No. 42.--PILLAU RICE (a Mohammedan Dish), au Joint for Dinner.
Cook rice as No. 50. Keep it aside till wanted, then place a frying-pan on fire. Have two large onions (sliced) and two tablespoons of butter, and add half-teaspoon of saffron. When all the above is nicely brown add the rice, and keep on turning for few minutes, sprinkle a little salt. Now this is ready after dishing the above. Fry a large onion (sliced), and raisins (fried), sliced almonds. Sprinkle the above three over the pillau rice. The pillau rice should accompany roast fowl or mutton chops by dishing the meat on a flat dish, and cover it with pillau rice, and sprinkle over with fried onions, etc. Parsley mint can be fried and added. If it is to be eaten with Curry, use Madras Curry, kabob, or salmon, and omit the meat with pillau.
Juice of a Large Lemon. 1 Dessertspoon Cayenne. 1 Dessertspoon Pounded White Sugar; some Salt.
Mix all together in a cup and use. If required to be kept, boil the whole in an enamel-plated saucepan; when cold bottle it. This sauce is very nice with cold meat or with made dishes.
1/2 lb. Sour Apples, peeled and cored. 1/4 lb. Currants. 1 oz. Chillies (or 1/2 oz. Cayenne). 1 Tablespoon Brown Sugar. 4 oz. Salt, or to taste. 1 Eggspoon Pepper, finely ground. 1 oz. Garlic, chopped up fine. 1/4 oz. Green Ginger, chopped up fine. 1/4 lb. Raisins.
_Mode._--Have the currants and raisins clean, and pound them in grinder or pounder of stone. Now grind the apples and all other ingredients to a smooth paste (I mean, not too thin or in lumps). Now mix these well together with half bottle of best vinegar, and bottle it in tart fruit bottles, corked well. If you require sweeter have more sugar, and if it is too watery put in a little less of vinegar. The above plan of chutney is suitable for cold meats, Curries, etc. In Ceylon, Mango Chutney is made in similar way, but they use tamarind, and when grinding use vinegar to soften the ingredients when grinding.
1/2 lb. Mint. 1 oz. Cayenne. 1/4 lb. Salt. 1/4 lb. Raisins. 2 oz. Ginger. 1/4 lb. Brown Sugar. 1 oz. Garlic. 1/2 Bottle Vinegar to grind the above. 1/2 Bottle Vinegar, hot, to pour over.
_Mode._--Grind or pound the above by adding the cold vinegar by degrees to soften. When nice and smooth, put into a bowl and pour over the hot vinegar. When cool, bottle it in tart fruit bottles, and cork well.