| Share page |
|
402 |
FOREIGN DISHES. |
||
|
cient broth to moisten it; in which case the rice must be only 1-2 boiled previously.
Bengal way to Boil Rice.—Wash it well, boil it in a large quantity of water; when very little of the center of the grain remains hard, take it off from the fire, drain off 1-2 or more of the hot water, fill the sauce pan with cold water, and shake the rice, then strain all the water off, and the grains will separate ; place the pan of rice near the fire to swell and the center part of the grains will become tender.
Pish Pash.—Take 3 lbs. of the neck of mutton, boil it till tender; prepare a small teacupful of rice by bruising it in a mortar; then cut the meat into small pieces, throw the rice, meat and onion sliced, into the water in which the meat was boiled, add a small piece of mace, and a few pepper corns tied in a muslin bag; boil till the rice and onions are sufficiently done, take out the muslin bag, season with salt and serve up. Chicken, frogs or fish may be used in the place of the mutton.
KorrAHs.—Pound in a mortar 2 lbs. of mutton, beef, rabbit, or fowl, with a sprig of sweet marjoram, a dozen of red peppers, and 4 onions ; form them into balls the size of walnuts, and fry them in butter. When the balls are well browned, make a gravy in the pan and serve them up in it. Serve up boilfed rice in another dish.
Zunder.—Boil a pound of rice in a quart of broth until a small part of the center of the grain alone remains hard, then strain it; reserve a teacupful of the broth and boil in a spoonful of saffron ; then strain it, and pour the broth thus colored upon the rice. Kof-tahs must be served in a separate dish.
Dumpokht. (the dish mentioned in the Arabian Nights as the kid stuffed with pistachio nuts.)—Clean and dress a fowl or rabbit as for roasting, then stuff it with sultana raisins, pistachio nuts, and boiled rice in equal parts. Rub fine an oz. of coriander seed, peel from the husks 4 onions, 12 pepper corns, 6 cloves, and 1 teaspoonful of pounded ginger. Set 12 oz. butter in a stew pan over the fire ; rub the pounded ingredients over the fowl or rabbit, and let it fry until perfectly brown and tender. Boil in 2 pints of white broth, 12 oz. of rice, 2 oz. each of sultana raisins, pistachio nuts, and almonds, the two latter being blanched and cut into thin slices. When the rice is nearly tender, strain off the broth; and add the rice to the fried fowl; stir the whole well, that the batter may carefully saturate the rice and keep it near the fire to swell till wanted. In serving surround the fowl with the rice, Observe that in pounding the onions, the juice only is used with the spices, or they must be rubbed and pounded so finely as not to be perceptible. Chestnuts may be substituted for the pistachio nuts.
Caubash.—Mrs. H.'s recipe.—The upper shell of the turtle is |
|||