Banquets of the nations

Take three slices of a small salmon about an inch thick, rub with salt, and lay aside for half an hour. Then remove all the skin and bones. Grind a teaspoonful of coriander seeds, half a green chilli, and some red pepper and salt. Smear the pieces of fish with this and lay to the one side for an hour ; afterwards egg and breadcrumb them, and fry in boiling ghee. Eat with bread. Taraloo Gose Ana Vatana. (Fried Meat with Green Peas or Beans.) Take one pound of meat, one pound and a quarter of ghee, one pound and a quarter of onions, one teaspoonful of ground green ginger, two handfuls of coriander leaves (two teaspoonfuls of ground coriander seeds will do instead), one teaspoonful of turmeric, half a teaspoonful of garlic, three green chillies, three quarters of a teaspoonful of salt, half a saltspoonful of red pepper, one pound of shelled green peas, and a quarter pound of water. Cut in thin slices one quarter of a pound of the onions, and fry in the ghee along with the ginger and garlic, till they are a light brown ; then put in the meat cut in inch squares, and fry till browned all over. Pour 34° PARSEE (Ordinary) in the water, and a quarter of a teaspoonful of salt, and stew very slowly for an hour and a half. Half an hour before the meat is cooked put in the green peas, the pound of onions thickly sliced, the green chillies sliced, the turmeric, the pepper, and the rest of the salt, also the coriander leaves. Serve with bread. Vagaralle Marga. (Roast Fowl.) Take a good plump chicken, one and a half pounds of ghee, six large potatoes, four large green chillies, a saltspoonful of pepper, and a teaspoonful of salt. Put the chicken into a pan with the ghee, and fry it. After it is browned all over, take out the ghee, leaving a small quantity in the pan. Put in half a pound of water with the chicken, the six potatoes cut in halves, the chillies sliced, the salt, and pepper. Stew very slowly till the bird is very tender. Eat with the potatoes and bread or rice. Malida. (Wheat Flour Pudding.) Take three quarters of a pound of coarse wheat flour, two ounces of fine white flour, seven eggs, half a pound of ghee, one and a half pounds of sugar, half a pound of almonds, two ounces of rosewater, half a teaspoonful of powdered cardamoms, and rather more than half of that quantity of nutmeg. Mix the two flours with the eggs, six ounces of the ghee, and half a pound of milk. Make dough of this, and roll into balls about the size of small lemons. Fry these in the other two ounces of ghee. When cooked, put them in a dish and bruise into a soft mass and mix with the syrup of sugar ; pass through a sieve, return to the pot, and put in the almonds (which have been blanched and fried in ghee), the rosewater, cardamoms, and nutmeg. Stir over the fire till thoroughly cooked, and of the consistency of thin porridge. Murenboo Aninas No. (Preserved Pine-apple.) Boil half a pound of the pulp of a pine-apple with the same weight of very heavy sugar syrup for a quarter of an hour. Eat when cold. XLVI. — PUNJAB (Brahmin) Menu Puri (Wheaten Cakes) Karah (Turkish Delight) Tarkari-Ka-Pullah (Pillau of Vegetables) Alu Meyani Pur Palak (Stuffed Potatoes) (Spinach) Kaddu Khumb (Vegetable Marrow) (Mushroom) Dal (Lentils) Bhat Pullau (Rice Pillau)