-gravy and spices in which it was stewed.
  8. Stir in the curry-powder and half an ounce of butter.
  9. Mix all these ingredients well together.
  10. Add the mixture to rice that has been previously half boiled.
  11. Stew the whole mixture until the rice is cooked and the gravy is completely absorbed.
  12. When dishing for the table, thinly cover the pilaw with plain boiled rice to make it look white.
  13. Serve the pilaw very hot.
Original Text
Pilaw, an Indian dish. Take six or eight ribs of a neck of mutton; separate and take off all the skin and fat, and put them into a stewpan with twelve cloves, a small piece of ginger, twelve grains of black pepper, and a little cinnamon and mace, with one clove of garlic. Add as much water as will serve to stew these ingredients thoroughly and make the meat tender. Then take out the mutton, and fry it in nice butter of a light brown, with some[136] small onions chopped fine and fried very dry; put them to the mutton-gravy and spice in which it was stewed, adding a table-spoonful of curry-powder and half an ounce of butter. After mixing all the above ingredients well together, put them to the rice, which should be previously half boiled, and let the whole stew together, until the rice is done enough and the gravy completely absorbed. When the pilaw is dished for table, it should be thinly covered with plain boiled rice to make it look white, and served up very hot.
Notes
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