crapulous

Из английского издания книги датского исследователя Оле Олуфсена, экспедиция которого в 1890х гг. посещала Среднюю Азию.

Pillau takes the first place among the dishes that will be dealt with here. The rice (birindsh) is peeled off in small rice mills driven by a turbine like the other water mills. Two long horizontal planks whose ends pass into a small clay-house where the rice is heaped up are set going up and down by the turbine. On the ends are two vertical planks continually hammering down into the heap of rice and thus peeling it off. The portion of rice set apart for pillau lies in cold water one or two hours to be cleansed, and then it is strained off. Now a tinned copper cauldron is half filled with salted water, the cauldron is covered with a tight-fitting lid and placed over a quick open fire. As soon as the water boils, the rice is thrown into it and is allowed to boil for about 10 mi nutes or until the rice can be mashed between the fingers. Then the rice is-poured off, and in the cauldron butter or fat is melted with a little water over which the rice is lightly strewn. The cauldron is closed quite tightly by means of a piece oi cloth below the lid. Then it is placed on red hot coals, live coals being also laid on the lid. It stands thus for one or one and a half hour, until the rice has become saturated with vapour. Then more butter, fat, chicken or mutton, cut quinces, carrots, apples, almonds, raisins, apricots, beans or whatever fruit or vegetables there may be in the house are often added.