Ballachow.” — Wasli, liead, tail, and shell a poiiiid of small sized prawns fif possible, not larger than those we get out yonder), and pound or grind them to a paste. Take six dry chillies or caj)sicnms, a tahlespoonful of salt, one whole garlic, two ounces of green ginger, and a pint of tamarind water. Mix these ingredients with half a pound of butter✪ Ballachow ; add the prawn paste, and amalgamate the whole mass. Keep in glass bottles. When required for use, fry the paste with chopped onion and a little lemon peel. To be eaten as a zest with curry, or with bread and butter. Indian Eamakin Toast • .A.ny hind of plated cheese, butter, and flour in equal quantities ; measiu’e with a tablespoon, and, for each spoonful of the ingredients, add the yolh of an egg ; mix the whole well together, spread thickly on toast ; brown in the oven, and serve hot. A sprinkling of cayenne pepper, mustard, j^epper, and salt is an improvement. Indian Mutton Cutlets. — Most old Indians, will, I think, admit that the cutlets out yonder are far superior to the home production ; so I give the folhnving recipe, which I always find successful, not only with mutton, but with SAVOURY DISHES. 23 Iteef and chicken. In a machine, mince a i:>oimd of lean meat ; mix with a finely chopped onion, a table spoonfed of chopped sweet herbs, and a little pepper and salt. Then mix in the yolks of two eggs ; shajee into flat discs, about three-cpiarters of an inch thick ; dip each first into egg, then into breadcrumbs (on one side only), and fry till brown, turning occasionally. Baked “Brinjar’ Cutlets . — Prepare a pound of minced meat as if for above cutlets. Take j’ix good sized “Brinjals” or egg vegetables, and boil them in salt and water. Divide them evenly — stalks and all — with a sharp knife ; carefully scoop out the insid'^, which mix with your meat, and fry together for five minutes. Now refill the “ Brinjals ” with the mixture ; dust with flour, and either bake in a slow oven or fry in “ ghee ” or butter. Grreen chillies or capsicums, finely chopped, may be added to taste. “ BhoiDie,” or Washerman Pie.— I am not prepared to state why this dish is so named, but I know it to be a favourite with us out there, especially where there are “ young mouths ” to fill. Cut your mutton — say two pounds — into convenient pieces ; dust with pepper and salt, and partially l>roil the meat in a frying-pan. Now transfer it to a stewpan, pour on a little water, and let it simmer gently for about twenty minutes. Mash some ])Otatoes — sufficient for the pie-dish you propose using — line the dish with the mash ; put in your meat and gravy ; add two tablespoonfuls of any sauce or ketchup ; fit on a potato crust, paint over with yolk of egg, and bake in a slow oven for half an hour. An onion, sliced, is approved 24 ANGLO-INDIAN COOKERY. of bv some. Note. — In making your jjotato crust, mix in a little flour to give consistency and ])revent sticking. ✪ Indian Mutton Cutlets

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Ballachow.” — Wasli, liead, tail, and shell a poiiiid of small sized prawns fif possible, not larger than those we get out yonder), and pound or grind them to a paste. Take six dry chillies or caj)sicnms, a tahlespoonful of salt, one whole garlic, two ounces of green ginger, and a pint of tamarind water. Mix these ingredients with half a pound of butter ; add the prawn paste, and amalgamate the whole mass. Keep in glass bottles. When required for use, fry the paste with chopped onion and a little lemon peel. To be eaten as a zest with curry, or with bread and butter. Indian Eamakin Toast • .A.ny hind of plated cheese, butter, and flour in equal quantities ; measiu’e with a tablespoon, and, for each spoonful of the ingredients, add the yolh of an egg ; mix the whole well together, spread thickly on toast ; brown in the oven, and serve hot. A sprinkling of cayenne pepper, mustard, j^epper, and salt is an improvement. Indian Mutton Cutlets. — Most old Indians, will, I think, admit that the cutlets out yonder are far superior to the home production ; so I give the folhnving recipe, which I always find successful, not only with mutton, but with SAVOURY DISHES. 23 Iteef and chicken. In a machine, mince a i:>oimd of lean meat ; mix with a finely chopped onion, a table spoonfed of chopped sweet herbs, and a little pepper and salt. Then mix in the yolks of two eggs ; shajee into flat discs, about three-cpiarters of an inch thick ; dip each first into egg, then into breadcrumbs (on one side only), and fry till brown, turning occasionally. Baked “Brinjar’ Cutlets . — Prepare a pound of minced meat as if for above cutlets. Take j’ix good sized “Brinjals” or egg vegetables, and boil them in salt and water. Divide them evenly — stalks and all — with a sharp knife ; carefully scoop out the insid'^, which mix with your meat, and fry together for five minutes. Now refill the “ Brinjals ” with the mixture ; dust with flour, and either bake in a slow oven or fry in “ ghee ” or butter. Grreen chillies or capsicums, finely chopped, may be added to taste. “ BhoiDie,” or Washerman Pie.— I am not prepared to state why this dish is so named, but I know it to be a favourite with us out there, especially where there are “ young mouths ” to fill. Cut your mutton — say two pounds — into convenient pieces ; dust with pepper and salt, and partially l>roil the meat in a frying-pan. Now transfer it to a stewpan, pour on a little water, and let it simmer gently for about twenty minutes. Mash some ])Otatoes — sufficient for the pie-dish you propose using — line the dish with the mash ; put in your meat and gravy ; add two tablespoonfuls of any sauce or ketchup ; fit on a potato crust, paint over with yolk of egg, and bake in a slow oven for half an hour. An onion, sliced, is approved 24 ANGLO-INDIAN COOKERY. of bv some. Note. — In making your jjotato crust, mix in a little flour to give consistency and ])revent sticking.

Anglo-Indian cookery at home