The complete Indian housekeeper & cook

8. DS.1. — Lentils stewed. Fry 4 onions ini unit butter or fat till brown, add also ^ unit curry powder, then 5 units of washed lentils and 0 ot thin stock. Stew till tender, adding more stock if required. It should be the consistency of porridge. Serve with rice kidgeree. 4. DS,1 Pooree. — Five units of washed. Boil till tender. Add 1 unit ground onions, ^ of ground chillies, of ginger and turmeric mixed, a clove of garlic, and ^ unit .salt. Brown G onions in 2 units butter and stir to the ddl. Make a llour-and-water p<a.ste as for water biscuits. Take a piece of this the size of a walnut and hollow into a saticer, put into this sufficient quantity of the prepared dal. Lay on another similar saucer, lute the edges, and roll out as thin as possible. When the size of a dinner plate fry in boiling Or the dal can be nuide into j)uffs or rissoles with ordinary puff pa-ste. 5. Dumpoke. — One boned chicken. Make a forcemeat with 3s6 The Indian Housekeeper and Cook 357 boiled rice as for pilau, and fresh herbs, and onions, and hard-boiled eggs. Stuff the chicken with this and braise it gently. 6 Kulleah Yekhanee.— Slice 32 units solid of lean mutton into a stewpin with enough water to cover it add of ginger and cloves, 1 unit sugar, 2 of lime juice, and j unit curry powder, and salt to taste. Stew till tendei. 7 Kidgeree.— Into 4 units of boiling ghee fry 4 units sliced onions, cut lengthways. Remove, add 4 units of well-washed rice, and 4 units dal Fry till the butter is absorbed. Add some slices of green ginger, peppei'corns, salt, cloves, and cardamoms to taste, am •1 stick or two of cinnamon. J ust cover with water and simmer in a covered pan till almost quite drg Care is required not to let the contents burn. They should be shaken up occasionally -and stiiied with a wooden spoon. Serve with the fried onions scattered o\ ei the top. 8. Pilau.— Slice six large onions, and two green mangoes, and fry in two units butter, and set aside. Truss a chicken as for boiling. Fry it in 2 units butter, and put into the stewpan. Cover with water and stew gently. When half done, remove and finish the cooking in a degchi as for a roast chicken. Wash 4 units of rice and boil in the chicken stock. When done, drain away the surp us stock, add a little butter, some raisins and almonds, cloves, etc., anti let it dry. Serve round and over the chicken with the stock reduced as a gravy and a decoration of hard-boiled eggs. CHAPTER XLIII MISCELLANEOUS 1. Batter.— One unit flour, 2 units eggs, 6 units milk. Beat well. • 1^' Brawn.— Take a sheep’s head and trotters, both with the skin on, and stew till quite soft in lots of water garnished with herbs and a piece of fat bacon. When almost dissolved, remove the meat and bones, strain the liquor, and reduce, adding a little V Illegal, black pepper, salt, onions, &c. Cut the gelatinous portions of the head in dice, also the meaty parts and the bacon, till a round mould, decorating it with hard-boiled eggs, &c., press tight, and till with the very much reduced liquor. It should cut quite firm when cold, and the jelly and meat should not look separate. To ensure this, till the mould well with the meat, and keep pressed down with a weight on the top.