Curry
-INGREDIENTS. - Veal, mutton, fowl or rabbit: a large onion, butter, brown gravy or stock, a tablespoonful of and Co.'s curry-powder.
Let the meat be half fried. Cut the onion into small pieces, and fry it in butter till quite brown; add the meat, with a small quantity of brown gravy or stock, also the curry-powder, and stew all for about 20 minutes. This is for a dry curry; more gravy and curry-powder can be used if preferred.
TIME.-20 minutes.
SEASONABLE at any time.
Curry-Powder. (Founded on Dr.
KITCHENER'S Recipe.) - INGREDIENTS.lb. of coriander seed, lb. of turmeric, 2 oz. of cinnamon-seed, oz. of cayenne, 1 oz. of CUSTARDS, BOILED. mustard, 1 oz. of ground ginger, oz. of allspice, 2 oz. of fenugreek seed. Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded.
Curry-Powder. (Captain WHITE'S Recipe; most excellent.) - INGREDIENTS. -1 lb. of pale turmeric seed, 4 oz. of cumming seed, 8 oz. of coriander seed, 4 oz. of black pepper, 2 oz. of cayenne pepper, 4 oz. of Jamaica ginger, 10 oz. of caraway seed, 1/4 oz. of cardamums.
Mix together all these ingredients, well pounded, and then place the mixture in the sun, or before the fire, stirring it frequently. Note. This will be found a most excellent curry-powder, if care be taken to purchase the ingredients at a good druggist's.
Curry St. Leonard's. - INGREDI- ENTS. -Chicken or any meat; 2 tablespoonfuls of butter, 2 tablespoonfuls of currypowder, 4 or 5 leaves of mint, a teacup of good gravy, salt, a dessertspoonful of vinegar, 3 tablespoonfuls of cream, 1 dessertspoonful of Stembridge's chutnee. Fry together for 10 minutes the butter, curry-powder and mint; then add the meat cut into small pieces, also the gravy, salt and vinegar. Let all these simmer for 20 minutes, and then pour over the cream, and serve quite hot.
TIME.-30 minutes.
SEASONABLE at any time.