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Turkish Pilau

A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).

A historical recipe

Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Truss one chicken (two and a half pounds) for boiling, and cut five pounds of shoulder of mutton (boned) into two pieces, which roll into shape;
  2. put some trimmings of pork (enough to keep the meat from sticking) into a large saucepan, and when hot place in the chicken and the rolls of mutton, and brown them completely by turning them over the fire.
  3. Now make what is called a bouquet, viz.: Put a bay leaf on the table;
  4. on this place three or four sprigs of parsley, one sprig of thyme, half of a shallot, four cloves, and one table-spoonful of saffron (five cents’ worth), and tie all together, leaving one end of the string long, to hang over the top of the saucepan for convenience in taking out the bouquet.
  5. Put the chicken, the mutton, the bouquet, and a pinch of salt and pepper into three quarts of boiling water;
  6. twenty minutes before they are done (it will require a short hour to cook them), put in five ounces of rice (soaked an hour in cold water);
  7. when done, take out the bouquet;
  8. put the chicken in the centre of a warm platter;
  9. cut the mutton into slices or scollops about half an inch thick, and form them in a circle by lapping one over the other around the chicken.
  10. Pour the hot soup (freed from grease) over the chicken;
  11. or the chicken may be cut into joints (seven pieces), and the circle around the platter may be formed of the chicken pieces and mutton scollops alternating, with the soup poured in the centre.