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Remarks. —Young mutton, lamb, veal, and fish
when cut into suitable pieces, Mrs. Bronson informs me, treated every way the same as chicken, makes-an equally nice currie, and are more frequently used as such in India than chicken; but we Americans think there is nothing equal to chicken. This lady gives me the plan of cooking the rice in India, and the use of the water in which it is cooked, as follows:
To Boil the Rice India Fashion. —Wash it through 3 or 4 waters. Have plenty of boiling water in a large kettle, put in the rice and boil very briskly until tender; then pour in a cup of cold water, and pour into a colander; when well drained, return to the kettle to steam a short time to dry out the surplus water; then serve on the platter, or separate dish, as above.
The rice water poured off is, says this lady, the best kind of starch, and is. used for that purpose by the
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