Home › The Principles of Cookery › Indian Pooloot

Indian Pooloot

Truss a fowl in the ordinary way for boiling. Have ready a quart of stock and a pound of rice that has been parboiled for five minutes, and then drained from the water. Put the fowl with them into a stewpan over a slow fire. Add some onion-juice (pound half a dozen, and extract all their moisture by squeezing them in a thin cloth), a table-spoonful of ground ginger tied in a muslin bag, and the juice of a lemon. When the fowl is sufficiently done, keep it warm, and dry the rice before the fire. Have ready three or four onions, sliced and nicely fried in butter. Cut up the fowl into neat pieces, and fry these in the same butter, then pile the rice in the centre of a dish, the joints of fowl on the top, and the sliced onions next the fowl lightly scattered. Strew stewed cardamoms and peppercorns all over. Garnish with fried cured bacon and slices of hard-boiled eggs. Serve hot. Time to boil fowl, three-quarters of an hour. Sufficient for four or five persons.