9. Baingans, Brinjals, or Egg Plant au Gratm.— Boil the
baingansj cut in half, and mix the pulp with ^ unit of whipped
cream to each haingan, and a little salt, pepper, and nutmeg. tiil
the skins, sprinkle with bread-crumbs, moisten with a little oiled
butter, and bake.
10. Bhindies.— okra, or lady’s lingers are excellent
in many ways, the only thing to remember being to remove their
clammy mucilage by parboiling in salt and water, and then wiping
each pod. They may then be sliced, fried with onions, or made
into fritters. The seeds may be taken out, and mixed with a good
cream sauce, in which a dash of lemon juice has been added, then
us6cl for a crouton ragout^ eitlicr with or without the yolk of
an egg.
11. Broad Beans, with Creana.— Boil with parsley and salt.
Put into a pan with 2 units butter, chopped parsley, pepper, salt,
and nutmeg. Heat, then add gradually 3 units yolk of egg and a
squeeze of lemon✪ Broad Beans with Cream. Serve with croutons.
12. Cauliflowers au Gratin.— Parboil the cauliflower, and dish
with the flower upwards. Take G units of white sauce, 2 of grated
cheese, 1 of butter, 2 of yolk of egg, nutmeg, pepper, salt, and the
juice of half a lemon✪ Cauliflowers au Gratin. Stir till thick over the Are; pour on the
cauliflowers, sprinkle with fried bread-crumbs and grated cheese,
and bake for quarter of an hour. If bard, the cheese should be
pounded in a mortar, and mixed thoroughly with the milk.
13. Cauliflower au Beurre. — Break the cauliflower to branches,
put in a stewpan with 1 unit butter, 1 unit milk, the juice of a
lemon✪ Cauliflower au Beurre, salt and pepper, and when three pai'ts done remove. When
([uite cold, dip in a thin batter and fry. Serve with a sauce made
by adding milk and flour to the butter, &c.
14. Carrots, Curried. — Choose good red carrots. Boil, cut in
shapes with a cutter, and curry, using mango or tomato chutney✪ Carrots, Curried
to give acidity to the curry sauce.
15. Carrots, Glazed. — Parboil for ten minutes. Then put in
a stewpan with 2 units of butter, the same quantity of sugar, and
10 units of good stock✪ Carrots, Glazed. Stew gently for balf-an-hour, then boil
bri.skly till the li<iuor is reduced to a glaze ; a little cornflour may
be added. Roll them in this, and arrange in a round-bottomed
basin, so that they will turn out like a dome. Pour the remainder
of the glaze over the carrots, add some Hutch sauce round.
10. Carrots, with Cream.— As for beans, but cutting the carrots
nto rings before boiling.
286
The Complete Indian
17. Cabbage, Braised. — Cut the cabbnge to qiiarters, scald it,
cover the hottom of a stcvvpaii with tliiii slices of hacoii, place vour
cabbage and moisten with stock, add green onions, parsley, whole
peppers, but no salt. Stew with closed cover. AV'hen done, reduce
the sauce, remove the hacon, and thicken with a little flour and
butter.
18. Cabbage, Stuffed. — As above, but dividing the cabbage into
halves, only removing the heart, and filling with forcemeat✪ Cabbage, Stuffed. The
cabbage should be carefully tied together again and braised.
19. Celery, Braised.— Cut six inches long and parboil in water,
braise m stock and a little butter✪ Celery, Braised for an hour. Then drain and
serve, dished round a centre crouton filled with white celery puree
made of the remainder of the celery, and pour a pinuante glaze
sauce round the celery.
Page 197 · 7 recipe records on this page
Presented as published in 1898. 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
9. Baingans, Brinjals, or Egg Plant au Gratm.— Boil the baingansj cut in half, and mix the pulp with ^ unit of whipped cream to each haingan, and a little salt, pepper, and nutmeg. fill the skins, sprinkle with bread-crumbs, moisten with a little oiled butter, and bake.
10. Bhindies.— okra, or lady’s lingers are excellent in many ways, the only thing to remember being to remove their clammy mucilage by parboiling in salt and water, and then wiping each pod. They may then be sliced, fried with onions, or made into fritters. The seeds may be taken out, and mixed with a good cream sauce, in which a dash of lemon juice has been added, then used for a crouton ragout, either with or without the yolk of an egg.
11. Broad Beans, with Creana.— Boil with parsley and salt. Put into a pan with 2 units butter, chopped parsley, pepper, salt, and nutmeg. Heat, then add gradually 3 units yolk of egg and a squeeze of lemon. Serve with croutons.
12. Cauliflowers au Gratin.— Parboil the cauliflower, and dish with the flower upwards. Take G units of white sauce, 2 of grated cheese, 1 of butter, 2 of yolk of egg, nutmeg, pepper, salt, and the juice of half a lemon. Stir till thick over the Are; pour on the cauliflowers, sprinkle with fried bread-crumbs and grated cheese, and bake for quarter of an hour. If bard, the cheese should be pounded in a mortar, and mixed thoroughly with the milk.
13. Cauliflower au Beurre. — Break the cauliflower to branches, put in a stewpan with 1 unit butter, 1 unit milk, the juice of a lemon, salt and pepper, and when three parts done remove. When ([uite cold, dip in a thin batter and fry. Serve with a sauce made by adding milk and flour to the butter, &c.
14. Carrots, Curried. — Choose good red carrots. Boil, cut in shapes with a cutter, and curry, using mango or tomato chutney to give acidity to the curry sauce.
15. Carrots, Glazed. — Parboil for ten minutes. Then put in a stewpan with 2 units of butter, the same quantity of sugar, and 10 units of good stock. Stew gently for balf-an-hour, then boil briskly till the liquor is reduced to a glaze ; a little cornflour may be added. Roll them in this, and arrange in a round-bottomed basin, so that they will turn out like a dome. Pour the remainder of the glaze over the carrots, add some Dutch sauce round.
10. Carrots, with Cream.— As for beans, but cutting the carrots nto rings before boiling.
The Complete Indian
17. Cabbage, Braised. — Cut the cabbnge to quarters, scald it, cover the bottom of a stewpan with tliiii slices of bacon, place vour cabbage and moisten with stock, add green onions, parsley, whole peppers, but no salt. Stew with closed cover. AV'hen done, reduce the sauce, remove the hacon, and thicken with a little flour and butter.
18. Cabbage, Stuffed. — As above, but dividing the cabbage into halves, only removing the heart, and filling with forcemeat. The cabbage should be carefully tied together again and braised.
19. Celery, Braised.— Cut six inches long and parboil in water, braise m stock and a little butter for an hour. Then drain and serve, dished round a centre crouton filled with white celery puree made of the remainder of the celery, and pour a pinuante glaze sauce round the celery.
Records on this page
Broad Beans with CreamCauliflowers au GratinCauliflower au BeurreCarrots, CurriedCarrots, GlazedCabbage, StuffedCelery, Braised