Cut twenty-five limes into quarters half way through ; stuff them with salt, and dry them for threedays in the sun, bringing them in at sunset. Give them a good shake each time before putting them out in the morning. Mince small the dried limes. Pound in good vinegar twenty-five drieddates, fifteen large dry red chillies, three whole peeled garlics, and oneounce of green ginger. Mix all togetherand sweeten with sugar, first adding to it the strained juice of twenty-fivelimes.
It will be ready in a week.
A cooloven will do in place of the sun.
From: Twenty-TwoAuthentic Banquets From India (compiled byRobert Christie). New York, DoverPublications, Inc., 1975. (An unabridged and unaltered republication of the Indianand Afghanistani sections of Banquets of the Nations, published by J. and J.Gray and Co, St. James Press, 1911.)
No comments:
Post a Comment