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Pilau, Indian

Take three pounds of the neck or loin of mutton or lamb, and divide it into cutlets; or, if preferred take a chicken, and cut it into neat joints. Chop three large onions, and fry them in two ounces of butter, with an Indian mango, cut up small. If the mango cannot be had, four ounces of Sultana raisins and a quarter of a clove of garlic may be substituted; and in this case, two table-spoonfuls of curry-powder may be mixed with the butter. Stir the ingredients over the fire for ten minutes, sprinkle a little salt over, and simmer all gently together for three-quarters of an hour. Whilst the meat is simmering, boil the rice according to the directions given for Rice for a Pilau (see PILAU, RICE FOR A). Pile it on a dish, lay the pieces of meat upon it, pour the sauce over, and serve very hot. Instead of preparing the rice as previously mentioned, it may be dressed as follows. Wash three-quarters of a pound of rice, and boil it gently for a quarter of an hour in a pint of stock. Pour off the gravy, add three ounces of fresh butter to the rice, and stir over a quick fire until it is brightly and equally coloured. Moisten with a little stock, season with a pinch of mixed sweet herbs, a pinch of grated nutmeg, and the thin rind of half a lemon. Simmer again until the rice is quite tender without being broken. Lift out the lemon-rind, and add a quarter of a pint of thick cream. Spread half the rice on a hot dish, lay the pieces of meat upon it, squeeze a little lemon-juice over them, and cover with the remainder of the rice. Time, three-quarters of an hour to stew the meat and simmer the rice. Probable cost, 3s. 4d., if made with mutton and without cream. Sufficient for four or five persons.