until the rice is tender, and the stock has become evaporated or absorbed. Heat ⅓ of the ghee in another stewpan, put in the slices of meat, sprinkle over them the ground cloves, cumin seeds, and a little cinnamon and cardamom, then toss over the fire for a few minutes. Spread the prepared rice over the meat, pour on a little melted ghee, cover closely, and cook very gently for ½ an hour. Heat the remaining ghee in another pan, put in the minced mutton with a little salt, and toss it over the fire until lightly browned. Add the rest of the flavouring ingredients, the raisins, almonds, pistachios, apricots, and a well-beaten egg, and stir by the side of the fire for a few minutes. Serve the slices of meat imbedded in the rice, spread the minced preparation on the top, and garnish with the remaining eggs either fried or poached.
Time.—2½ hours. Sufficient for 5 to 8 persons. Cost, 3s. 2d.
3869.—POMEGRANATE JUICE.
Ingredients.—6 pomegranates, ½ a lb. of castor sugar, the juice of 3 limes, 1 pint of water.
Method.—Press the pulp of the pomegranates through a very fine sieve, add the sugar and lime-juice, and dilute with the water. Strain several times through muslin, then bottle for use.
Time.—1 to 2 hours. Sufficient for 1 bottle. Cost, uncertain.
3870.—POMPLET, TO COOK.
This fish is not unlike turbot or brill, and may be treated according to the directions given for dressing turbot and brill (see Fish Section).
3871.—POOLOOT.
Ingredients.—1 fowl, 1 lb. of rice, 4 ozs. of butter, 1 oz. of green ginger finely-sliced, 3 onions sliced, 3 onions finely-chopped, ¼ of a teaspoonful of black pepper, ⅛ of a teaspoonful of ground cardamom seeds, 1 quart of stock, 6 hard-boiled eggs, rolls of fried bacon, the juice of 1 lemon, salt.
Method.—Wash, parboil and drain the rice. Truss the fowl for boiling, place it in a stewpan with the rice under and round it, add the chopped onions, green ginger, lemon-juice, 1 teaspoonful of salt, and a little stock. Cover closely, and cook as gently as possible, adding more stock from time to time. When the fowl is sufficiently cooked take it up and cut it into neat joints, keep it hot and dry by the side of the fire. Heat the butter in a stewpan, fry the remaining onions until lightly browned, then drain them and keep them hot. Fry the fowl in the same butter, turning it frequently that all parts may be equally browned. Pile the rice in the centre of a hot dish, arrange the
