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Pilau, Arabian

Take three or four pounds of a neck or loin of mutton. Trim off the fat, and stew the meat gently in four pints of nicely-seasoned stock until it is done enough. Take it up, and put it aside, then throw into the boiling stock a pound of Patna rice, and let it simmer gently for half an hour. Stir in four ounces of fresh butter, and simmer again until the rice is tender without being broken. Cut the meat into convenient-sized pieces, fry these lightly in butter, and serve them in the dish with the rice. If liked, the pilau may be garnished with hard-boiled eggs cut into quarters lengthwise, or with forcemeat balls, or rings of onion, fried until very dry. Time to boil the mutton, an hour and a half. Probable cost, 4s. 6d. Sufficient for five or six persons.