INDIAN PICKLE SAUCE
Chop up two or three tablespoonfuls of Indian pickles, place them in a frying-pan with a quarter of a pint of water, and if the pickles are sour as well as hot, let them simmer some little time so as to get rid of the vinegar by evaporation. Then thicken the whole with some brown roux till the sauce is as thick as pea soup. The vinegar should be got rid of as much as possible. This is a very appetizing dish with boiled rice and Parmesan cheese.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
