Clean and truss a young turkey, put it in a pot with
some vegetables that may be in season, some salt and
pepper, and a little saffron. Cover with water and boil
slowly till quite tender ; but see that you do not overdo
it. Serve with plain boiled potatoes mashed and mixed
with boiled rice.
Hena Kisoa. (Fried Pork.)
Trim half a dozen pork cutlets, and fry in their own
fat. Serve with plain boiled potatoes mashed and mixed
with the milk and rice.
Hen-omry Mialin-taona. (Preserved Beef.)
Take small slices of steak, which put in a pot, add a
little water and some lard✪ Preserved Beef, and cook till the meat is
tender. Pour into a crock and cover closely, and let
stand for twelve months. Serve cold with boiled rice
and pumpkin leaves mixed.
441
BANQUETS OF THE NATIONS
Amalona. (Stewed Eel.)
Take a pound and a half of eels, clean and cut off the
heads and tails, and cut the other pieces about two
inches long. Put all in a pot with a little oil, lard, or
dripping, a little water, pepper, and salt. Cover closely,
and stew very slowly till quite tender. When cooked,
strain the stock, and reduce till pretty thick ; add a
good tablespoonful of sweet lemon juice✪ Stewed Eel and some pepper
and salt. Then put in the pieces of eels, rejecting
heads and tails, and heat up. Serve with plain rice
boiled in milk and leaves of kidney beans mixed.
Rano-vola. (Rice Water.)
Put some water in the pot in which the rice has been
boiled. Strain, and when cold drink as a beverage.
442
LIX.— MALAY
Menu
Salada Ubi Otak Ikan Udang Kechil
(Potato Salad) (Fish Brains) (Scalloped Shrimps)
Kiiah
(Hot Pot)
Ikan Goring
(Fried Turtle)
Gulei D&ging Kambing
(Curried Mutton)
Gulei Sayor
(Curried Vegetables)
(Gulei Hayam sama Chemp&dak)
(Curried Chicken with Vegetable Marrow)
(Mentimun sama Ket&m)
(Cucumber and Crab)
Diging RCisa sama Zeit
(Venison with Green Olives)
Sagu sama Ayer Kelapa Dan Gula Malaka
(Sago Pudding)
Omelette Kechil
(Little Omelettes)
Buwah
(Fruit)
443
BANQUETS OF THE NATIONS
Salada Ubi. (Potato Salad.)
Take a moderate or middling-sized white Patna onion ;
remove the outer coats, and slice very fine ; then slice
or cut up two hot green chillies, and squeeze over the
onion and chillies the juice of a fresh lime ; allow to
soak. Take eight or ten well-boiled potatoes, half a
teaspoonful of salt, and a teaspoonful of good mustard
oil✪ Potato Salad ; bruise the potatoes down with a large silver or
plated fork, adding, when they are half bruised, the
onions and chillies, with as much only of the lime juice
as may be agreeable ; mix all well together with a light
hand, so that the potatoes may not cake, and yet be
well and thoroughly mashed and mixed. Eat with
fish or meats.
Otak Iran. (Fish Brains).
Page 177 · 5 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
Clean and truss a young turkey, put it in a pot with some vegetables that may be in season, some salt and pepper, and a little saffron. Cover with water and boil slowly till quite tender ; but see that you do not overdo it. Serve with plain boiled potatoes mashed and mixed with boiled rice.
Hena Kisoa. (Fried Pork.)
Trim half a dozen pork cutlets, and fry in their own fat. Serve with plain boiled potatoes mashed and mixed with the milk and rice.
Hen-omry Mialin-taona. (Preserved Beef.)
Take small slices of steak, which put in a pot, add a little water and some lard, and cook till the meat is tender. Pour into a crock and cover closely, and let stand for twelve months. Serve cold with boiled rice and pumpkin leaves mixed.
Amalona. (Stewed Eel.)
Take a pound and a half of eels, clean and cut off the heads and tails, and cut the other pieces about two inches long. Put all in a pot with a little oil, lard, or dripping, a little water, pepper, and salt. Cover closely, and stew very slowly till quite tender. When cooked, strain the stock, and reduce till pretty thick ; add a good tablespoonful of sweet lemon juice and some pepper and salt. Then put in the pieces of eels, rejecting heads and tails, and heat up. Serve with plain rice boiled in milk and leaves of kidney beans mixed.
Rano-vola. (Rice Water.)
Put some water in the pot in which the rice has been boiled. Strain, and when cold drink as a beverage.
LIX.— MALAY
Menu
Salada Ubi Otak Ikan Udang Kechil
(Potato Salad) (Fish Brains) (Scalloped Shrimps)
Kiiah (Hot Pot)
Ikan Goring (Fried Turtle)
Gulei D&ging Kambing (Curried Mutton)
Gulei Sayor (Curried Vegetables)
(Gulei Hayam sama Chemp&dak) (Curried Chicken with Vegetable Marrow)
(Mentimun sama Ket&m) (Cucumber and Crab)
Diging RCisa sama Zeit (Venison with Green Olives)
Sagu sama Ayer Kelapa Dan Gula Malaka (Sago Pudding)
Omelette Kechil (Little Omelettes)
Buwah (Fruit)
Salada Ubi. (Potato Salad.)
Take a moderate or middling-sized white Patna onion ; remove the outer coats, and slice very fine ; then slice or cut up two hot green chillies, and squeeze over the onion and chillies the juice of a fresh lime ; allow to soak. Take eight or ten well-boiled potatoes, half a teaspoonful of salt, and a teaspoonful of good mustard oil ; bruise the potatoes down with a large silver or plated fork, adding, when they are half bruised, the onions and chillies, with as much only of the lime juice as may be agreeable ; mix all well together with a light hand, so that the potatoes may not cake, and yet be well and thoroughly mashed and mixed. Eat with fish or meats.
Otak Iran. (Fish Brains).
Records on this page
Preserved BeefStewed EelPotato SaladFish BrainsCurried Mutton