The Institutes of Akbar 42.3

42.3

Rice and meat as in the preceding; 4 s. g’hí; 1 s. peeled gram; 2 s. onions; ½ s. salt; ¼ s. fresh ginger, and pepper; cuminseed, cardamums and cloves, 1 d. of each: this gives five dishes. 4. Shullah. 10 s. meat, 3½ s. rice; 2 s. g’hí; 1 s. gram; 2 s. onions; ½ s. salt, ¼ s. fresh ginger; 2 d. garlic, and round pepper, cinnamon, cardamums, cloves, 1 d. of each: this gives six dishes. 5. Bughrá. 10 s. meat; 3 s. flour; 1½ s. g’hí, 1 s. gram; 1½ s. vinegar; 1 s. sugarcandy; onions, carrots, beets, turnips, spinach, fennel, ginger, ¼ s. of each; saffron, cloves, cardamums, cuminseed, 1 d. of each; 2 d. cinnamon; 8 m. round pepper: this gives twelve dishes. 6. Qímah Shurbá. 10 s. meat; 1 s. rice; 1 s. g’hí; ½ s. gram, and the rest as in the Shullah: this gives ten full dishes. 7. Harísah. 10 s. meat; 5 s. crushed wheat; 2 s. g’hí; ½ s. salt; 2 d. cinnamon: this gives five dishes. 8. Kashk. 10 s. meat; 5 s. crushed wheat; 3 s. g’hí; 1 s. gram; ½ s. salt; 1½ s. onions; ¼ s. ginger; 1 d. cinnamon; saffron, cloves, cardamums, cuminseed, 2 m. of each: this gives five dishes. 9. Halím. The meat, wheat, gram, spices, and saffron, as in the preceding; 1 s. g’hí; turnips, carrots, spinach, fennel, ½ s. of each: this gives ten dishes. 10. Qutáb, which the people of Hindústán call sanbúsah. This is made several ways. 10 s. meat; 4 s. flour; 2 s. g’hí; 1 s. onions; ¼ s. fresh ginger; ½ s. salt; 2 d. pepper and coriander seed; cardamum, cuminseed, cloves, 1 d. of each; ½ s. of summáq.