As a matter of fact almost every vegetable, and
not a few fruits, can be used in the preparation of
these sambals ; for instance, green peaches, apricots,
plums, bananas ; tomatoes, cooked or raw ; egg plant,
cooked ; fish, fresh, smoked, or salted (either torn to
tiny shreds or pounded), can all be used with excel-
lent effect. Abroad these ingredients are almost
always crashed on the stone slab with the stone
roller that is found in every Eastern kitchen, but at
home they can either be pounded in a marble mortar,
or even only shredded very finely, and then well mixed
with the rest of the addenda.
Lastly may be given a few recipes which it is not
altogether easy to class.
Indian Sharp Sauce. — Pound well together -|lb,
each of half ripe apricots (these should be really
mangoes) or peaches, stoned raisins, salt, sugar, and
ginger, rib. each of red chillies and onions, and 2oz.
of garlic ; when these are all well crushed, pour on to
them three quarts of best vinegar, and a pint of fresh
lime or lemon juice✪ Indian Sharp Sauce ; close up the jar well, and leave
it for a month in the sun (or failing this in some
warm corner of the kitchen, but the sun is best),
shaking and stirring it up well every day. At the
PICKLES.
121
end of tlie month strain off the liquid part and bottle
it, and put the thick residuum, which is a particularly
excellent chutney, into stone jars and cork down well.
This liquid sauce is sometimes in India known as
Quy Hi sauce.
India Vickie. — For this pickle, all the vegetables
used (and the greater the variety the better), should
be steeped for five days in brine strong enough to
float an egg, then they should be transferred to a
fresh make of brine, and again steeped for five days,
after which the vegetables must be strained from the
brine, and left for a night on a clean cloth to dry.
They are then put into stone jars with spiced vine-
gar, prepared as below. Apples, green apricots, the
thinnings of the vines, green gooseberries, unripe
plums (stoned), cauliflower, broken up small, celery,
cucumber (both cut into inch lengths), elder shoots,
French beans, &c., can all be used, and can be put
in as they come into season, only remember they
must be pickled and dried as described above, in
every case, before putting them into the vinegar.
For the vinegar, boil 1|- gallons of the best malt
vinegar, with 4oz. whole mustard seed (bruised), loz.
peppercorns, and one teaspoonful of cayenne, for half
an hour; now lay into it 2oz. long pepper, 4oz. whole
ginger (split), a handful of dry salt, and 4oz. garlic.✪ India Vickie
Piccallilli. — For this, boil vinegar, with (for even-
quart) loz. bruised ginger, |oz. each of white pepper-
corns, allspice, turmeric, and curry powder, and,
lastly, loz. shallots ; when these have all boiled
together for five minutes stir into it thoroughly loz.
of best Durham mustard✪ Piccallilli previously rubbed to a
122
PICKLES AND PRESERVES.
Page 60 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
As a matter of fact almost every vegetable, and not a few fruits, can be used in the preparation of these sambals ; for instance, green peaches, apricots, plums, bananas ; tomatoes, cooked or raw ; egg plant, cooked ; fish, fresh, smoked, or salted (either torn to tiny shreds or pounded), can all be used with excellent effect. Abroad these ingredients are almost always crushed on the stone slab with the stone roller that is found in every Eastern kitchen, but at home they can either be pounded in a marble mortar, or even only shredded very finely, and then well mixed with the rest of the addenda.
Lastly may be given a few recipes which it is not altogether easy to class.
Indian Sharp Sauce. — Pound well together -|lb, each of half ripe apricots (these should be really mangoes) or peaches, stoned raisins, salt, sugar, and ginger, rib. each of red chillies and onions, and 2oz. of garlic ; when these are all well crushed, pour on to them three quarts of best vinegar, and a pint of fresh lime or lemon juice ; close up the jar well, and leave it for a month in the sun (or failing this in some warm corner of the kitchen, but the sun is best), shaking and stirring it up well every day. At the
end of the month strain off the liquid part and bottle it, and put the thick residuum, which is a particularly excellent chutney, into stone jars and cork down well. This liquid sauce is sometimes in India known as Quy Hi sauce.
India Pickle. — For this pickle, all the vegetables used (and the greater the variety the better), should be steeped for five days in brine strong enough to float an egg, then they should be transferred to a fresh make of brine, and again steeped for five days, after which the vegetables must be strained from the brine, and left for a night on a clean cloth to dry. They are then put into stone jars with spiced vinegar, prepared as below. Apples, green apricots, the thinnings of the vines, green gooseberries, unripe plums (stoned), cauliflower, broken up small, celery, cucumber (both cut into inch lengths), elder shoots, French beans, &c., can all be used, and can be put in as they come into season, only remember they must be pickled and dried as described above, in every case, before putting them into the vinegar. For the vinegar, boil 1|- gallons of the best malt vinegar, with 4oz. whole mustard seed (bruised), loz. peppercorns, and one teaspoonful of cayenne, for half an hour; now lay into it 2oz. long pepper, 4oz. whole ginger (split), a handful of dry salt, and 4oz. garlic.
Piccallilli. — For this, boil vinegar, with (for evenquart) loz. bruised ginger, |oz. each of white peppercorns, allspice, turmeric, and curry powder, and, lastly, loz. shallots ; when these have all boiled together for five minutes stir into it thoroughly loz. of best Durham mustard previously rubbed to a
Records on this page
Indian Sharp SauceIndia VickiePiccallilli