The new practical cookery guide

Ghee — The Indian term for clarified butter — is prepared as follows : Place 21b. of butter in a saucepan and allow to boil or clarify by slow simmering, that is, until all impurities, such as water or butter milk, etc., have evaporated, and the butter boils silently and appears quite clear, with little or no froth on the surface, strain carefully and store for use, as it will keep good a long time. Hash Pooloot — Prepare a sauce with ghee, chopped onions, and apples till lightly browned, add flour to thicken, salt powdered mace, curry powder, cook a few minutes longer and moisten with sufficient chicken stock and juice of lemon, then cold chicken cut in dice, served very hot in bordure of rice. Hulnah — Is a pudding made of puree of fresh strawberries, sultanas, pounded almonds, and cinnamon, blended with eggs, and baked. Indian Beef Nabobs — Slices of beef about two inches wide by four or five long, seasoned and masked with a mixture of pounded onion, curry powder, a bud of garlic, salt, and clove powder, rolled, skewered, and sauteed till done. Serve with jus lie or demiglace, and plain boiled rice. Indian Bur divan — Finely chopped onion and eschalots , lightly browned in little butter, add brown sauce and little anchovy essence, chopped Indian pickles and sherry, a few drops of chilli vinegar, simmer ten minutes, and add a cut-up parboiled chicken, simmer till tender, and serve with plain boiled rice. Entrees Volante et Mixte ( Light Entrees). 261 Indian 'Celery Fritters — Blanched celery cut about three inches long, masked with curry sauce ; when cold, dipped in batter (pate a frire) and fried, sprinkled with salt and curry powder. Indian Fagadu — A sliced onion and a little garlic, lightly browned with little butter, a few raw spinach leaves, salt and cayenne, simmer a few minutes and add the picked meat of a lobster cut in dice and about a cupful of picked shrimps, juice of lemon, mixed over fire till thoroughly heated. Add little cream and serve. Indian Pooloot — Boil a fowl in water with salt, onion juice and ginger, and some Patna rice ; when done, drain the rice, arrange it on a dish, cut up the fowl and dress it on top of rice, garnish with fried rings of onions, cardamom and fried curled bacon, quarters of hard eggs, serve with liquor. Indian Salad — Lobster and crab meat shredded, mixed with sliced chilli, cucumber and apples, a soupcon of chopped onion, salt, fresh ground pepper, oil and vinegar, neatly dressed. Indian Veal Cutlets — Curry powder mixed with fresh crumbs, with which veal cutlets are egged and crumbed, fried in the usual wav and served with curry sauce. Indian Way of Cooking Rice for Curries — Have a sufficiently large saucepan of boiling water in which the juice of a lemon is added, and salt to taste; the rice to be washed thoroughly and placed in the boiling water, fifteen to twenty minutes average time of cooking, drain, allow 262 The New Practical Cookery Guide. cold water to run. over it for a minute ; drain, and dry in oven with a cloth over. Kalleah Yekhuree — Large dice of lean mutton, sauteed with ghee, chopped onions, salt, pepper, ginger, and curry powder, the juice of lemon . and a pinch of sugar, simmered till done, and served.