Banquets of the nations

Cut two pounds of carp free of skin and bones into two-inch pieces ; rub them very thoroughly with a mixture of salt, green ginger, and red chillies (of each a spoonful), and put to the one side for an hour; then dry them and fry in boiling ghee till cooked, and put to the one side till cold. Fry in four ounces of boiling ghee three finely sliced onions to a light brown colour ; place to the one side and fry in the same ghee a chopped green chilli, a teaspoonful of coriander, turmeric, and aniseed (of each a teaspoonful), a little white pepper, and a teaspoonful of diluted cocoanut milk. Stir over the fire till dry ; then add the fried onions, a cupful of good cocoanut milk, the juice of a lemon, and more salt if necessary. Pour the hot sauce over the cold fish, and serve with puri, chapatee, chutnies, etc. Bunihui Machli. (Steamed Salmon.) Rub two pounds fillet of salmon with a teaspoonful each of ground salt, coriander, and chillies. Fry in six ounces of ghee six onions sliced very thin (they must be of a light brown) . Then put in the fish. Close very tight so that no air can get in. Put the pan in a pot of water (bain marie) which comes half way up the pan, and boil gently tor half an hour. The water should boil very slowly. Eat with chapatee (new bread) and chutnies. This is the nearest approach to the native fish roe or roa. BOMBAY (Mussulman) Chapatee. (Pulled Bread.) Make a good dough of flour and water, knead it well, after which take it in the hands and pull it for a considerable time ; then take a piece rather less than a tennis ball, and with the hands clap it till it is about an eighth of an inch thick, and bake on an iron plate, turning when one side is done. Boi Cutlse. (Shrimp Croquettes.) Take one pound of shrimps, • wash thoroughly, and boil with salt, a sliced red chilli, a piece of green ginger, half ounce coriander seeds, and a point of garlic. When cooked remove the shells, etc., and roughly chop the meat. Fry in three ounces ghee two finely sliced onions till browned, but not charred ; put to the one side ; and fry one teaspoonful of ground coriander, half a teaspoonful of ground aniseed, and half a teaspoonful of ground cumin seeds ; now put in the chopped shrimps, with rather less than half a teaspoonful of salt, and fry lightly ; mix onions (chopped very fine), condiments, and shrimps, and put on a dish till cold. Prepare a good puff paste, roll out thin, and cut into rounds about the size of a small saucer. Take as much of the shrimp mixture as would make a walnut, and place in the middle of one of the rounds of pastry ; wet the edges and put another on the top, and press closely. Fry in boiling ghee, and eat with pulled bread. Or the round of paste may be cut larger and the mixture placed in the centre. After wetting the edges, fold over, press the edges closely, and fry. Chow Chow Pullao. (Chicken Piliau.) Cut a chicken into eight pieces, and fry in a pan in which you have first browned, in boiling ghee, a large onion cut in dice. Put it in a pot along with a cupful of curds, a cupful of water, a teaspoonful each of ground coriander and cardamoms and half that quantity of cloves and caraway, a saltspoonful of white pepper, and a teaspoonful of salt.