Jhal Frezee

Ingredients

• Put 2oz. of ghee or fat
• about lib. of any cold cooked meat
• twenty onions
• £ teaspoonful of ground chillies
• 1 teaspoonful of salt

Method

1. 1

   Put ghee or fat into a frying-pan, boil it, add cold cooked meat cut into small pieces, sliced onions, ground chillies, and salt.

2. 2

   Cook over a slow fire until all ingredients, especially the onions, are cooked and tender.

3. 3

   Turn out onto a dish and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 166. The excerpt below is the record exactly as published.

JHAL FREZEE — This is the name given by the natives of India to a sort of simple hash, in which the inevitable hot ingredients predominate : Put 2oz. of ghee or fat into a frying-pan, boil it, add about lib. of any cold cooked meat cut up into small pieces, twenty onions cut up in slices, £ teaspoonful of ground chillies, and 1 teaspoonful of salt

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