Banquets of the nations

Fry two pounds of beef cut in small pieces till browned, then add the condiment paste with a cupful of water, a cupful of thick curd, and a tablespoonful of tamarind juice. Close the lid, and stew very slowly for an hour. Serve with plain boiled rice, and any Indian pickled vegetables such as chutnies, cucumbers, &c. Leavened bread may also be eaten. Battakh-Ka-Kurma. (Stewed Goose.) Clean a young goose about seven or eight pounds in weight. Cut it into sixteen pieces ; wash and dry them. Rub with a mixture of salt, pounded cumin, cardamoms, cinnamon, and white pepper, and let stand for an hour. Fry in eight ounces of boiling ghee four large onions sliced, a paste made of one teaspoonful of coriander, one teaspoonful of turmeric, one teaspoonful of cumin seeds, one teaspoonful of mustard seeds, a teaspoonful of poppy seeds, half a teaspoonful of caraway seeds, half a teaspoonful garlic, six large sliced green chillies, one large red chilli sliced, a stick of cinnamon broken in pieces, and a little lemon juice. When the onions are browned, add the pieces of goose, which fry lightly. Pour into the pot two cupfuls of cocoanut milk, two cupfuls of thick curd, and two cupfuls of water. Stir all together, then add a couple of bay leaves, six coriander leaves, a handful of sultana raisins, and a dozen of almonds blanched and cut in halves. Cover, and stewgently for three hours. Ten minutes before dishing put in the juice of a lemon. Remove the leaves and the rougher pieces of the bird, and serve with rice, bread, and pickled vegetables. Jillebee. (Macaroni Sweet.) One pound wheat flour, one pound ghee, one and a half pounds rice flour, one ounce gram (or pea) flour, one ounce lentil flour, and one ounce and a half of milk curd. Mix the flours and curd with an ounce of ghee into a paste, and keep over-night. In the morning put it into a large dish and beat it into a foam. If too thick, sprinkle some milk over it so as to make it sticky. Put a pan on a slow fire, and pour the ghee in it. Make a strong syrup of the sugar beforehand, and keep it near you. Then take a tin cup and make a hole in the bottom as large as a pea, hold it over the boiling ghee, and pour the paste into the cup, having your left hand finger on the hole. Then remove your finger and make four rounds in the boiling ghee as many times as the frying pan will hold, turn them with a skimmer, and remove as dry as possible, and put them into the syrup. Place to the one side, and repeat the process till all the paste is finished. Kheer. (Sweet Rice.) Take half a pound of rice, wash it well, and steep for an hour. Then boil till soft, but not pulpy. Pour over half MYSORE (Mussulman) a pound of strong sugar syrup in which you have boiled two sticks of cinnamon and six cardamoms. Remove the cinnamon and cardamoms, and just before dishing stir in a large cupful of cream. Kaddu Halva. (Vegetable Marrow Sweet.) Take two pounds vegetable marrow, one and a half pounds ghee or butter, half pound sugar, two ounces rosewater, and a pinch of saffron.