Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Oysters, Pillau Of

Wash six ounces of Patna or small-grained rice in several waters, and carefully pick out the unhusked grains. Drain the rice, and put it into a saucepan with a pint of boiling and rather highly-seasoned gravy. Keep the pan uncovered, stir a little at first, to prevent the rice getting into lumps, and let it boil very quickly until it is quite soft, but unbroken, then throw it into a colander, and let it drain near the fire until it is quite dry. Pile it lightly round a dish, and fill the hollow in the middle with a pint of oyster sauce made according to the directions given further on. Serve very hot. Time, fifteen or twenty minutes to boil the rice. Sufficient for half a dozen persons. Probable cost, 2s. 6d.

OYSTERS, PLAICE FILLETED AND STEWED WITH. (See PLAICE, FILLETED, AND STEWED WITH OYSTERS.)

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