Put the mutton, cut in slices, with four whole onions into 6 quarts of water; boil all this together until reduced to one-third ; take it off the fire, wash the meat in the liquor, strain through a towel, and set it aside. Take 8 ounces of rice, wash it well, and dry by squeezing firmly in a towel. Put half a pound of butter into a saucepan and melt it ; fry in it a handful of onions sliced lengthways ; when they have become of a brown colour, take them out and lay aside in the butter that remains. Fry slightly a fowl that has been previously boiled ; take out the fowl, and in the same butter add the dry rice and fry it a little. As the butter evaporates, add the above broth to it, and boil the rice in it; then put with it the cloves, cardamoms, peppercorns and mace (be cautious not to put too much of the latter) ; add narcy pank leaves and salt with the green ginger ; cut into thin slices. When the rice is sufficiently boiled, remove all but a little fire from underneath, and place some on the pan-cover ; if the rice be at all hard, add some water to it and place the fowl in the centre to imbibe a flavour ; cover it over with the rice, and serve up garnished with hard-boiled eggs, cut either in halves or quarters. The dressing is as follows :
Onions Eggs ...
5 or 6, 3 or 4, i lb. i lb. 8 oz.
Mutton Fowl ... Rice ... Butter
Black pepper ...
io or 12 corns. 4 blades, io or 12. i tolah.
2 or 3. 10 or 12.
Mace .. Cloves
Narcy pank leaves Cardamoms
Take any cold fish, pick it carefully from the bones ; mix with a teacupful of boiled rice 1 ounce of butter, a teaspoonfulTake any cold fish, pick it carefully from the bones ; mix with a teacupful of boiled rice 1 ounce of butter, a teaspoonful