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wo pounds of fish; one pint of vinegar; one pint of water; four red peppers; one tablespoonful of salt; one teaspoonful of sugar.
Any white fish can be used that is large enough to slice. Wash the fish, then wipe dry and lay it
In this book the authors make it possible to serve on home tables the food hitherto obtainable only at Chop Sueys and Mandarin Inns. They also introduce to us the best Japanese dishes and delicacies.
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The solid fats sold as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. It is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. They are also to be had agreeably flavoured by admixture with almond, walnut, &c., “cream.”
Practical Recipes of the Italian Cuisine: Pastries Sweets, Frozen Delicacies and Syrups
Take one chittack or two ounces of ghee, two breakfast-cupfuls of water, one teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful each of ground turmeric and chilies, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of ground garlic.
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Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled
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