How the plov was cooked in the 19th century
There is no such dish in any of the European peoples that would be so common and in such a use in all layers of society - like palau.
In the palaces of the former khan and the hovels of mardekerov is the same immutable, never coming and always desired palau.
Poor people, who work for a week, are saving money, so that at least on Thursday, or on Sunday night to eat a favorite palau.
He is preparing not only in cities and villages, where the population lives, but also in the mountains, among the nomadic nomadic. The last ones are without bread, but they can't cook palau in famous occasions.
This his is prepared as follows: first of all, a broth of lamb is brewed in the boiler, which is merged into a cup. Especially toasting in the garden: carrots, onions and boiled lamb, and also fit into a cup. All this is mixed with rice and brewed in the boiler before getting a cool porridge, after which the boiler is covered for a while with a cup, so that the rice is broken, and the palau is ready. The Lamb breaks into small pieces, is placed on the top of the rice, and the dish is served on the table, or, more correctly, on the floor, as the natives do not sit down for the table, but eat sitting on the floor. Natives eat palau with their hands, as fork or other tools that replace forks, they do not rely. Liquid food is eaten not by spoons, but drink from cups.
Another way to cook is the next one: the bacon, cut into small pieces, and the boiler is on the big fire, after which the curtains are taken away, and the salt is covered with salt, red pepper and finely carved onion. When it is roasted and salo will take a red color, a lamb is falling into the boiler, sliced into small pieces, or, more often, whole pieces. When the lamb in the garden is enough to roast, there is a layer of cut carrot, clusters without bone, Quince (run), a duck of fresh or dried and,. By desire. After that, the top is saturated with Krupa (Rice), pre-well washed in the water and ošparennaâ with boiling water. On Top of the circle, the hot water is watered down until the fat and water perform above the circle at least on the finger. Then brewed on a big fire,
