Captain White’s Oriental Pickles

Ingredients

• a good tablespoonful of pickle
• double the quantity of good rich brown gravy
• a very little arrowroot
• about three times its quantity of stock

Method

1. 1

   Mix chopped pickles with brown gravy and heat.

2. 2

   For a sauce, combine equal parts of pickle and chutney with stock and extract of meat.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 170. The excerpt below is the record exactly as published.

Captain White’s Oriental Pickles.” Tastes, however, differ, and probably there are many who would say they preferred piccalilli. Very often people have a positive objection to what may be termed the “ Indian ” flavour produced by the chilies, spices, etc., wrnch are mixed with Oriental pickles. These Oriental pickles are admirably adapted to be eaten with any kind of cold meat, and, owing to the spices, etc., which they contain, they undoubtedly act as a slight stimulant to the digestion. Many persons who have lived in India are noted for suffering from derangement of the liver. Probably the hot oondiments, such as Indian sauce, Indian pickle, Indian curry, Indian chutney, etc., tend greatly to assist in stimulating those organs which have been deranged by excessive heat or other causes. Cap- tain White’s Oriental pickje is by far the best I know for serving up hot with all kinds of dishes, such as cutlets, grilled salmon, etc., these dishes being peculiarly suited for breakfast. The best plan of serving up what may be 116 CROSSE AND BLACKWELL'S termed pickle sauce is to take a good tablespoonful of pickle, cuf up the larger pieces, but do not chop the whole finely, and mix with it about double the quantity of good rich brown gravy. The brown gravy should be very thick, in fact thicker than ordinary gravy, and a very little arrowroot and cold water may be added, in order to give it the right consistency. This should be heated over the fire in a small stcwpan, and served up in the middle of a dish of cutlets or fish. Another very nice sauce can be made from Oriental pickles as follows : Take equal quantities of pickle and any good Indian chutney, such as Bengal Club chutney, or Colonel Skin- ner’s chutney. Mix the sauce in about three times its quantity of stock

Cook this with the app: pantry check, scaling, and the assistant.