Page:Mrs Beeton's Book of Household Management.djvu/1792

1608 fry the meat in hot ghee or fat with the cloves and coriander seeds previously ground to a fine powder. Replace in the stewpan, add the strained gravy, stock and milk, bring to the boil, and thicken with ground rice. Stir over the fire for a few minutes, then add the salt, spices, carrots, soya and paluk cut into small pieces. Fry the almonds in hot ghee until well browned, add them to the contents of the stewpan, add also the previously well washed and soaked rice, cover closely, and cook gently for about 1 hour. Serve hot.

Time.—1¼ hours. Sufficient for 5 or 6 persons. Cost, 2s. 3d.

See recipes for dressing Mackerel (Nos. 544-9), which fish the Hilsa resembles.

Ingredients.—4 ozs. of rice, 4 ozs. of dâl, 4 ozs. onions, 4 ozs. ghee, a few slices of green ginger, peppercorns, cloves, cardamoms, cinnamon, salt.

Method.—Cut the onions across into rings, fry them in the hot ghee until nicely browned, then remove them and keep them hot and crisp. Add the dâl and rice, previously washed and dried, to the ghee, cook gently until all the ghee is absorbed, then barely cover with stock or water and add the ginger and peppercorns, cloves, etc., to taste. Cook very slowly until quite dry, and serve garnished with the fried onions.

Time.—45 minutes. Sufficient for 1 dish. Average Cost, 1s.

Ingredients.—1 fowl, 2 ozs. of ghee or other fat, 2 ozs. of coriander seeds, 2 ozs. of green ginger, ¼ of a teaspoonful of green cloves, ¼ of a teaspoonful of ground cardamoms, ½ a teaspoonful of turmeric, ½ a teaspoonful of salt, ¼ of a teaspoonful of black pepper, 2 onions sliced, ¼ of a pint of stock, ¼ of a pint of cream.

Method.—Prepare the fowl, truss it for roasting and prick it all over with a steel skewer or fork. Roast the coriander seed, crush it with the cloves, cardamoms, ginger, pepper and salt to a fine powder, and rub the mixture well into the fowl. Heat the ghee in a stewpan, fry the onions until lightly browned, then sprinkle in the turmeric, add the cream and stock, and stir until it boils. Place the fowl in the stewpan, baste it well, cover closely, and cook slowly until tender, basting it frequently. Serve with the sauce strained over and round.

Time.—2 hours. Sufficient for 5 persons. Cost, 3s. 10d. to 4s. 3d.