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Indian Pilau, Plain

Cut a fowl into neat pieces, remove the skin, and fry them in a stewpan, with four or five ounces of butter. Take out the fowl, and mix in a table-spoonful of curry-powder, a little salt, and some Indian pickles cut into fine strips; mangoes, however, are preferable, if they are at hand. Return the cut-up fowl to the pan and set the whole to stew very leisurely by the side of the fire for three-quarters of an hour. Have ready about a pound of well-boiled rice: it should be dry, so that the grains may separate one from the other. Pile it high in the middle of a dish, on which arrange the fowl, and serve with the sauce poured on the top and round the dish. Sufficient for three or four persons. Probable cost, 4s. 3d.