Pilau (No. 1.) A Turkish Recipe.

Boil a cupful of raw rice in a pint of mutton-stock which has been skimmed and seasoned with onion, tomato, salt, and cayenne. When the rice is soft and has soaked up all the liquor add a tablespoonful of butter and a heaping teaspoonful of curry-powder with one of capers.

Mince cold mutton or lamb until you have a cupful; heat a cupful of gravy over the fire, season well and sharply, and thicken with browned flour, then stir in the minced meat, and boil up once. Pour upon a heated platter and arrange the rice like a fence around it.

Pilau is even better when made with chicken-stock and meat instead of mutton.

Pilau. (No. 2.)

Heat together a cupful of strained tomato-juice and one of well-seasoned mutton-, or chicken-, or veal-stock. Put in four tablespoonfuls of washed rice, and cook until it is soft and has taken up the liquid. Add two tablespoonfuls of butter, salt and paprica to taste, cook for two minutes and turn out.

Eat with boiled mutton or chicken, and pass with it a dish of grated cheese, or with a saltspoonful of curry, blended with a cupful of cheese, for those who like this addition.