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Chorisea with Eica

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chorisea with Eica

Ingredients

Directions

  1. Drop the chorisea into warm water.

  2. Heat gently and boil for about 20 minutes.

  3. Serve surrounded with rice prepared as for curry.

  4. For broiling, let the chorisea cool after boiling, then slice it.

  5. Broil the slices until heated through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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