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Burdwan, Indian

This dish is much appreciated in India, and almost any kind of cold meat may be used for it. Venison, however, has the preference, but poultry may be so cooked as to ensure success. Take a table-spoonful of minced Spanish onion and half that quantity of shallot. To these put a pint of cold water, a mild seasoning of cayenne pepper, a table-spoonful of essence of anchovies, and an ounce of butter, mixed with a tea-spoonful of flour. Let this sauce simmer, after it has come to a boil, about a quarter of an hour, or until the onion is tender; then add to it a table-spoonful of chilli vinegar and a glass or two of Madeira. Draw the stewpan near the fire, and place the meat into it--if a fowl, divide it into joints and strip off the skin--when hot through, draw still nearer to the fire, but it should not be allowed to boil. If the fowl has been roasted, it may be sent to table when just on the point of boiling; but if only partly cooked before, allow it to simmer from twenty to twenty-five minutes. Many additional sauces may be used, and the juice of a lime or Seville orange pressed into it before serving; but care should be taken that no strong flavour of any particular sauce predominates. Sufficient for three or four persons.