This section is from the book "Indian Cookery And Confectionery", by I. R. Dey. Also available from Amazon: Indian Cookery And Confectionery.
Tie up some big pieces of meat from the breast in a piece of cloth and boil. Mix the boiled pieces with bread crumbs, salt, powdered pepper, cumin and garam-masalla, and fry them with butter. Stir constantly till brown. Serve with mustard.
Cleanse some fat, mix it thoroughly with powdered or pasted turmeric, ginger, onions, chillies and salt, form balls, dip into a moderately thick solution of besam, and fry in plenty of oil or ghee.
Boil small pieces of livers and hearts in. Mix onions, turmeric, chillies, ginger, ground to a paste, and salt with the boiled pieces, and fry with oil or ghee.
Mutton 1 seer, onions 1/2 powa, 1 carrot, 1 turnip, cumin 2 tolas, pepper 1 tola, garam-masalla 1 tola, butter 3 chhataks, salt 1 1/2 tola, a little flour.
Mince the meat and fry it with butter till brown. Then add water and boil under cover for an hour. Add all the spices pasted together, salt and flour mixed with a little water when the meat is boiled.
Meanwhile cut the carrot, turnip and onions in small cubes and boil in water. Heat the rest of the butter in another pan and brown the boiled vegetables in it. Then add the boiled meat with soup in it. Boil a few minutes more Take down with soup as required.
Mutton 1 seer, curd 1/2 powa, butter 1/2 powa, bread crumbs 1/2 powa, 5 eggs, garam-masalla 1 tola, cumin 2 tolas, pepper 1 tola, salt 1 1/2 tola.
Make pastes of cumin, pepper and garam-masalla separately. Cut the meat in small pieces and mix with curd and parts of pepper, cumin and salt. Boil sufficient water and boil the meat in it under cover. Add the liquid contents of the eggs, bread crumbs, salt and all the pasted spices when the meat is boiled and stir thoroughly. Add hot butter and take down after boiling a little more. Keep a little soup.
Meat containing enough fat should be used. Mix curd, salt, ghee, pastes of ginger, onions, garlics, chillies, coriander and garam-masalla with pieces of meat, preferably from the thighs, weighing about 1 powa each, and keep covered for 2 or 3 hours. Then boil enough ghee and fry some entire cumins, garam-masalla, broken chillies, cassia leaves and sufficient pieces of onions in it. Then add the meat to these and fry for some time. Add hot water so that the meat is just boiled while no soup is left. Add a little ghee before taking down. Serve with fried pieces of almonds and onions.