smooth stiff paste with hoiling water, add a
little salt, and reduce the thickness as follows: —
Boil down four shallots, shred finely, with a
wine-glass each of vinegar and niushi-oom
ketchup, and half a glass of ancho^y sauce✪ Indian Mustard. In
ten minutes pour these ingredients, boiling hot,
into the basin over the mustard and flour
mixture, stirring until it is smooth and of the
proper consistency. I'ut a shallot, bruised, into
each bottle when stored. Indian mustard will
keep for some time, and is excellent as a break-
fast relish. Time, ten minutes to boil. Suffi-
cient for a quiu-ter of a pound of mustard.
Indian Omelet {see Omelet, Indian).
Indian Oysters, Curried.— Cut a large
onion, or two middle-sized ones, into thin slices,
and fry them in butter until brown. Dredge
into the pan four dessert-spoonfuls of curry-
powder, and stir in two more ounces of butter.
When the mixture is quite smooth, thin it with
half a pint of good wai-m broth, an»L keep it
stirred until it boils. Put it into a clean stew-
pan with the white part of a finely-grated
coc*a-nut and a minced sour apple, when it
must be again made to boil. Stir until the
apple is dissolved and the cocoa-nut is tender,
then mix a little floirr and water as thickening,
and when thick add the oysters (a hundred,
c<arefuUy bearded, with their liquor strained),
also the milk of the cocoa-n..;t, if sweet✪ Curried Indian Oysters. Sim-
mer until the oysters are done. Serve on a
hot dish, with boiled rice in another. Time,
twenty-five minutes to make curry ; five minutes
to stew oysters.
Indian Oysters, Curried (another way).
— See Oysters, Curried, Indian.
Indian Pancake. — Boil half a tea-cupful
of rice in milk and beat it to a pulp, add it to
three eggs well beaten, sweeten with sugar and
flavour with pounded cinnamon. Fry the whole
of the mixture in butter✪ Indian Pancake. Do not tui-n the
pancake, but when done on one side remove
from the pan to the front of the fire to brown
the upper side. Strew pounded sugar over,
and divide the pancake into four parts before
sending it to table. Time, seven or eight
minutes to fry. Probable cost, 6d.
Indian Pickle. —Place in a large dish a
white cabbage cut into eight divisions, half a
pound of. small branches of cauliflower, equal
quantities of gherkins, French beans, radish-
pods, and small onions, also nasturtiums, capsi-
cums, chilies, and any other suitable vegetables.
Powder them well with salt, and let them remain
for a day or two. Drain dry, and put them
into a jar, with suflicient vinegar to cover: the
vinegar, having been previously boiled, should
be poured into the jar co/d. Be careful to let the
vinegar cover the vegetables, or the pickle will
not keep, and to mix the spice equally among
the vegetables before the vinegar is poured
over them. Use spice as follows — the quantity
here given is for a gallon of vinegar — three
ounces of ginger sliced, the same of whole black
and leng pepper mixed, twenty shallots, peeled,
garlic in modei\at« quantity — say about one
ounce — a quarter of an ounce of cayenne, a
quarter of a pound of flour of mustard, two
✪ Indian Pickle
Page 742 · 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
smooth stiff paste with hoiling water, add a little salt, and reduce the thickness as follows: — Boil down four shallots, shred finely, with a wine-glass each of vinegar and mushroom ketchup, and half a glass of anchovy sauce. In ten minutes pour these ingredients, boiling hot, into the basin over the mustard and flour mixture, stirring until it is smooth and of the proper consistency. I'ut a shallot, bruised, into each bottle when stored. Indian mustard will keep for some time, and is excellent as a breakfast relish. Time, ten minutes to boil. Sufficient for a quarter of a pound of mustard.
Indian Omelet {see Omelet, Indian).
Indian Oysters, Curried.— Cut a large
onion, or two middle-sized ones, into thin slices, and fry them in butter until brown. Dredge into the pan four dessert-spoonfuls of currypowder, and stir in two more ounces of butter. When the mixture is quite smooth, thin it with half a pint of good warm broth, an»L keep it stirred until it boils. Put it into a clean stewpan with the white part of a finely-grated cocoa-nut and a minced sour apple, when it must be again made to boil. Stir until the apple is dissolved and the cocoa-nut is tender, then mix a little flour and water as thickening, and when thick add the oysters (a hundred, carefully bearded, with their liquor strained), also the milk of the cocoa-nut, if sweet. Simmer until the oysters are done. Serve on a hot dish, with boiled rice in another. Time, twenty-five minutes to make curry ; five minutes to stew oysters.
Indian Oysters, Curried (another way).
— See Oysters, Curried, Indian.
Indian Pancake. — Boil half a tea-cupful
of rice in milk and beat it to a pulp, add it to three eggs well beaten, sweeten with sugar and flavour with pounded cinnamon. Fry the whole of the mixture in butter. Do not turn the pancake, but when done on one side remove from the pan to the front of the fire to brown the upper side. Strew pounded sugar over, and divide the pancake into four parts before sending it to table. Time, seven or eight minutes to fry. Probable cost, 6d.
Indian Pickle. —Place in a large dish a white cabbage cut into eight divisions, half a pound of. small branches of cauliflower, equal quantities of gherkins, French beans, radishpods, and small onions, also nasturtiums, capsicums, chilies, and any other suitable vegetables. Powder them well with salt, and let them remain for a day or two. Drain dry, and put them into a jar, with suflicient vinegar to cover: the vinegar, having been previously boiled, should be poured into the jar cold. Be careful to let the vinegar cover the vegetables, or the pickle will not keep, and to mix the spice equally among the vegetables before the vinegar is poured over them. Use spice as follows — the quantity here given is for a gallon of vinegar — three ounces of ginger sliced, the same of whole black and leng pepper mixed, twenty shallots, peeled, garlic in moderate quantity — say about one ounce — a quarter of an ounce of cayenne, a quarter of a pound of flour of mustard, two
Records on this page
Indian MustardCurried Indian OystersIndian PancakeIndian Pickle