Ingredients.—50 green mangoes, 1 lb. of dried chillies, 1 lb. of green ginger finely sliced, ½ a lb. of mustard seed, 2 ozs. of garlic, 2 ozs. of turmeric, vinegar, and salt.
Method.—Peel the mangoes, and partly* divide them through the shell, so as to remove the seed from the inside. Sprinkle them with salt, and let them remain for 24 hours. Meanwhile boil the turmeric in 2 quarts of vinegar for 20 minutes, and let it become quite cold. Pound the chillies until smooth, add the ginger, the mustard seed freed from husks, the garlic finely-chopped, and mix well together. Fill the inside of the mangoes with this preparation, place them in jars, sprinkle over them any of the seasoning preparation that remains, and cover with vinegar.
Time.—30 hours or longer. Sufficient for 3 or 4 jars. Cost, uncertain.
Ingredients.—Cooked fish, chicken or meat, 1 small cocoanut, 2 ozs. of butter, 2 ozs. of finely-chopped shallots, 1 clove of garlic finely-chopped, 1 dessertspoonful of rice flour, 1 teaspoonful of finely-sliced green ginger, the skin of 1 red chilli, the skin of 1 green chilli, both finely-shredded, 1 teaspoonful of lemon-juice, salt.
Method.—Break the cocoanut, remove and preserve the milk, and scrape or chop the white part of the nut finely. Cover with of a pint of boiling water, let it stand for 20 minutes, then strain off the liquid and put it aside. Again cover the nut with the same quantity of boiling water, let it stand for at least an hour, then strain 2 or 3 times through fine muslin, squeezing the nut well each time. Fry the shallots and garlic in hot butter without browning, stir in the rice flour, add the second infusion of cocoanut, and boil well. When ready, add the first infusion of cocoanut, boil up, add lemon-juice and salt to taste, put in the green ginger, shredded chillies, prepared fish, chicken or meat, make thoroughly hot, and serve.
Time.—1½ hours. Sufficient for 1 dish. Cost, 10d. to 1s. 4d.
3866.—PILAU or PILLOFF.
Ingredients.—1 chicken, 4 ozs. of butter or ghee, 4 ozs. of rice, 2 green mangoes sliced, 4 or 5 onions sliced, 2 doz. stoned raisins, 1 doz. almonds coarsely shredded, 3 hard-boiled eggs, salt, cloves.
Method.—Truss the chicken as for boiling, fry it in 3 ozs. of butter or ghee until the whole surface is lightly browned, then add the mangoes and onions. Fry gently for 10 or 15 minutes longer, barely cover with white stock or water, add 6 cloves and salt to taste. Simmer gently for ¾ of an hour, then transfer to a baking vessel, baste with hot ghee, and roast gently for nearly an hour. Meanwhile boil the rice in the