the rounds, and cover with the remainder. Press and secure the edges, drop the rounds into hot ghee, and fry until nicely browned. Either plain flour and water or puff paste may be used.
Time.—1½ hours. Sufficient for 1 dish. Cost. 11d. to 1s.
3854.—DUMPOKE.
Ingredients.—1 boned chicken, 6 or 8 ozs. of rice, 3 ozs. of ghee or butter, 2 hard-boiled eggs cut into dice, 2 onions cut into dice, stock, cayenne, salt and pepper.
Method.—Wash, drain, and dry the rice, fry it in 1½ ozs. of hot ghee or butter until lightly browned, cover with stock and cook till soft, adding more stock when necessary; but when ready the rice should be rather dry. Fry the onions in the remainder of the ghee, add the rice, eggs, and seasoning to taste, and stuff the chicken with the preparation. Braise gently and serve coated with a good white sauce. Time.—2¾ hours. Sufficient for 5 persons. Cost, 3s. 10d. to 4s.
3855.—HASH BOGURRAH.
Ingredients.—2 lbs. of mutton, ½ a lb. of flour, ½ a lb. of ghee, or other fat, 2 ozs. of onions, ⅓ an oz. of ginger, cinnamon, cloves and cardamoms, ¼ of an oz. of salt, ¼ of an oz. of coriander seeds, ⅛ of a teaspoonful each of saffron and capsicum pepper, 1 yolk of egg.
Method.—Cut the meat and onions into small thin slices, reduce all the flavouring ingredients to a fine powder, and mix to a smooth paste with a little cold water. Fry the whole in hot ghee until well browned, then barely cover with water, and cook as slowly as possible until the meat is tender. Meanwhile knead the flour to a smooth paste with the yolk of egg, roll it out thinly, and cut it into strips about 2 inches in length and ½ an inch in breadth. Throw the strips into boiling salted water, cook until done, then drain them well and add them to the contents of the stewpan about 10 minutes before serving. Serve with the saffron sprinkled over the hash.
Time.—2 hours. Sufficient for 5 or 6 persons. Cost, 2s.
3856.—HASH SUNGSHERE.
Ingredients.—2 lbs. of mutton, 2 ozs. of ghee or other fat, 1½ ozs. of white chennah flour, 4 ozs. of rice, ¼ of a lb. each of onions, carrots, paluk, soya greens, 1 oz. each of blanched almonds and green ginger, ¾ of an oz. of salt, ½ an oz. of coriander seeds, ¼ of a teaspoonful of cinnamon, ⅛ of a teaspoonful each of cardamoms and cloves, 1 pint of stock, 1 pint of milk.
Method.—Cut the meat and onions into thin slices, and fry them in hot ghee until lightly browned. Add the flour, stir over the fire until it acquires a nut-brown colour, then cover with stock and simmer very slowly until the meat is half cooked. Strain off the gravy, and again
