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M. J. Delaney cookbook, 1933
Page 191
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[[underlined]] Lamb or Chicken Pilaf [[/underlined]] Cut meat in small pieces for stew. Rub with salt, pepper & little [[rigone?]]. Brown in air tight pot with little onion chopped in olive oil. Turn down fire & simmer slowly, adding tomato paste diluted with water, to taste. When meat is done add [[underlined]] 3 cups of Boiling Water for every cup of rice. [[/underlined]] Add rice, cover & cook 15 minutes. Then turn out fire, remove lid, cover pot with several folds of cloth and let stand 10 minutes. Scorch a little butter to pour over the top.
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[[underlined]] Lamb or Chicken Pilaf [[/underlined]] Cut meat in small pieces for stew. Rub with salt, pepper & little [[rigone?]]. Brown in air tight pot with little onion chopped in olive oil. Turn down fire & simmer slowly, adding tomato paste diluted with water, to taste. When meat is done add [[underlined]] 3 cups of Boiling Water for every cup of rice. [[/underlined]] Add rice, cover & cook 15 minutes. Then turn out fire, remove lid, cover pot with several folds of cloth and let stand 10 minutes. Scorch a little butter to pour over the top.
Szathmary Culinary Manuscripts and Cookbooks
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