Cassell's dictionary of cookery

ounces of salt, an ounce of turmeric, and two ounces of mustard-seed. Fruit, such as green grapes, codhng apples, &c., may be added at any time as they appear in season; but the proportions of spice and vinegar must be attended to, and any addition to the jar should be first soaked an hour or two in vinegar before being added. When no more additions are to be made, put the pickles into small jars, boil the vinegar, pour it at once over the pickles so as to cover them, and, when cold, tie down with bladder. If the above directions are attended to this pickle may be kept good many years. When more spice and vinegar are required, mix the spice with a Httle of the cold vinegar first, and then boil it. When boiled, pour it hot over the pickles. Indian Pickle (another way). — Cut two cauliflowers and two firm cabbages into quarters, sprinkle them well -n-ith salt, and let them lie in the sun for three days. Soak one poimd of gai'lic and one pound of ginger in salt and water for one day, drain, and dry them also in the sun. "When all is ready, put the vegetables into a large stone jar, and add one gallon of vinegar, twelve ounces of crushed peppercorns, one pint of powdered or bruised mustard-seed, and two ounces of turmeric. Cover the jar tightly with bladders, and in six months, if the above directions have been attended to, the pickle will be fit for use. Indian Pickle Sauce.— Fry an onion until brown in butter, remove it from the stewpan, and stii- in a dessert- spoonful of currypowder, and a table-spoonful of pickle vinegar. Strain and add the sauce to a quarter of. a pint of rich melted butter. Cut pickles into dice, and serve them in the sauce. Indian Pilau {ace Pilau, Indian). Indian Pilau, Plain. — Cut a fowl into neat pieces, remove the skin, and fry them in a stewpan, with two or three ounces of butter. Take out the fowl, and mix in a tablespoonful of curry-powder, a little salt, and some Indian pickles cut into fine strips; mangoes, however, are preferable, if they are at hand. Put in also a half a pound at least of butter, and return the fowl to the stewpan to simmer for three-quarters of an hour. Have ready about a pound of weU-boiled rice : it should be drj-, so that the grains may separate one from the other. Pile it high in the middle of a dish, on which arrange the fowl, and serve with the sauce poured on the top and round the dish. Sufficient for three or four persens. Probable cost, 4s. 3d. Indian Pilau, Real. — Boil a fowl or a piece of meat (about three pounds of veal will do), and reserve the liquor in which it is boiled. Put four ounces of butter into a stevvpan, slice a couple of onions, and fry these, with a few cloves and a small bit of cinnamon, until the onions are slightly coloured, then stir in three-quarters of a pound of rice. Stir with a fork, until the rice has imbibed the butter, when pour in the reserved hquor from the fowl, and enough veal broth to reach two inches above the rice ; keep it over a gentle fire until rather tender. Clear the rice a little from the centre, and place the IND (328) IND