FOREIGN DISHES. 4OI
water and set the pan, covered, near the fire. When dry, add 1 lb. of preserved pine apples with some syrup; or, should pine apples not be obtainable, slices of apples boiled with sugar; fry 2 sliced onions in 1-4 lb, butter (fresh) ; when the onions are browned, take them out as they will be no longer wanted ; put 6 cloves whole into the butter and pour it over the rice, put the apples on the top and set the whole over the fire to swell; keep it covered but stir occasionally. Plain curry should accompany this dish and be eaten with it. This is a very popular dish.
A Bengal Paragard Pie.—Bengal Sporting Magazine.—Take 12 of the tenderest partridges, pick them, after picking wipe them clean but do not wash them—washing meat in water, not only takes away its flavor, but its strength—and put them aside; put them into a vessel capable of holding, with well seasoned 1-2 mutton ham cut into moderate pieces; add a sufficient quantity of water and stew until the gravy is greatly reduced; take all the lean parts of the mutton ham and pound it in a mortar, with seasoning of pepper and allspice. The partridges and ham should be taken out of the kettle, and excellent potted game may be made of them, as they are full of rich gravy, impregnated with the flavor of ham. The gravy or soup is to remain until it is cold, and the fat is carefully removed; season it with black pepper and spices, and stew the birds until quite tender, put them into a round pie, adding the pounded ham and the gravy reduced into a rich consummee. Cover the pie with a crust; bake slowly. It is to be eaten cold and will prove a dish that few princes can command. In hot weather put it into the ice basket a couple of hours before dinner.
The Lucknow Recipe for Pickling Limes or Lemons.—Bruise the limes or lemons on a stone, then throw them into water, and place them afterwards in an earthen vessel; cover with salt for 2 or 3 days, shaking the vessel frequently ; take out the limes when they are soft, spread them on a cloth, and let them dry. In a hot country the open air is sufficient, but in cold climates they should be placed by the stove. When dry, add vinegar and the juice which came from them when in the earthen vessel.
Rhicharee.—Boil a pint of rice in broth; having steeped a tea-cupful of dried peas in water for 10 hours, boil them till they are soft; then slice 2 or 3 onions and fry them in butter, with 12 cardo-man seeds, a little white pepper, 6 clovesv and salt; take out the onions, when browned, and spice, and add a cup of curds or milk to the batter, stew it a little; distribute the onions, spice and peas equally through the rice, and pour the batter, &c, over it. Or put the whole in an earthen jar, secure the aperture with paste, and put it into the oven, or over a charcoal fire, for 25 minutes, adding suffi-