Cutcharee Sauce, to serve with Kebobbed Meat

Ingredients

• a quarter of a pound of split peas
• a quart of water
• one pound of boiled rice
• two onions
• an ounce and a half of butter
• a dozen pounded cardamom seeds
• six pounded cloves
• half a tea-spoonful of powdered mace
• half a tea-spoonful of pepper
• a tea-spoonful of salt
• a quart of good veal stock
• three ounces of oiled butter

Method

1. 1

   Wash and boil the split peas until soft.

2. 2

   Mash and mix with boiled rice.

3. 3

   Fry minced onions in butter, then combine with rice and peas.

4. 4

   Season and stew with veal stock until soft.

5. 5

   Stir in oiled butter before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 455. The excerpt below is the record exactly as published.

Cutcharee Sauce, to serve with Kebobbed Meat. — Wash a quarter of a jiound of split peiis, and "boil them in a quart of water until quite soft. Pour off the water, and mash the peas, and mix with them one pound of boiled rice. Mince two onions very finely. Fry the onions in an ounce and a half of butter until lightly browned, stir them with the rice and peas, season them with a dozen pounded carda- mom seeds, six pounded cloves, half a tea-spoon- ful of powdered mace, half a tea-spoonful of pe^jper, and a tea-spoonful of salt. Put a quart of good veal stock into a saucepan, add the rice, peas, and onions, and stew the whole gently until the rice is quite soft. Stir in three ounces of oiled butter

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