514. Pease Pudding.—Tie a pint of split peas in a cloth, leaving them room to swell, but not more; put them into a stewpan of cold water, where let them boil nearly half an hour until tender, but not at all watery (which they would not be if allowed only sufficient room to swell, and no more); then turn them out of the cloth, rub them through a hair sieve into a basin, after which add a quarter of a pound of butter, season with a little white pepper and salt, and mix all well together, with three yolks and one whole egg; lightly flour a pudding-cloth, which lay in a small round-bottomed basin, pour in the mixture, tie up the cloth, and put the pudding to boil for an hour in a saucepan of boiling water; when done, turn it from the cloth upon a dish, and serve with any joint of boiled pork.
515. Fowl Pillau.—Put one pound of the best Patna rice into a frying-pan with two ounces of butter, which keep moving over a slow fire, until the rice is lightly browned; then have ready a fowl trussed as for boiling, which put into a stewpan, with five pints of good broth, pound in a mortar about forty cardamom seeds with the husks, half an ounce of coriander seeds, and sufficient cloves, allspice, mace, cinnamon, and peppercorns, to make two ounces in the aggregate, which tie up tightly in a cloth, and put into the stewpan with the fowl, let it boil slowly until the fowl is nearly done; then add the rice, which let stew until quite tender and almost dry; have ready four onions, which cut into slices the thickness of half-crown pieces, sprinkle over with flour, and fry, without breaking them, of a nice brown color, have also six thin slices of bacon, curled and grilled, and two eggs boiled hard; then lay the fowl upon your dish, which cover over with the rice, forming a pyramid, garnish with the bacon, fried onions, and the hard-boiled eggs cut into quarters, and serve very hot.
The bag of spice must be preserved, as it will answer the same purpose half a dozen times.
Fowl pillaus are frequently served with two ounces of Malaga raisins, which are added at the same time and stewed with the rice.
516. Mutton Pillau.—Trim a neck of mutton, by sawing off the tips of the ribs and taking away the chine-bone; then lay it in a stewpan, with a bag of spice as in the last, and cover with three quarts of stock, let it simmer very gently two hours; then take out the mutton, which keep hot upon a dish, skim off all the fat from the stock it was boiled in, to which add a pound of Patna rice, which stew until tender and very dry: then lay it over the mutton, garnish with fried onions, and hard-boiled eggs, as in the last, and serve very hot.
517. Chicken Curry.—Cut up a chicken into ten pieces, that is, two wings, two pieces of the breast, two of the back, and each leg divided into two pieces at the joints; then cut up a middling-sized onion into very small dice, which put into a stewpan, with an ounce of butter and a very small piece of garlic, stir them over the fire until sautéd well; then add two teaspoonfuls of curry powder and one of curry paste, which well mix in; then add half a pint of good broth, let it boil up; then lay in the pieces of chicken, cover it over, and put to stew very gently for half an hour, stirring it round occasionally, if getting too dry add a little more broth (or water); when done, the flesh should part easily from the bones, and the sauce should adhere rather thickly; season with the juice of half a lemon and a pinch of salt, and serve, with plain boiled rice, upon a separate dish.