Pilau of Mutton.
Cut your cold roast into neat strips an inch long. Make a gravy of the cracked bones and skin, hard bits, etc., and a pint of water. While it is stewing down one-half, skim the liquor in which the meat was parboiled; put it over the fire with a cup of washed rice, and cook the latter tender. When there is but one cup of gravy left upon the bones, etc., strain, season highly with pepper, salt, and nearly a teaspoonful of curry powder. Chop, also, a quarter of a pickled onion, and mix in. Roll a tablespoonful of butter in a heaping spoonful of browned flour, and when the gravy is hot stir it in; lastly, put in the mutton, and when nearly on the boil, draw aside. Drain the rice, and season well. Pile the meat upon a hot dish, and make a fence of rice about it.