515. An Indian Pilau

Truss a fowl as for boiling, pass it a few minutes in the oven, raising it up with fat bacon or buttered paper; fry some onions, a few bruised coriander seeds, and a few cardamum seeds whole, fry a nice light colour four onions cut in slices, add to this a gill or more of cream, when all fried in a little butter; put in your fowl with some good veal stock, have ready some rice boiled in milk for two minutes, skim it off and add it to the fowl, frequently looking at it and moving it to keep it from sticking or burning, let your fowl stew for a quarter of an hour before you add the rice, do not let the rice get mashed; season with cayenne pepper and salt, put all the rice and liquor round the fowl:you can use rabbits, or chickens, or quails, or veal, instead of fowl, the same way.

416. Gravy For A Fowl When There Is No Meat To Make It Of

Nicely wash the feet of a fowl, and cut them and the neck into small pieces, simmer them with a little browned bread, a slice of onions, a bit of parsley, and thyme, some pepper, and salt, and the liver and gizzard in a quarter of a pint of water, simmer them till they are reduced to a half; take out the liver, bruise it, and strain the liquor to it, then thicken it with flour, and butter, and add a tea-spoonful of mushroom ketchup.

417. Blanc

A mixture of salt, butter, water, and a slice of lemon, and as follows: -:cut a pound of beef suet, also a pound of fat bacon, into slices, half a pound of butter, the juice of a lemon, salt, and pepper, one or two onions, a bunch of parsley, a little thyme, bay leaf, and spice. When stewed enough, it should be strained through a tammy or hair sieve. If used for a fowl, the latter must simmer in it about thirty-five minutes.

418. Blanc

Take half a pound of beef fat, half a pound of bacon, a quarter of a pound of fresh butter, two carrots, two onions cut in half, a bunch of sweet herbs, a few bay-leaves, the juice of a lemon, some, salt, whole pepper, and two glasses of stock, and boil the whole for some time, it will be then fit for use.