The 1901 Cookbook Archive
No. 1023 — Chicken Pilaf with Rice
English historical translation of Molokhovets recipe No. 1023 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a hen, cut into pieces and brown on all sides in a saucepan with two spoonfuls of hot butter.
Rinse the rice in cold water, drain, cover with fresh water and bring to the boil without salt. Drain in a sieve, rinse with cold water and let it drain thoroughly.
Spread the rice over the chicken, add two spoonfuls of water or broth, cover and stew until done.
The source suggests using a lid wider than the saucepan and says drops forming on it indicate readiness.
Add as much very fresh butter as desired, even half a Russian pound, close the lid for five minutes and serve.
Historical editorial note: The unusual lid-condensation test is historical and does not establish safe poultry doneness.
Original source: Read Russian recipe No. 1023. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.