China chilo

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'''China chilo''' is a dish of stewed [[mutton]] from 19th-century [[English cuisine]]. Stewed with onions, peas and lettuce, the mutton is served in a dish surrounded by a border of rice. Scholars believe the term ''China'' in the name alludes to this oriental ingredient, but the meaning of term ''chilo'' remain a mystery.<ref></ref> The dish is said to be based on a Chinese dish that 19th-century sailors described upon their return from the [[China Seas]].<ref>Liquid error: wrong number of arguments (given 1, expected 2)</ref> Food historians speculate whether creative Victorian cooks substituted lettuce for [[bok choy]] and peas for bean spouts.<ref name=campbell></ref>

[[Eliza Acton]]'s recipe in ''[[Modern Cookery for Private Families]]'' was made with leg (or loin) of mutton, shredded young lettuce, peas, and simple seasonings of salt, pepper, butter and green onion. These were stewed with a little water, and if desires, mushrooms, cucumbers, or curry powder. Acton's recipe is served with a separate dish of boiled rice. [[Mrs. Beeton]], however, gives instructions to serve the mutton stew "the same as for curry", in a dish with a border of rice.<ref></ref>

China Chilo is a historic recipe of the [[Victorian era]], not found in modern recipe books.<ref name=campbell/>

==References==


[[Category:Victorian cuisine]]
[[Category:Lamb dishes]]
[[Category:Stews]]
[[Category:Rice dishes]]
[[Category:Curry dishes]]

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