Having cleaned the marrow, cut it into small chunks,
and let them boil in water for about thirty-five minutes.
When the marrow is well boiled, drain off the water into
a basin (keep this water) . Put the marrow in one and a
half pounds of boiling butter, and let it cook for half an
hour, taking care that you do not burn it. In the
meantime put the sugar into the water that was drained
from the marrow, and put on to the fire and boil till it
becomes thick. After which pour it over the pieces of
marrow, and keep it on the fire till all the water has
evaporated. Just before taking it off the fire put the
rosewater and a touch of saffron in it. To be eaten hot.
327
XLIII. — NEPAL
Menu
Motichur
(Fruit Liquor)
Bhat Dal
(Boiled Rice) (Lentils)"
Mansu Pakuwa Mansu Bhutura
(Boiled Meats) (Fried Meats)
Tihun
(Stewed Meats)
Achari Thari-Thari Ko Machha Ko-Achar
(Various Chutnies) (Fish Chutnies)
Dahi
(Curdled Milk)
Dudh
(Plain Milk)
Masala
(Dried Fruits)
328
NEPAL
Motichur. (Fruit Liquor.)
Ferment any kind of fruits ; concentrate, and load with
strong spirit. Syrups of all kinds can be bought, which
may be boiled and the spirit added along with different
kinds of spices.
Bhat. (Boiled Rice.)
Wash rice, and drain. Put some water into an earthen-
ware pot, which place on the fire. When the water is
boiling plunge the rice in, and when the water is evap-
orated the rice is ready.
Dal. (Lentils.)
Wash some lentils and steep overnight. Put them
in a pot with some of the water they were steeped in,
also a tablespoonful of pounded onions, a teaspoonful
each of ground coriander and cumin seeds, a pinch of
red pepper, and a little salt✪ Gayeka Khurma Aur Chaval (Curried Beef and Rice). When thoroughly cooked
there should be very little moisture. Finish by pouring
a good quantity of cooked butter or ghee over.
Mansu Pakuwa. (Boiled Meats.)
Cut two pounds of beef, veal, mutton, lamb, pork,
kid, or venison, well mixed with fat, into nice pieces,
and boil in three cupfuls of water till tender. A quarter
of an hour before finished add a cupful of thick curd, a
teaspoonful each of coriander (pounded), red chillies,
and salt, and a good pinch of nutmeg, and twenty-four
small mushrooms. Bring to the boil and simmer till
329
BANQUETS OF THE NATIONS
tender and very little moisture. Eat with rice, bread,
ghee, and chutney, and serve with other dishes.
Mansu Bhutura. (Fried Meats.)
Cut two pounds of beef, veal, mutton, lamb, kid,
pork, or venison into thin slices of about three inches
long. Smear them with a mixture composed of a tea-
spoonful each of turmeric, coriander, ground onions,
red chillies, a point of garlic, and half a teaspoonful of
salt. Let the meat soak for an hour, slightly shake the
pieces, and fry on both sides in plenty of boiling ghee.
Chickens, pheasants, partridges, guinea-fowls, and
pigeons may be cut in pieces and cooked the same way.
Tihun. (Stewed Meats.) ✪ Bhutura (Fried Meats)
Page 135 · 3 recipe records on this page
Presented as published in 1911. 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
Having cleaned the marrow, cut it into small chunks, and let them boil in water for about thirty-five minutes. When the marrow is well boiled, drain off the water into a basin (keep this water) . Put the marrow in one and a half pounds of boiling butter, and let it cook for half an hour, taking care that you do not burn it. In the meantime put the sugar into the water that was drained from the marrow, and put on to the fire and boil till it becomes thick. After which pour it over the pieces of marrow, and keep it on the fire till all the water has evaporated. Just before taking it off the fire put the rosewater and a touch of saffron in it. To be eaten hot.
XLIII. — NEPAL
Menu
Motichur (Fruit Liquor)
Bhat Dal
(Boiled Rice) (Lentils)"
Mansu Pakuwa Mansu Bhutura
(Boiled Meats) (Fried Meats)
Tihun
(Stewed Meats)
Achari Thari-Thari Ko Machha Ko-Achar (Various Chutnies) (Fish Chutnies)
Dahi
(Curdled Milk)
Dudh (Plain Milk)
Masala (Dried Fruits)
NEPAL
Motichur. (Fruit Liquor.)
Ferment any kind of fruits ; concentrate, and load with strong spirit. Syrups of all kinds can be bought, which may be boiled and the spirit added along with different kinds of spices.
Bhat. (Boiled Rice.)
Wash rice, and drain. Put some water into an earthenware pot, which place on the fire. When the water is boiling plunge the rice in, and when the water is evaporated the rice is ready.
Dal. (Lentils.)
Wash some lentils and steep overnight. Put them in a pot with some of the water they were steeped in, also a tablespoonful of pounded onions, a teaspoonful each of ground coriander and cumin seeds, a pinch of red pepper, and a little salt. When thoroughly cooked there should be very little moisture. Finish by pouring a good quantity of cooked butter or ghee over.
Mansu Pakuwa. (Boiled Meats.)
Cut two pounds of beef, veal, mutton, lamb, pork, kid, or venison, well mixed with fat, into nice pieces, and boil in three cupfuls of water till tender. A quarter of an hour before finished add a cupful of thick curd, a teaspoonful each of coriander (pounded), red chillies, and salt, and a good pinch of nutmeg, and twenty-four small mushrooms. Bring to the boil and simmer till
tender and very little moisture. Eat with rice, bread, ghee, and chutney, and serve with other dishes.
Mansu Bhutura. (Fried Meats.)
Cut two pounds of beef, veal, mutton, lamb, kid, pork, or venison into thin slices of about three inches long. Smear them with a mixture composed of a teaspoonful each of turmeric, coriander, ground onions, red chillies, a point of garlic, and half a teaspoonful of salt. Let the meat soak for an hour, slightly shake the pieces, and fry on both sides in plenty of boiling ghee.
Chickens, pheasants, partridges, guinea-fowls, and pigeons may be cut in pieces and cooked the same way.
Tihun. (Stewed Meats.)
Records on this page
Gayeka Khurma Aur Chaval (Curried Beef and Rice)Bhutura (Fried Meats)Tihun (Stewed Meats)