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Page:Mrs Beeton's Book of Household Management.djvu/1797

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1613
TYPICAL INDIAN DISHES

pieces of fowl on the top with the fried onions interspersed, and garnish the base with quarters of hard-boiled eggs and rolls of fried bacon.

Time.—2½ hours. Sufficient for 5 or 6 persons. Average Cost, 4s.

3872.—QUOORMA CURRY.

Ingredients.—1 lb. of lean mutton, 2 ozs. of butter, 3 ozs. of shallots or onions finely-chopped, 1 clove of garlic very finely chopped, 1 dessertspoonful of finely-grated green ginger, 1 dessertspoonful of rice flour, 1 teaspoonful of ground coriander seed, 1 teaspoonful of ground black pepper, ½ a teaspoonful of ground cardamoms, ½ a teaspoonful of ground cloves, 1 teaspoonful of ground turmeric, 1 saltspoonful of sugar, 1 pint of mutton stock, ½ a pint of milk, 2 ozs. of ground almonds, the juice of 1 lemon, salt.

Method.—Cut the meat into ½ inch squares, sprinkle over them the ginger and a good seasoning of salt, and let them remain for 1 hour. Melt the butter in a stewpan, fry the shallots and garlic until lightly browned, then add the rice flour, coriander, pepper, cardamoms and cloves, and cook gently for 10 minutes. Add the stock, boil up and simmer gently for 15 minutes, then pour over the meat, and let it stand covered for ½ an hour. When ready, turn the whole into a stewpan, boil up, and cook as slowly as possible for ½ an hour, or until the meat is quite tender. Meanwhile soak the pounded almonds in the milk, and when the meat is tender, strain the milk 2 or 3 times through fine muslin, pressing the almonds well each time, then add it to the contents of the stewpan. Mix the turmeric smoothly with a little stock or water, stir it in, add the sugar and salt to taste, and continue to cook as slowly as possible for 20 minutes longer. Add the lemon-juice just before serving.

Time.—2 hours. Sufficient for 4 persons. Average Cost, 1s. 7d. to 1s. 9d.

3873.—SEER OR SEIR-FISH, TO COOK.

This fish inhabits the seas of the West Indies, and is one of the most valuable products of those parts. In size and form it is not unlike the salmon, but its flesh is white, although similar in point of firmness and flavour. Many of the recipes for cooking salmon which are included in the section devoted exclusively to fish, are applicable to the dressing of seer.

3874.—TAMARIND SAUCE.

Ingredients.—Ripe tamarinds, castor sugar.

Method.—Pack the fruit compactly in a fireproof jar, sprinkling each layer lightly with sugar, and cover closely. Cook in a cool oven until tender, then rub through a fine sieve, and put into jars. Fasten securely so as to completely exclude the air, and store for use.

Time.—2 to 3 hours. Sufficient for 1 jar. Cost, uncertain.