Leg of Lamb, King's Pilau

Have one pound of boned leg of lamb; pare off all the fat and sinews and then divide it into three-quarters of an inch pieces; have also a quarter of a pound of three-eighth inch dice of raw ham, fry all these in butter over a bright fire with a garnished bunch of parsley (No. 123); moisten with half a pint of stock (No. 194a), season and reduce to a glaze, then remoisten once more with another half pint and so on until the pilau is done and very rich; season with a dash of cayenne pepper and salt. Fry colorless a chopped onion in butter, add to it a quarter of a pound of washed and dried rice; when this is quite hot, wet it with twice its volume of the stock from the pilau and stock (No. 194a), cover, bring to a boil and place it in the oven for twenty minutes and as soon as done, add butter and parmesan. Fill a border mold (Fig. 139) with this, unmold on a dish, remove the bunch of parsley from the pilau and pour it into the center of the border, cover over with a layer of the same rice; reserved for the purpose, smooth it neatly with a knife, strew' parmesan cheese on top, besprinkle with butter and brown in a hot oven.