Name: China Chilo
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 teaspoon black pepper; ½ lb (240 g) long-grain rice; 2 large onions, chopped; 1 large lettuce, or Chinese cabbage, finely chopped; ¾ stick (90 g) butter; 1 lb (½ kg) shelled (2 lb /1 kg unshelled) peas, fresh or frozen; 1½ lb (¾ kg) best mince (beef or lamb but lamb is preferable); ¼ teaspoon turmeric; ¼ teaspoon cayenne pepper; 1 teaspoon salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Traditional in the families of certain nineteenth-century sailors who, returning from a voyage to the China seas, described a Chinese dish. This was the nearest their wives could get to what they wanted. There are several versions from different ports, called by different names. This one comes from Southampton but is almost identical to one given by Mrs Rundell (1809) from London.