Plaw Recipe

Boil a piece of lean veal till tender. Take it up, cut it into strips

three or four inches long, put it back into the pot, with the liquor it

was boiled in, with a tea cup of rice to three pounds of veal. Put in a

piece of butter, of the size of a hen's egg; season it with salt,

pepper, and sweet herbs if you like; stew it gently till the rice is

tender, and the water nearly stewed away. A little curry powder in this,

converts it into a curry dish.

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