  How to make it in England. Chop up fine one large onion, a teaspoon of cayenne, another of crushed sugar, one tablespoon finely-chopped ham (cooked), one teaspoon salt, one tablespoon vinegar or lemon juice. Mode.—Mix all the above in a small bowl with a wooden spoon or with your clean finger. Now add the vinegar. Again mix well, and send to table with cold pork, Curries, etc. A little more sugar may be added if preferred sweet. There are great many samballs can be made, but all must pass the Curry stone or stone-made pounder. The samballs made of dry chillies, green chillies, cocoanut juice, Maldive fish, onions, cooked fishes, meats, mint, etc., etc. The samballs are a great improvement to Curries. In Ceylon every cook would send a samball to table with the Curry and rice; also native meals are never without a samball—especially samball, or some ball. It is only a new-made chutney or pickle, but fresh made, called sampball. |
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