PILAU
Take half a dozen slices of the lean of a leg of mutton, or of fillet of veal. Put them into a stew-pan with six large onions, a carrot cut in pieces, and some parsley, with pepper, salt, and nutmeg to your taste. Add a tea-spoonful of saffron, a piece of butter rolled in flour, and a little boiling water. Let it stew for an hour, and skim it well.
Have ready a pound of rice boiled soft and drained. Mix with it a large piece of butter. Put some rice in the bottom of a deep dish, and lay on it first the seasoning, and then the slices of meat in a pile. Keep the remainder of the rice over it, and set it on the stove or in the oven for ten minutes.
Have ready a pound of rice boiled soft and drained. Mix with it a large piece of butter. Put some rice in the bottom of a deep dish, and lay on it first the seasoning, and then the slices of meat in a pile. Keep the remainder of the rice over it, and set it on the stove or in the oven for ten minutes.