Imperials.— Beat six ounces of butter✪ Imperial Gingerbread to a
crcjim, and mi.x it well into a pound of dried
flour, and eight ounces of sifted sugar. Cut
two ounces of candied orange-peel into bits,
and grate the rind of a small lemon. Add
these with a half a pound of cuiTants by
degrees, sprinkling them amongst the flour.
-Moisten with four well-beaten egi^s, and bake to
a pale brown in a gentle oven on a floured tin
plate, in the form of little heaps, which is best
done by placing the paste with two forks as
roughly as possible, and at uniform distances
upon the plate. Time about twenty minutes.
Probable cost. Is. 6d.
Indian Bread and Meat, or Koobbe.
■ — This is a dish frequently met ^vith in India
and Australia, and particularly suitable foi
camping or picnics, as it does not require manj
pots and pans. An ordinary bread dough is rollod
out to any thickness (the thicker the better), a
juece of meai, a fine goose, duck, or fowl is
enveloped in it, and boiled or lj;iked as may
be most convenient. Poultry with appropriate
sauces may be cooked thus with little trouble,
except the caution which must necessarily be
observed, to keei) the stuffing well secured
before the bii-ds are put into the dough.
Indian Burdwan.— A very savoury and
highly-approved Indian dish. The joints of a
parboiled fowl are generally used for this dish,
but if necessary the remains of chicken or
fowls that have been served before, and even
rabbit, veal, or lamb may be warmed up in the
sauce, for which the following is the recipe : —
Peel and chop very finely four- shallots and an
onion. Put them into a ste-w-pan ^^■itll a small
cup of good stock, a table-sjioonf ul of the essence
of anchovies, a little cayenne, and an ounce of
butter rolled in flour. Stir over the tire until the
sauce is ready to boil, then put it aside to sim-
mer, and dress the onions, adding a small cupful
of mixed Indian pickles, cut into less than half-
inch pieces, a table-spoonful of chili vinegar,
and one or two glasses of wine, iMadeira or
sherry. Simmer the sauce to make the pickles
tender, and pour in the wine when the fowl is
ready to be stewed. Skin and lay the fowl in
neat pieces into the stewpan ■sWth the sauce,
and if the fowl has been only parboiled, stew
it gently for fifteen or twenty minutes, but for
a thoroughly cooked fowl serve as soon as it is
ready to boil, with the juice of a fresh lime.
Rice'is sometimes seiwed ^Wth Burdwan as with
curry.
Indian Burdwan (another v.-;iy). See
Burdwan, Indian.
Indian Chutney. — Boil together a pint
of good vinegar with half a pound of sour,
unripe apples, peeled, cored; and qviartered.
"When pulped and cool, add, first pounding them
separately in a mortar and afterwards together,
the following ingredients : — Four ounces of
stoned raisins, eight ounces of brown sugar,
two ounces of garlic, and two oimces of mus-
tard-seed ; mix these well with two ounces of
powdered ginger, the same of salt, and one
ounce of cayenne✪ Indian Chutney. Put the mixture into an
earthenware jar, and set the jar in a warm
corner by the fire until next morning, when
the chutney may be put into small jars and
tied down. It will keep good a year or two.
Time to stew apples, until soft. Probable
cost. Is. 6d.
Page 737 · 4 recipe records on this page
Presented as published in 1892. 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
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Imperials.— Beat six ounces of butter to a
crcjim, and mi.x it well into a pound of dried
flour, and eight ounces of sifted sugar. Cut
two ounces of candied orange-peel into bits,
and grate the rind of a small lemon. Add
these with a half a pound of cuiTants by
degrees, sprinkling them amongst the flour.
-Moisten with four well-beaten egi^s, and bake to
a pale brown in a gentle oven on a floured tin
plate, in the form of little heaps, which is best
done by placing the paste with two forks as
roughly as possible, and at uniform distances
upon the plate. Time about twenty minutes.
Probable cost. Is. 6d.
Indian Bread and Meat, or Koobbe.
■ — This is a dish frequently met ^vith in India
and Australia, and particularly suitable foi
camping or picnics, as it does not require manj
pots and pans. An ordinary bread dough is rollod
out to any thickness (the thicker the better), a
juece of meai, a fine goose, duck, or fowl is
enveloped in it, and boiled or lj;iked as may
be most convenient. Poultry with appropriate
sauces may be cooked thus with little trouble,
except the caution which must necessarily be
observed, to keei) the stuffing well secured
before the bii-ds are put into the dough.
Indian Burdwan.— A very savoury and
highly-approved Indian dish. The joints of a
parboiled fowl are generally used for this dish,
but if necessary the remains of chicken or
fowls that have been served before, and even
rabbit, veal, or lamb may be warmed up in the
sauce, for which the following is the recipe : —
Peel and chop very finely four- shallots and an
onion. Put them into a ste-w-pan ^^■itll a small
cup of good stock, a table-sjioonf ul of the essence
of anchovies, a little cayenne, and an ounce of
butter rolled in flour. Stir over the tire until the
sauce is ready to boil, then put it aside to sim-
mer, and dress the onions, adding a small cupful
of mixed Indian pickles, cut into less than half-
inch pieces, a table-spoonful of chili vinegar,
and one or two glasses of wine, iMadeira or
sherry. Simmer the sauce to make the pickles
tender, and pour in the wine when the fowl is
ready to be stewed. Skin and lay the fowl in
neat pieces into the stewpan ■sWth the sauce,
and if the fowl has been only parboiled, stew
it gently for fifteen or twenty minutes, but for
a thoroughly cooked fowl serve as soon as it is
ready to boil, with the juice of a fresh lime.
Rice'is sometimes seiwed ^Wth Burdwan as with
curry.
Indian Burdwan (another v.-;iy). See
Burdwan, Indian.
Indian Chutney. — Boil together a pint
of good vinegar with half a pound of sour,
unripe apples, peeled, cored; and qviartered.
"When pulped and cool, add, first pounding them
separately in a mortar and afterwards together,
the following ingredients : — Four ounces of
stoned raisins, eight ounces of brown sugar,
two ounces of garlic, and two oimces of mus-
tard-seed ; mix these well with two ounces of
powdered ginger, the same of salt, and one
ounce of cayenne. Put the mixture into an
earthenware jar, and set the jar in a warm
corner by the fire until next morning, when
the chutney may be put into small jars and
tied down. It will keep good a year or two.
Time to stew apples, until soft. Probable
cost. Is. 6d.