[No. 41.]—MOLLAGOO TANNEY, AND NOT MULLIGATAWNY.[9]
- 2 Good Quarts of Gravy of Mutton Beef or Chicken Soup.
- 2 Large Spoons of Coriander Powder.
- 1 Tablespoon of Rice Powder as No. 48, and Pinch of Pepper.
- 1 Pint of good Milk.
- 2 Large Onions, sliced.
- 1 Piece of Ginger.
- 1 Garlic, small one.
- ½ Teaspoon of Cumin Powder.
- Pinch of Saffron.
- 1 Dessertspoon Butter.
Mode.—The Curry stuffs you use for mollagoo tanney should be very fine. Take a large stew-pan and mix all the above together, only one onion (sliced), garlic and ginger chopped up fine. Let these simmer for ten minutes, now strain it through a muslin or gravy strainer. Now fry the other onion in the dessertspoon of butter in another stew-pan. When the onions are browned add the mollagoo tanney with a small bay leaf, and skim off the grease, and send to table in a soup tureen as a soup; but this should be used instead of soup, or the first dish for a lunch or breakfast or dinner, but I recommend for dinner in Europe. Cut lemon should be handed round with the above and plain boiled rice. Fried red herring wouldn't be a bad accompaniment. In India the mullagatawny is used generally once a week—say on a Sunday or Wednesday. The natives usually have this mullagatawny on Fridays after their caste. Some mullagatawny are made of plain Curry stuffs, tamarind, etc., not worth for Europeans. Some parties who visited India like native mullagatawny better than the above, according to taste, but I recommend the above for Europeans. The cayenne pepper should be added if required hot.
[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.
[No. 43.]—LEMON (HOT) SAUCE.
- 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.