Take the thick part of a leg of mutton, cut into small
square bits, and fat in between ; put into a large earthen-
ware bowl. Mince a raw onion and some lemon leaves, a
tablespoonful of brown sugar, half a cup of milk, mix all
well together and pour over th§ meat. Now take three or
four onions, cut small, fry in a pan with a spoonful of
butter or fat to a nice brown. Take an ounce of tamarinds,*
pour on it a cup of boiling water ; when all the strength
nas gone out of it, strain, and mix with the onions and let
it boil ; then add two spoonfuls of good curry powder or
Indian curry paste (a clove of garlic if liked) chopped up,
some salt✪ Sasaties or Kabobs ; mix well together and pour over the meat.
The next morning put the meat on skewers, fat and lean
alternately. Carefully take all the sauce, put it into a
saucepan, and boil up with a pat of butter. Roast the
skewered meat (sasaties) on a gridiron heated on wood
coals, and serve with the sauce. Add chutney if liked.
SASATIES OR KABOBS.
(A Malay or Indian Dish. My own Recipe.) '
Ingredients.
X Fat Leg of Muttoa, A tablespoonful of Sugar.
2 oz. of Good Curry Powder. A cup of Milk.
\ cup of Vinegar, or the Juice of J dozen Lemon or Orange Leavel
3 Lemons (if not to be had, an 2 oz. of Butter.
oz. of Tamarind drawn on a cup 3 dozen Skewers, cut out of a
of water gives a very pleasant Bamboo, or Iron Skewers.
acid). Salt to be added when skewered.
Cut up the leg of mutton in little pieces an inch square,
brown the onion, cut in thin slices, and fried in a pan in fat
• If not to be had use vinegar or lemon juice, as in following recipe-
SASATIES -SAUCE FOR HOT BOILED FOWL. [S
or butter. Mix all tlie ingredients well up with the cut-up
meat in a deep pan or basin ; leave it for a night or longer,
and when wanted, place the meat interspersed here and
there with fat on the skewers. Place the gridiron on wood
coals to get very hot, then grill the sasaties a nice brown.
Serve hot with rice. The gravy to be well heated in a
saucepan, and served with the sasaties. A very favourite
picnic dish at the Cape.
SASATIES.— Set also "BOBOTEE" and CURRY.
SAUCE FOR COLD BOILED FOWL.
(Mrs. Spence's Recipe.)
Ingredients.
1 pint New MiUc A little Salt.
2 oz. Butter. A pinch of Cayenne.
The Yolks of 2 Eggs. A few strips of Lemon-Peel, and
2 oz. Maizena✪ Sauce for Cold Boiled Fowl, Juice.
Mix the maizena, salt, cayenne, and the eggs with a
little of the new milk. Boil the rest of the milk, then add
the maizena, etc., to it, stirring over the fire till smooth
and thick. Pour out and stir till cold ; pour over the fowl.
It should lie on it without dropping off. Very good.
SAUCE {ANOTHER), FOR COLD BOILED FOWL.
(Mrs. Spence's Recipe.)
Boil your two chickens in a cloth ; then take the feet
and neck, put into a stew-pan with a cup or more of water,
a small blade of mace, a slice of onion. When well boiled
strain through a sieve. Take one cup of this stock, thicken
with two ounces of maizena, add a cupful of cream, yolk
of an egg, a little cayenne and white pepper. Let it cool ;
pour over the chicken. Garnish the dish with hard-boiled
eggs, cut in slices, beetroot, pieces of carrot. A very nice
dish for lunch or supper.
SAUCE FOR HOT BOILED FOWL.— See Sauce (White).
S] SAUCE FOR DEVILLED CHICKEN, ETC.
SAUCE FOR DEVILLED CHICKEN, ETC.
Page 72 · 2 recipe records on this page
Presented as published in 1891. 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
Take the thick part of a leg of mutton, cut into small square bits, and fat in between ; put into a large earthenware bowl. Mince a raw onion and some lemon leaves, a tablespoonful of brown sugar, half a cup of milk, mix all well together and pour over the meat. Now take three or four onions, cut small, fry in a pan with a spoonful of butter or fat to a nice brown. Take an ounce of tamarinds,* pour on it a cup of boiling water ; when all the strength nas gone out of it, strain, and mix with the onions and let it boil ; then add two spoonfuls of good curry powder or Indian curry paste (a clove of garlic if liked) chopped up, some salt ; mix well together and pour over the meat. The next morning put the meat on skewers, fat and lean alternately. Carefully take all the sauce, put it into a saucepan, and boil up with a pat of butter. Roast the skewered meat (sasaties) on a gridiron heated on wood coals, and serve with the sauce. Add chutney if liked.
SASATIES OR KABOBS. (A Malay or Indian Dish. My own Recipe.)
Ingredients.
X Fat Leg of Muttoa, A tablespoonful of Sugar.
2 oz. of Good Curry Powder. A cup of Milk.
\ cup of Vinegar, or the Juice of J dozen Lemon or Orange Leavel
3 Lemons (if not to be had, an 2 oz. of Butter.
oz. of Tamarind drawn on a cup 3 dozen Skewers, cut out of a
of water gives a very pleasant Bamboo, or Iron Skewers.
acid). Salt to be added when skewered.
Cut up the leg of mutton in little pieces an inch square,
brown the onion, cut in thin slices, and fried in a pan in fat
• If not to be had use vinegar or lemon juice, as in following recipe-
SASATIES -SAUCE FOR HOT BOILED FOWL. [S
or butter. Mix all tlie ingredients well up with the cut-up meat in a deep pan or basin ; leave it for a night or longer, and when wanted, place the meat interspersed here and there with fat on the skewers. Place the gridiron on wood coals to get very hot, then grill the sasaties a nice brown. Serve hot with rice. The gravy to be well heated in a saucepan, and served with the sasaties. A very favourite picnic dish at the Cape.
SASATIES.— Set also "BOBOTEE" and CURRY.
SAUCE FOR COLD BOILED FOWL. (Mrs. Spence's Recipe.)
Ingredients.
1 pint New MiUc A little Salt.
2 oz. Butter. A pinch of Cayenne.
The Yolks of 2 Eggs. A few strips of Lemon-Peel, and
2 oz. Maizena, Juice.
Mix the maizena, salt, cayenne, and the eggs with a little of the new milk. Boil the rest of the milk, then add the maizena, etc., to it, stirring over the fire till smooth and thick. Pour out and stir till cold ; pour over the fowl. It should lie on it without dropping off. Very good.
SAUCE {ANOTHER), FOR COLD BOILED FOWL. (Mrs. Spence's Recipe.)
Boil your two chickens in a cloth ; then take the feet and neck, put into a stew-pan with a cup or more of water, a small blade of mace, a slice of onion. When well boiled strain through a sieve. Take one cup of this stock, thicken with two ounces of maizena, add a cupful of cream, yolk of an egg, a little cayenne and white pepper. Let it cool ; pour over the chicken. Garnish the dish with hard-boiled eggs, cut in slices, beetroot, pieces of carrot. A very nice dish for lunch or supper.
SAUCE FOR HOT BOILED FOWL.— See Sauce (White).
S] SAUCE FOR DEVILLED CHICKEN, ETC.
SAUCE FOR DEVILLED CHICKEN, ETC.
Records on this page
Sasaties or KabobsSauce for Cold Boiled Fowl