How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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(Compare to modern samosa)
Mix the flours, cut in the ghee. Sprinkle on
about 4 T water and knead to a smooth dough.
Cut up meat, combine it and all remaining
ingredients in a food processor. Process a
minute or two, until it is all cut finely
together. Roll out the dough to about 12"x14",
and cut into 2"x2" pieces. Put a little more
than a teaspoon of the filling in each, using up
all the filling. Wrap the filling in the dough.
Alternatively, press thin a little less than a
teaspoon of dough, put a little more than a
teaspoon of filling in the middle, and stretch
the dough to completely cover the filling.
Put about 3 c of cooking oil in a pot, heat
to between 350° and 390°, fry the Sanbusa
about 2-3 minutes each, drain, serve.
(People who do not like salt should
probably cut it in half. Almost all of the
dishes from this source come out quite salty).
Sag
Ain I Akbari no. 9
Sag: It is made of spinach, and other greens,
and is one of the most pleasant dishes. 10 s.
spinach, fennel, etc., 1 ½ s. ghee; 1 s. onions; ½ s.
fresh ginger; 5 ½ m. of pepper; ½ m. of cardamons
and cloves; this gives six dishes. [for units see p. 6]
⅔ oz fresh ginger t cloves
10 oz spinach ½ t pepper
3 oz fennel t cardamon
1 ⅓ oz onions 4 T ghee
Peel and chop ginger. Wash and chop the
greens and onion, put them in a pot with
everything else except the ghee, plus ¼ c
water. Cook about 35 minutes on medium
heat, stirring occasionally. Add ghee. Cook
another few minutes, stirring occasionally.
We have no cooking instructions for this
dish, only ingredients and quantities, so are
going by a recipe for Saag in a modern Indian
cookbook. An alternative interpretation is that
the greens etc. are fried in the ghee. The
recipe refers to “other greens”: cabbage,
sorrel, and mint are mentioned in the Ain I
Akbari.
Chinese Dishes
Carp Another Way
Ni Tsan no. 28
Cut into chunks. Boil some fragrant oil. In
another pan use the oil to cook fresh ginger and
chinese pepper. Let them fry a little while.
Remove them and save in a container. Add the
fish in while the oil is still hot. When the fish is
fried till it colors [begins to brown], add the
ginger and pepper mixture and let them cook a
while. Turn off the fire before adding soy sauce.
Then proceed as with the previous method.
1 ¾ lbs boned carp ½ t whole peppercorns
3 T fresh ginger ¼-⅜ c dark soy sauce
⅜ c Chinese sesame oil
Bone the carp and cut into pieces about 1"
cubed or smaller. Peel and chop the ginger.
Heat the oil to medium high, cook ginger and
pepper in it for about 3 minutes, remove them,
and set aside. Add fish and cook for about 5
minutes, then put ginger and pepper back in,
cook another 3 minutes. Add the soy sauce,
turn off the heat and cover the pan, let sit
about another ten minutes and serve over rice.
Barbecued Pork
Ni Tsan no. 47
Wash the meat. Rub spring onion, chinese
pepper, honey, a little salt, and wine on it. Hang
the meat on bamboo sticks in the saucepan. In the
pan put a cup of water and a cup of wine. Cover.
Use moist paper to seal up the pan. If the paper
dries out, moisten it. Heat the pan with grass
bunches; when one is burned up, light another.
Then stop the fire and leave for the time it takes
to eat a meal. Touch the cover of the pan; if it is
cold, remove the cover and turn the meat over.
Cover it again and seal again with the moist
paper. Heat again with one bunch of grass. It will
be cooked when the pan cools again.
1 T spring onion 1 T wine
½ t Chinese pepper 15 oz pork tenderloin
1 T honey 1 c rice wine
½ t salt 1 c water