Pike, Boiled
INGREDIENTS.lb. of salt to each gallon of water; a little vinegar.
Scale and clean the pike, and fasten the tail in its mouth by means of a skewer.
Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size PILAU. in the rest of the butter; then add to the onions and mangoes in the stewpan and stew for an hour. Boil some rice (about 1/24 lb.) as for curry, spread it on a hot water dish, on this place the joints of fowl, or the cutlets, and pour over them the sauce.
TIME.-1 hour to stew.
SEASONABLE at any time.
Pilau (Fowl). (Based on M. SOYER'S Recipe; an Indian Dish.)-INGREDIENTS for dish for 5 or 6 persons. -1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of stock or good broth, 40 cardamom-seeds, oz. of coriander-seed, 1/4 oz. of cloves, 1/4 oz. of allspice, oz. of mace, oz. of cinnamon, oz. of 2 hard-boiled eggs. AVERAGE COST, 5s. peppercorns, 4 onions, 6 thin slices of bacon, Well wash 1 lb. of the best Patna rice, put it into a frying-pan, with the butter, which keep moving over a slow fire until the rice is lightly browned. Truss the fowl as for boiling, put it into a stewpan with the stock or broth; pound the spices and seeds thoroughly in a mortar, tie them in a piece of muslin and put them in with the fowl. Let it boil slowly until it is nearly done; then add the rice, which should stew until quite tender and almost dry; cut the onions into slices, sprinkle them with flour, and fry, without breaking them, PINE-APPLE CHIPS. of a nice brown colour. Have ready the slices of bacon curled and grilled, and the eggs, boiled hard. Lay the fowl in the form of a pyramid upon a dish, smother with the rice, garnish with the bacon, fried onions and the hard-boiled eggs cut into quarters, and serve very hot. Before taking the rice out, remove the spices.
TIME.-- hour to stew the fowl without the rice ; 1/2 hour with it.
SEASONABLE at any time.
