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+The Project Gutenberg EBook of Tempting Curry Dishes, by Thomas J. Murrey
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Tempting Curry Dishes
+
+Author: Thomas J. Murrey
+
+Release Date: January 2, 2012 [EBook #38464]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK TEMPTING CURRY DISHES ***
+
+
+
+
+Produced by Jana Srna
+
+
+
+
+
+  [ Transcriber's Note:
+    Italic text has been marked with _underscores_.
+  ]
+
+
+
+
+  TEMPTING CURRY DISHES
+
+
+
+
+  Copyrighted 1891, by
+  JAMES P. SMITH & COMPANY.
+
+
+  PUBLISHED BY
+  JAMES P. SMITH & COMPANY.
+
+  45 & 47 PARK PLACE, NEW YORK.
+
+  57 & 59 South Water St.,
+  CHICAGO, ILL.
+
+  103 & 105 Front Street,
+  SAN FRANCISCO, CAL.
+
+  14 Rue d'Antin,
+  PARIS, FRANCE.
+
+  1891.
+
+
+
+
+  BY
+  THOMAS J. MURREY,
+
+  AUTHOR OF
+  "Good Things from a Chafing Dish."
+  "Salads and Sauces."
+  "Puddings and Dainty Desserts."
+  "Breakfast Dainties."
+  "Fifty Soups."
+  "Luncheon Dainties."
+  "Practical Carving."
+  "Fifty Salads."
+  "The Book of Entrees."
+  "Cookery for Invalids," Etc., Etc.
+
+
+
+
+Introductory.
+
+
+In the second and third centuries three mighty Hindoo kings were
+renowned for their cookery. They were Nala, the king of Nishadhades,
+whose fame for dressing and preparing excellent dishes made his kingdom
+famous. He reigned in the second age.
+
+The second was Bhima, who reigned in the third age. He was so devoted to
+the culinary art that for a whole year he served in the capacity of
+Valala, or cook to Virat Rajah, King of Panchala Nagur.
+
+The third was King Pakasasana, who was not only superintendent of the
+preparation of celestial food, but was also a distinguished chef.
+
+The secret of the cuisine of these noted cooks was a mysterious powder,
+which, when added to their dishes, cured disease, as well as appeased
+the appetite. Those who partook of their food died only of extreme old
+age or by accident. No record can be found where the fevers of the
+country carried them off.
+
+In an ancient cookery book printed in the Sanscrit language, are
+preserved many of the formulas and recipes used by these kingly cooks
+and their successors. The "mysterious powders" which they used were a
+combination of various fruits, spices, condiments, roots, seeds, etc.,
+which were either pounded together dry or worked to a paste and dried
+afterwards. There were hundreds of these preparations which were used in
+different dishes; each dish had its own separate powder. They are known
+to modern civilization as Curry powders.
+
+To-day almost every nation has its own appropriate Curry powder and its
+own Curry formulas.
+
+The Curry powders of England are particularly suited to the damp, foggy
+weather of that country, but they are no more suited for this climate
+than are the heavily brandied Champagnes which are of a necessity used
+in England and Russia.
+
+A short time ago the members of the famous New York Chafing Dish Club
+decided to hold a series of practical sessions in Curry cookery, with a
+view to determining which Curry powder on the New York market was the
+most appropriate for the United States, at the same time was made of the
+purest and most wholesome ingredients.
+
+Over forty different Curry powders were tasted. A number of
+distinguished English epicures were present and took part in the
+contest, with a view to demonstrate that the English preparations were
+the best. The different bottles were wrapped in paper so that the labels
+of the powders could not be seen. Each package was numbered, and it was
+the universal opinion of the experts that Number 7 was the best of the
+lot. When the wrapper was removed Number 7 was found to be the Curry
+powder of JAMES P. SMITH & COMPANY, Park Place, New York.
+
+THE AUTHOR.
+
+
+
+
+[Illustration]
+
+[Illustration]
+
+
+
+
+Curry Oil.
+
+
+One of the agreeable and at the same time useful oils which should find
+a place on the shelf of every kitchen or butler's pantry, is known as
+Curry Oil. It is made by putting into a six-ounce, large-mouthed, glass
+stopper bottle two tablespoonfuls of J. P. Smith's Curry Powder, then
+filling up the bottle with Antonini Olive Oil. In a week it will be
+ready for use. A few drops of it should be added to sauces and salads.
+
+
+
+
+Curry Vinegar.
+
+
+Put into a pint of good cider or wine vinegar a tablespoonful of J. P.
+Smith's Curry Powder, shake it well from time to time, and in ten days
+it will be fit for use. It is excellent for flavoring soups, etc.
+
+
+
+
+Curry Essence.
+
+
+Add three ounces of J. P. Smith's Curry Powder to a quart of white wine
+vinegar. Put the bottle into a pot of warm water and cork it the same as
+in cooking beef tea; let it boil an hour, then place at one side to cool
+and settle. When thoroughly settled pour off the clear liquid and use
+for flavoring soups and sauces.
+
+
+
+
+[Illustration]
+
+
+
+
+A Quick Curry Sauce.
+
+
+Add to half a pint of drawn or melted butter a teaspoonful of J. P.
+Smith's Curry Powder and a tablespoonful of Epicurean Sauce, stir and
+serve with broiled or boiled fish, meats, etc.
+
+
+
+
+Table Sauce, No. 2.
+
+
+Put into a quart bottle two tablespoonfuls of J. P. Smith's Curry
+Powder; three cloves of garlic, cut fine; half a teaspoonful of J. P.
+Smith's Amboyna Cloves, ground; a pint of Epicurean Sauce, and fill the
+bottle with claret or Burgundy vinegar. Shake well from time to time and
+use after two weeks. It will be found superior to Worcestershire Sauce.
+
+
+
+
+A Delightful Table Sauce.
+
+
+Put into a pint bottle two tablespoonfuls of James P. Smith's Curry
+Powder, fill the bottle with either walnut or mushroom catsup, shake
+frequently; the sauce will be ready for use in ten days. These sauces
+may be purchased at the grocer's, or the mushroom catsup may be made as
+follows from field mushrooms:
+
+Cover the bottom of a porcelain or crockery dish with fresh mushrooms,
+sprinkle over them a liberal quantity of salt; on top of the salt place
+another layer of mushrooms, then another thin layer of salt, and so on
+until the mushrooms are used up. Let the dish stand twelve to fifteen
+hours, then rub the pulp through a sieve. Put it into a stone jar, place
+the latter in a pan of water and let it simmer until the quantity is
+reduced one half. To keep it add a gill of brandy to every quart of
+sauce. To make it into a delightful table sauce add two tablespoonfuls
+of J. P. Smith's Curry Powder to each pint; shake frequently; when cool,
+put away in well-corked bottles.
+
+
+
+
+[Illustration]
+
+
+
+
+A Refreshing Tonic.
+
+
+One of the most delicious of refreshing tonics is prepared with an
+overflowing teaspoonful of Maggi Bouillon, half a pint of boiling water,
+seasoned with a pinch of J. P. Smith's inimitable Curry Powder. A great
+many object to the peculiar taste which prepared bouillon, beef
+extracts, etc., usually possess, but with the addition of this
+particular Curry it is an impossibility for even the most exacting
+palate not to appreciate the compound.
+
+
+
+
+Mulligatawny Soup.
+
+
+Put into a frying pan a tablespoonful of Antonini Olive Oil; when hot
+add a cut up red onion and fry brown; next add a tablespoonful of J. P.
+Smith's Curry Powder, cook a moment and add a pint of chicken broth or a
+pint of hot water and a tablespoonful of Maggi Bouillon. Pour the
+contents of the frying pan into two quarts of rich chicken broth,
+thicken slightly with a tablespoonful of rice flour, taste for salt, and
+serve. This is the family method of making this excellent soup. The meat
+of a chicken cut into squares may be used in this soup.
+
+
+
+
+Curried Apples.
+
+
+Apples thus prepared are more toothsome than the ordinary spiced apples.
+Peel and core six large Greening apples. Mix together half a pound of
+butter, half a pound of brown sugar, a tablespoonful of vinegar and a
+teaspoonful of J. P. Smith's Curry Powder; fill the holes with the
+mixture, put them in a buttered tin, and bake. When cold serve with cold
+meats.
+
+Crab apples boiled in sugar and flavored with Curry, form an agreeable
+relish for cold game.
+
+
+
+
+[Illustration]
+
+
+
+
+A Dainty Shrimp Curry.
+
+
+Put into a chafing dish, or frying pan, a tablespoonful of Antonini
+Olive Oil, a teaspoonful of chopped onion and fry a delicate brown, then
+add a teaspoonful of James P. Smith's Curry Powder. Allow the powder to
+cook a moment, then add a pint of water and a tablespoonful of Maggi
+Bouillon. If the latter is not to be had, then add a pint of beef stock
+instead of the water; simmer ten minutes, and add a teaspoonful of rice
+flour dissolved in cold water. Let boil until it thickens slightly, then
+strain into another dish. Open a can of Barataria Shrimps, rinse them
+off with cold water, add them to the Curry sauce, warm up the dish, then
+pour over it three tablespoonfuls of fresh orange juice, a teaspoonful
+of dry sherry, and serve.
+
+
+
+
+Boiled Rice for Curry Dishes.
+
+
+Alas! how very few can say they can boil rice properly. It is a most
+difficult feat to many an expert cook, and yet it is very simple, when
+one knows how. The essential point to be gained is that after boiling,
+each grain must be distinct and unbroken, yet tender and to every
+appearance fairly ready to burst. To accomplish this a small quantity of
+rice must be cooked in a large volume of water. An ordinary half pint
+cup full of rice should be boiled in at least a gallon of water. It will
+surprise the uninitiated when they compare the bulk of the rice before
+and after cooking. The rice should be first well washed in several
+waters; reject all husks and imperfect grains, put the rice into cold
+water slightly salted, and boil about twenty-five minutes. Old rice
+requires a little longer cooking. The grains should occasionally be
+tested, and when a slight pressure will crush them they are done. If
+boiled until the grains burst, the rice is spoiled for serving with
+Curry. If boiled in a small volume of water the rice is also rendered
+useless, as the grains will stick together. After boiling the rice
+should be placed over the range where it will throw off the moisture
+absorbed in the boiling. Should any water remain it should be carefully
+kept for soups, sauces, etc., as it is quite as nutritious as the rice
+itself.
+
+
+
+
+Shrimp Curry, No. 2.
+
+
+Fry a minced onion with a tablespoonful of Antonini Olive Oil; when
+brown add a heaping tablespoonful of J. P. Smith's Curry Powder, a
+teaspoonful of rice flour, and a heaping saltspoonful of salt. Stir to
+prevent burning, add a pint of hot water or broth. Cook until the sauce
+thickens slightly, strain and add a square of sugar, a heaping
+tablespoonful of either Chutney, currant jelly, apple, or cranberry
+sauce. Put into the sauce a can of shrimps, let the whole warm through
+thoroughly. Arrange on a platter a border of boiled rice, put the
+Curried shrimp in the centre, squeeze over the shrimp the juice of a
+lime, and over the rice sprinkle the juice of an orange.
+
+
+
+
+Curry of Cray Fish.
+
+
+Crayfish are to be had in the New York market at all seasons. They
+inhabit fresh water streams almost everywhere, but the West furnishes
+the best and largest which are sent to the New York market. In the fall,
+large quantities of them are put into cold storage houses for winter
+use. They are usually sold already boiled and shelled, but in summer are
+to be had alive. The former is the most advantageous way of buying them,
+as they require but little preparation. Served as a Curry they are
+excellent. To cook them follow instructions for shrimp Curry,
+substituting crayfish for shrimps.
+
+
+
+
+Curry of Prawns.
+
+
+The prawn, although resembling the shrimp and the crayfish, is larger
+than either of the other Crustacea. They have a more pronounced flavor,
+and are at their best served as Curry. Select a quart of boiled prawns,
+pick them over carefully to see that all shell has been removed, rinse
+in cold water a moment, and dry them in a napkin. Put into a frying pan
+a heaping tablespoonful of butter; when hot add a chopped spring onion
+or a young leek, cook a few moments, and add a heaping teaspoonful of
+J. P. Smith's Curry Powder; stir to prevent burning, allow it to cook a
+moment, and add half a pint of hot water, or beef stock, one small sour
+apple, peeled, and cut into dice, a square of sugar, and a teaspoonful
+of Epicurean Sauce. Cover and simmer until the apple is cooked, then add
+another half pint of beef broth, or hot water containing a tablespoonful
+of Maggi Bouillon, stir well and rub through a small strainer; add the
+prawns to the sauce, heat them through, season with a small quantity of
+salt and a tablespoonful of tomato catsup, pour the Curry onto a hot
+platter, surround it with a border of boiled rice, squeeze over the
+Curry the juice of half a lemon, and serve.
+
+
+
+
+Curry of Scallops.
+
+
+Wash, drain, and scald, a pint of scallops; put them into a saucepan,
+add half a teaspoonful of salt, small piece of a bay-leaf, three whole
+cloves, and a pint and a half of milk; boil thirty minutes. In a frying
+pan prepare a Curry sauce as follows: Put into the pan a tablespoonful
+of Antonini Olive Oil in which a few cloves of garlic had been steeped,
+add two teaspoonfuls of J. P. Smith's Curry Powder, a chopped sweet
+Spanish pepper and a gill of beef broth, or hot water containing a
+teaspoonful of Maggi Bouillon; cover and cook five minutes. Add a pint
+more of the liquid, a teaspoonful of rice flour dissolved in cold water,
+two tablespoonfuls of mild Chutney, and the grated outside peel of a
+lemon; stir and simmer a few moments. Drain the scallops, put them in
+the centre of a hot platter, surround them with the sauce _without
+pouring any of it over them_; around the outer edge arrange a neat
+border of hot boiled rice, and send to table with a sauce-boat full of
+fresh orange juice.
+
+
+
+
+Curry of Frogs.
+
+
+Proceed as per recipe for Curry of Scallops, with the exception that the
+frogs require one hour's cooking in the milk. They may then be served
+the same as the scallops, or put into the sauce and warmed up in it. A
+much plainer Curry sauce may be prepared if so desired.
+
+
+
+
+Curry of Oysters.
+
+
+Put into a frying pan two tablespoonfuls of Antonini Olive Oil, add a
+scant tablespoonful of J. P. Smith's Curry Powder, a chopped Bermuda
+onion, and cook until the onions are quite brown; stir frequently to
+prevent burning. Add a pint of oyster liquor, a saltspoonful of salt,
+simmer until reduced one-third, then strain; add to the sauce a dozen
+large raw oysters. When they are thoroughly heated through and the gills
+begin to curl, they will be cooked sufficiently. Serve with hot boiled
+rice.
+
+
+
+
+Curry of Crab.
+
+
+Prepare a plain Curry sauce as for Oyster Curry, and in the sauce put
+the contents of a can of crab meat; when warmed through it is ready to
+serve. The fresh crab meat from the shells is of course superior to the
+canned article, but it is more troublesome to prepare. Before sending to
+table squeeze over the dish the juice of a fresh lime.
+
+
+
+
+Soft Shell Crabs Curried.
+
+
+Select half a dozen fine large soft shell crabs, remove the sand-pouch
+and the feathery gill like parts found under the side points of the
+shells. Mix together to a paste in a mortar a clove of garlic, a heaping
+tablespoonful of butter, two tablespoonfuls of J. P. Smith's Curry
+Powder, a tablespoonful of Epicurean Sauce, and the juice of a lemon. If
+the paste is too thick, thin out with orange juice; cover the crabs with
+this paste, dip them in beaten egg, then in cracker or bread crumbs and
+fry like doughnuts. To be eaten cold.
+
+
+
+
+Curry of Lobster.
+
+
+Kill two live lobsters, remove the meat from the tails, split each tail
+piece in two lengthwise, and remove the entrail found therein; cut the
+meat into inch pieces. Put into a frying pan two tablespoonfuls of
+Antonini Olive Oil, when hot add the lobster, toss the pieces about a
+few moments, and strew over the meat a tablespoonful of J. P. Smith's
+Curry Powder. Cook fifteen minutes, stirring continually; add the juice
+of two Florida oranges, then quickly remove the pan from the fire and
+when the agitation in the pan ceases, serve on toast. Dainty rice
+croquettes may be served with the dish.
+
+
+
+
+Curry of Lobster, No. 2.
+
+
+Use the meat of two boiled lobsters, cut it into neat pieces; take all
+green fat and coral, and set them aside; mix the green fat with a
+heaping spoonful of J. P. Smith's Curry Powder. Squeeze out the juice of
+three limes, and add to it half a teaspoonful of powdered sugar. Put
+into a frying pan an ounce of butter; when creamed add a teaspoonful of
+minced onion, brown it a little, now add the mixed Curry Powder;
+dissolve a teaspoonful of rice flour in cold water, add this to a pint
+of hot water or soup stock, stir into the pan, and simmer till thick;
+now add the lobster, and simmer fifteen minutes longer. Wash and dry the
+coral, separate it. Prepare a border of rice on a dish, and over it
+sprinkle the coral and eggs, if any--put the Curry in the centre, and
+serve.
+
+
+
+
+Curry of Clams.
+
+
+Both the Little Neck and the paper shell clams are very good served as a
+Curry; only the body part of the soft clam should be used, as the
+remainder is somewhat tough. The Little Necks, if cooked too much, will
+be tough. Serve them with a plain Curry sauce.
+
+
+
+
+Curry of Salmon.
+
+
+Fresh cold boiled salmon may be served as a Curry, and a salmon steak,
+cooked in a Curry sauce until it is done, is very good eating, but there
+is no better way of serving canned salmon than as a Curry. The only
+point is to be sure to buy the best known brand of salmon. Fry a minced
+onion brown, with an overflowing tablespoonful of Antonini Olive Oil,
+add two tablespoonfuls of J. P. Smith's Curry Powder, let cook a moment
+and add a pint of hot water, a tablespoonful of flour dissolved in cold
+water, a tablespoonful of tomato catsup, or Chutney, and a little salt,
+stir and simmer until the sauce thickens, then add the contents of a
+one-pound can of salmon to the sauce; let it warm through before
+serving, and send to table with hot boiled rice, or other cereal, such
+as hominy, cerealine, etc.
+
+
+
+
+Fish Curries.
+
+
+Cold fish of any kind may be advantageously served the next day in the
+form of a Curry. All that is necessary is to warm up the fish in the
+sauce; care must be exercised, however, not to break or separate the
+fish into too fine pieces.
+
+
+
+
+[Illustration]
+
+
+
+
+Curry of Chicken.
+
+
+Unjoint the chicken and cut the large pieces in two. Put into a frying
+pan two tablespoonfuls of Antonini Olive Oil, and when hot fry the
+pieces of chicken in it until they are partially cooked; remove the
+chicken, add another tablespoonful of oil, and a minced Bermuda onion;
+when brown add two tablespoonfuls of J. P. Smith's Curry Powder. Return
+the chicken to the pan with half a pint of hot water, cover and set on
+back of range to simmer half an hour. Add a pint of hot water to the
+pan, strain the sauce to remove the onion, if objectionable. Dissolve a
+tablespoonful of rice flour in a gill of cold water, stir it into the
+sauce with half a teaspoonful of salt, or use a teaspoonful of Manioca
+instead of flour. When the sauce thickens, add the chicken (provided it
+had been removed to facilitate the straining of the sauce), and allow it
+to stand an hour before serving. When ready for the table, put the Curry
+on a hot platter, and serve with hot boiled rice and a Chutney sauce.
+
+
+
+
+Chicken Curry, No. 2.
+
+
+Prepare the Curry sauce as before described, and in it warm up slices of
+cold roast or boiled chicken, or turkey.
+
+
+
+
+Chicken Curry, No. 3.
+
+
+Cut up a dry-picked roasting or spring chicken. Rub into the pieces a
+liberal quantity of J. P. Smith's Curry Powder, dry. Fry the pieces
+thoroughly in four tablespoonfuls of Antonini Olive Oil; when done serve
+with a tomato sauce well flavored with a few drops of Tobasco sauce. If
+for breakfast, serve with Manioca griddle cakes.
+
+
+
+
+Curry of Duckling.
+
+
+The spring duckling is delightful eating, but its peculiar flavor is not
+always relished at first; they are best broiled. Split the bird down the
+back, rub Antonini Olive Oil over it, sprinkle over it a small quantity
+of J. P. Smith's Curry Powder, then broil on both sides. When done
+squeeze over the bird the juice of a Florida orange.
+
+
+
+
+Curry of Squab.
+
+
+Squabs treated in the same manner as the duckling are most appetizing.
+They are excellent for cold luncheon, for picnics, collations, etc. The
+wild squab partially fried, then allowed to stand in a Curry sauce half
+an hour before serving, is good eating.
+
+
+
+
+Curry of Venison.
+
+
+Cold roast venison makes a very good breakfast Curry, as the meat is
+tender and digestible. Put in a frying pan, a tablespoonful of Antonini
+Olive Oil, half a teaspoonful of dry flour, brown it slightly. Add a
+clove of garlic and a tablespoonful of minced apple, a teaspoonful of
+J. P. Smith's Curry Powder, and half a pint of hot water, or venison
+gravy from the roast of the day before. Simmer and set on the back of
+the range. Cut the meat in neat pieces, add it to the sauce, and when
+quite hot send to table. Before serving, add the juice of a Florida
+orange.
+
+
+
+
+Curry of Venison, No. 2.
+
+
+The pieces of venison which are not large enough for steaks or for
+roasting purposes may be thus prepared. Cut a pound of the meat into
+inch squares and toss them about in a frying pan, with an overflowing
+tablespoonful of Antonini Olive Oil; after cooking five minutes add a
+tablespoonful of J. P. Smith's Curry Powder and a gill of hot water
+containing a teaspoonful of Maggi Bouillon; cover. While this is
+cooking, cut two medium sized raw potatoes into small dice, and add them
+to the meat with half a teaspoonful of salt. The steam will cook the
+potatoes in ten minutes. Mix the ingredients together and if too dry add
+a little more hot water.
+
+
+
+
+Curry of Rabbit.
+
+
+Select two fine rabbits, cut them into neat pieces; put into an earthen
+crock a thin slice of bacon, add a few slices of rabbit, sprinkle over
+it a little of J. P. Smith's Curry Powder, salt, fresh grated cocoanut,
+and a dozen raisins; put in another layer of rabbit meat, and season it
+as the first layer, repeat until the rabbit is all used, and you have
+also used the juice and meat of one fresh, or half a pound of dry
+cocoanut; moisten the whole with Rhine wine; let this stand twenty-four
+hours, then place the crock in a pot of water and simmer three hours.
+While cooking, the crock must be tightly covered. Serve with hot boiled
+rice and over the meat squeeze the juice of a lime.
+
+
+
+
+Curry of Hare.
+
+
+Skin, clean, and quarter the hare and rub each piece well with J. P.
+Smith's Curry Powder. Put into a saucepan a tablespoonful of beef
+drippings, a sliced onion, the pieces of meat, half a teaspoonful of
+salt, and a gill of claret. Cover and simmer an hour; add another gill
+of claret, two heaping tablespoonfuls of currant jelly, two squares of
+sugar, and simmer two hours longer. Serve with boiled rice, over which
+sprinkle a little orange juice.
+
+
+
+
+Curry of Beef.
+
+
+The best piece of meat for this dish is the lean part of the flank,
+which, being cross-grained, allows the Curry to thoroughly assimilate
+with every particle of the meat. Cut up one pound of the meat into neat
+square pieces. Put into the frying pan one ounce of Antonini's Olive
+Oil, or butter, and fry in it a minced onion, stirring until brown; add
+the beef and stir to prevent burning; now add a teaspoonful of J. P.
+Smith's Curry Powder and half a pint of rich gravy, salt, simmer,
+squeeze out the juice of one Florida orange, sweeten it a little, add it
+to the dish, add a heaping teaspoonful of apple sauce, stir and simmer
+nearly an hour.
+
+
+
+
+Curry of Beef, No. 2.
+
+
+Fry an onion brown with two tablespoonfuls of Antonini Olive Oil, add a
+heaping tablespoonful of J. P. Smith's Curry Powder, a pint of hot
+water, a tablespoonful of Maggi Bouillon, a tablespoonful of Epicurean
+Sauce, a teaspoonful of Manioca, half a teaspoonful of salt and a
+tablespoonful of tomato catsup. Simmer three-quarters of an hour, and in
+this sauce warm up slices of cold roast beef.
+
+
+
+
+[Illustration]
+
+
+
+
+Curried Veal Chops.
+
+
+Mix together a heaping tablespoonful of J. P. Smith's Curry Powder, two
+saltspoonfuls of salt, a teaspoonful of made mustard, a dash of cayenne,
+a teaspoonful of Epicurean Sauce and Antonini Olive Oil, enough to make
+a paste; spread a little of this on both sides of the chops, then dip in
+beaten egg, roll in bread crumbs, and fry in a large quantity of fat.
+They may be served with or without tomato sauce, and either hot or cold.
+
+
+
+
+Curry of Veal.
+
+
+Cut up one pound of raw leg of veal into pieces. Mix a teaspoonful of
+J. P. Smith's Curry Powder, half a teaspoonful of rice flour, and a
+saltspoonful of salt together, dip the meat in melted butter or oil,
+then roll each piece in the powder and fry until a delicate brown all
+over (onion may be added or omitted). Mince half a sour apple and fry it
+with the meat; add half a pint of soup stock, simmer half an hour,
+squeeze over all the juice of half a lemon, mix and serve.
+
+
+
+
+Curry of Sweetbreads.
+
+
+Select two pair of fine sweetbreads, scald them and remove from them all
+sinews, etc. Put them into water slightly salted, cover and parboil half
+an hour. Drain, and keep in cold water until wanted. Prepare a plain
+Curry sauce; slice the sweetbreads, cook them in the sauce half an hour
+and serve.
+
+
+
+
+Curried Calf's Brains.
+
+
+Wash the brains in several waters, then scald and free them from sinews;
+boil in water seasoned with salt, a gill of vinegar, a clove of garlic,
+and a small piece of bay-leaf. Cook an hour, put the brains in the
+centre of a dish, surround it with a well made Curry sauce.
+
+
+
+
+Curry of Calf's Feet.
+
+
+Boil the calf's feet, after cleaning them, five hours; then serve them
+with a well made Curry sauce, or rub them well with Antonini Olive Oil;
+sprinkle J. P. Smith's Curry Powder over them, and broil; when done
+place on a hot dish, squeeze over them the juice of a lemon and serve.
+
+
+
+
+Curried Calf's Head.
+
+
+Cut cold boiled calf's head into neat square pieces. Beat together the
+yolks of three eggs, add to it a tablespoonful of J. P. Smith's Curry
+Powder, a teaspoonful of Epicurean Sauce, and half a teaspoonful of
+salt; in this dip the pieces of cold calf's head, roll each piece in
+cracker crumbs, again dip in the egg, again in the crumbs, and fry, like
+doughnuts. Serve with tomato sauce.
+
+
+
+
+Curry of Calf's Liver.
+
+
+Cut three slices of raw calf's liver into inch pieces, scald and dry in
+a napkin. Put into a frying-pan two tablespoonfuls of Antonini Olive
+Oil; when hot add a chopped onion; when this browns slightly add the
+pieces of meat, a heaping teaspoonful of J. P. Smith's Curry Powder, and
+a tablespoonful of Maggi Bouillon; cover five minutes, then add half a
+pint of hot water; cook ten minutes longer. Arrange round the border of
+a hot platter a layer of mashed potatoes, place it where the top of the
+potato will brown slightly, then put the curried liver in the centre of
+the dish and serve.
+
+
+
+
+Curried Tripe.
+
+
+Rinse off a pound of fresh tripe in scalding hot water, drain it, cut it
+into conveniently sized pieces, and boil them in water slightly salted
+an hour and a half: then add the tripe to a plain Curry sauce, and serve
+with boiled rice.
+
+
+
+
+Curried Tripe and Onions.
+
+
+Cut into slices three Bermuda or white onions; fry a delicate brown with
+three tablespoonfuls of Antonini Olive Oil, strew over the onion a
+teaspoonful of J. P. Smith's Curry Powder, add half a pound of cold
+boiled tripe, cover the dish and shake the pan to prevent burning; when
+the onion is cooked serve.
+
+
+
+
+Broiled Tripe, Curry Sauce.
+
+
+Rub a piece of cold boiled tripe with Antonini Olive Oil; and broil the
+tripe a delicate brown color on both sides. Put the tripe on a hot dish,
+cover it with melted butter seasoned with half a teaspoonful of J. P.
+Smith's Curry Powder, a chopped gherkin, a little salt and the juice of
+half a lemon.
+
+
+
+
+Curried Kidneys.
+
+
+Scald four lamb kidneys, skin and split them, and let them stand in
+water slightly salted two hours. Wipe them dry in a kitchen towel and
+cut them into pieces. Pour into a soup plate a gill of Antonini Olive
+Oil, put the kidneys in this and move them about in the oil so that each
+piece will be glazed with the oil. Strew over the kitchen table a
+quantity of J. P. Smith's Curry Powder, roll the oiled kidneys in this.
+Put into a frying pan two tablespoonfuls of the olive oil, when very hot
+add the kidneys, and a little salt. Shake the pan well to prevent
+burning, cook rather rare, as they will be tough if well done.
+
+
+
+
+Curried Veal Kidneys.
+
+
+Split two veal kidneys in two, skin them and allow them to stand in cold
+water, salted, three hours. Drain and wipe dry. Cut them into thin
+slices and cook them half an hour in a good Curry sauce as before
+described.
+
+
+
+
+Curried Ox Tails.
+
+
+Cut two ox tails at the joints, and fry them in a little Antonini Olive
+Oil five minutes. Have cooking in a saucepan a minced onion with a thin
+slice of bacon and a heaping tablespoonful of J. P. Smith's Curry
+Powder. Add the ox tails, quarter of a bay-leaf, half a pint of hot
+water, and half a teaspoonful of salt; cover, and simmer until the
+moisture is reduced one-half, and add two tablespoonfuls of Maggi
+Bouillon, a pint of hot water and a gill of good sherry; cover and
+simmer on back of range until the meat is very tender. Put it away to
+get cold and next day warm it up in a frying pan or chafing dish, add a
+little lemon or lime juice and serve.
+
+
+
+
+Plain Mutton Curry.
+
+
+Cut up half a pound of cold boiled mutton in symmetrical pieces. Chop up
+an onion and fry it with three tablespoonfuls of Antonini Olive Oil or
+butter, add the meat, toss it about a few moments, strew over it a
+teaspoonful of J. P. Smith's Curry Powder, and add half a pint of gravy;
+simmer gently a few minutes and serve. This is about as simple a mode of
+preparing the dish as can be proposed; it may be improved by frying a
+little apple with the onion and adding more water, then thickening it
+with browned flour.
+
+Raw mutton should be fried a little before it is added to the Curry
+sauce. Mutton chops may be curried the same as veal chops.
+
+
+
+
+Curry of Lamb.
+
+
+The breast of lamb freed from fat makes a very good Curry. Cut up a
+pound of it and toss the pieces about in the frying pan a few moments.
+Sprinkle over the meat a teaspoonful of the J. P. Smith Curry Powder and
+a gill of vinegar; cover, cook ten minutes and put the meat away to
+allow the Curry to permeate it. When wanted fry an onion brown, add to
+it half a pint of hot water, a tablespoonful of Maggi Bouillon and a
+little salt; simmer ten minutes, strain and add the meat with a square
+of sugar, two tablespoonfuls of Chutney or Chili relish, or tomato
+catsup. If convenient add the grated fruit of half a fresh cocoanut.
+Simmer slowly an hour, serve with boiled rice and orange juice in a
+sauce-boat.
+
+
+
+
+Curried Pork Tenderloin.
+
+
+Pound together in a mortar a clove of garlic, a tablespoonful of J. P.
+Smith's Curry Powder, a square of sugar, the juice of a lemon, and a
+saltspoonful of salt; add a tablespoonful of Epicurean Sauce, and one of
+French mustard. Select a fresh pork tenderloin, cut it into three-inch
+pieces and cut gashes lengthwise all over the meat; into these gashes
+rub the paste. Put them into a pan, pour a little Antonini Olive Oil
+over each, and bake in the oven twenty minutes. Turn frequently while
+they are cooking. These are excellent cold.
+
+
+
+
+Curried Eggs.
+
+
+Hard boil six eggs; when cool enough, remove the shell and quarter them
+lengthwise. Put these on a hot platter, surround the pile with a good
+Curry sauce, garnish the border with boiled rice and serve.
+
+
+
+
+Curried Hamburg Steak.
+
+
+Ask the dealer for a pound of chopped lean meat; shape it into little
+cakes, over each cake rub a little Curry oil and a few drops of garlic
+oil, and fry or bake the steaks. Put them in the centre of a dish and
+pour over them a good strong Curry sauce and serve plain.
+
+
+
+
+Curried Canned Beef.
+
+
+Make the Curry sauce in the usual manner, warm the slices of the canned
+corned beef in it and serve.
+
+
+
+
+Curried Plantain.
+
+
+Select the long green plantains that find their way here from Cuba, peel
+them and boil them forty minutes. Put them on a hot platter, cover them
+with Curry sauce, squeeze the juice of an orange over them and serve.
+
+
+
+
+Vegetable Curries.
+
+
+Cold boiled vegetables as well as the fresh vegetables are all excellent
+served as Curries. They are cooked with butter and seasoned with Curry
+Powder, or warmed in the Curry sauce. A list of vegetable Curries would
+alone fill a large volume.
+
+In a very rare old Hindoo cookery book I possess are recipes for Curries
+of all kinds of grain, fruits, vegetables, roots, greens, flowers,
+seeds, etc., that would simply astound New Yorkers. We, however, could
+not prepare, much less eat their dishes as per recipe any more than the
+Hindoo would eat our Curries. They have a different Curry preparation
+for each different article.
+
+
+
+
+[Illustration]
+
+
+
+
+Curried Macaroni.
+
+
+Break into three pieces, each tube of a half a pound of Geoffroy
+Taganrok Macaroni, which is the best in the market. Put it into a
+porcelain lined dish or saucepan, cover with boiling water, add a scant
+teaspoonful of table salt and boil fifteen minutes; drain, place the
+Macaroni on a hot platter, cover it with a Curry sauce made of J. P.
+Smith's Curry Powder, over this strew a liberal quantity of (J. P. S.)
+Italien Parmasan Cheese and serve.
+
+
+
+
+[Illustration]
+
+
+
+
+Curried Macaroni, No. 2.
+
+
+Procure from the Italian grocer a tomato paste called Pompodoro. Put
+into a saucepan an ounce of butter, whisk it as it melts and add two
+ounces of the tomato paste; keep stirring, and add a tablespoonful of
+Maggi Bouillon, a teaspoonful of J. P. Smith's Curry Powder, and a pint
+of water; stir to prevent burning and set on back of range until wanted.
+Boil half a pound of Barton Macaroni fifteen minutes, when done drain,
+put it on a hot platter and pour the sauce over it. Serve J. P. Smith's
+Italien Parmasan Cheese separately with it.
+
+
+
+
+Curry Sandwich.
+
+
+Work together a teaspoonful of J. P. Smith's Curry Powder, and a heaping
+tablespoonful of table butter; spread this over thin slices of bread,
+and between the slices place thin slices of cold roast or boiled meat,
+poultry, etc.
+
+
+
+
+Deviled Chicken Legs.
+
+
+Make a Curry paste the same as for Curried veal chops. Make deep
+incisions in the legs of two chickens and into the incisions rub the
+paste, and broil until well done. Cold roast or boiled legs may be
+similarly treated but only need to be sauteed in a pan with a little
+Antonini Olive Oil.
+
+
+
+
+Deviled Bones.
+
+
+Rub two ribs of cold roast beef with Curry paste and broil them enough
+to heat the meat through.
+
+
+
+
+
+End of Project Gutenberg's Tempting Curry Dishes, by Thomas J. Murrey
+
+*** END OF THIS PROJECT GUTENBERG EBOOK TEMPTING CURRY DISHES ***
+
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+
+The Project Gutenberg EBook of Tempting Curry Dishes, by Thomas J. Murrey
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Tempting Curry Dishes
+
+Author: Thomas J. Murrey
+
+Release Date: January 2, 2012 [EBook #38464]
+
+Language: English
+
+Character set encoding: UTF-8
+
+*** START OF THIS PROJECT GUTENBERG EBOOK TEMPTING CURRY DISHES ***
+
+
+
+
+Produced by Jana Srna
+
+
+
+
+
+</pre>
+
+
+
+<div class="image-center page-break">
+<img src="images/title-page.png" width="500" height="153" alt=""/>
+</div>
+
+<h1>TEMPTING CURRY DISHES</h1>
+
+<p class="center page-break small-caps" style="line-height: 1.6;">Copyrighted 1891, by<br/>
+JAMES P. SMITH &amp; COMPANY.</p>
+
+<p class="center page-break" style="line-height: 1.6;"><small>PUBLISHED BY</small><br/>
+<big class="small-caps">James&nbsp;P. Smith &amp; Company</big>.</p>
+
+<p class="center" style="margin-bottom: 2em;">45 &amp; 47 PARK PLACE, NEW YORK.</p>
+
+<p class="center small-caps">57 &amp; 59 South Water St.,<br/>
+CHICAGO, ILL.</p>
+
+<p class="center small-caps">103 &amp; 105 Front Street,<br/>
+SAN FRANCISCO, CAL.</p>
+
+<p class="center small-caps">14 Rue d'Antin,<br/>
+PARIS, FRANCE.</p>
+
+<p class="center">1891.</p>
+
+<p class="center page-break" style="line-height: 1.6;"><small>BY</small><br/>
+<big>THOMAS&nbsp;J. MURREY,</big></p>
+
+<p class="center"><small>AUTHOR OF</small></p>
+
+<ul>
+<li>&ldquo;Good Things from a Chafing Dish.&rdquo;</li>
+<li>&ldquo;Salads and Sauces.&rdquo;</li>
+<li>&ldquo;Puddings and Dainty Desserts.&rdquo;</li>
+<li>&ldquo;Breakfast Dainties.&rdquo;</li>
+<li>&ldquo;Fifty Soups.&rdquo;</li>
+<li>&ldquo;Luncheon Dainties.&rdquo;</li>
+<li>&ldquo;Practical Carving.&rdquo;</li>
+<li>&ldquo;Fifty Salads.&rdquo;</li>
+<li>&ldquo;The Book of Entrees.&rdquo;</li>
+<li>&ldquo;Cookery for Invalids,&rdquo; Etc., Etc.</li>
+</ul>
+
+<h2 class="italic page-break"><a class="pagenum" name="Page_5" title="5"> </a>Introductory.</h2>
+
+<p class="italic">In the second and third centuries three mighty Hindoo kings were renowned
+for their cookery. They were Nala, the king of Nishadhades, whose
+fame for dressing and preparing excellent dishes made his kingdom famous.
+He reigned in the second age.</p>
+
+<p class="italic">The second was Bhima, who reigned in the third age. He was so devoted
+to the culinary art that for a whole year he served in the capacity of Valala, or
+cook to Virat Rajah, King of Panchala Nagur.</p>
+
+<p class="italic">The third was King Pakasasana, who was not only superintendent of the
+preparation of celestial food, but was also a distinguished chef.</p>
+
+<p class="italic">The secret of the cuisine of these noted cooks was a mysterious powder,
+which, when added to their dishes, cured disease, as well as appeased the appetite.
+Those who partook of their food died only of extreme old age or by accident.
+No record can be found where the fevers of the country carried them off.</p>
+
+<p class="italic">In an ancient cookery book printed in the Sanscrit language, are preserved
+many of the formulas and recipes used by these kingly cooks and their successors.
+The &ldquo;mysterious powders&rdquo; which they used were a combination of various fruits,
+spices, condiments, roots, seeds, etc., which were either pounded together dry or
+worked to a paste and dried afterwards. There were hundreds of these preparations
+<a class="pagenum" name="Page_6" title="6"> </a>
+which were used in different dishes; each dish had its own separate powder.
+They are known to modern civilization as Curry powders.</p>
+
+<p class="italic">To-day almost every nation has its own appropriate Curry powder and its
+own Curry formulas.</p>
+
+<p class="italic">The Curry powders of England are particularly suited to the damp, foggy
+weather of that country, but they are no more suited for this climate than are
+the heavily brandied Champagnes which are of a necessity used in England
+and Russia.</p>
+
+<p class="italic">A short time ago the members of the famous New York Chafing Dish Club
+decided to hold a series of practical sessions in Curry cookery, with a view to
+determining which Curry powder on the New York market was the most appropriate
+for the United States, at the same time was made of the purest and most
+wholesome ingredients.</p>
+
+<p class="italic">Over forty different Curry powders were tasted. A number of distinguished
+English epicures were present and took part in the contest, with a view to
+demonstrate that the English preparations were the best. The different bottles
+were wrapped in paper so that the labels of the powders could not be seen. Each
+package was numbered, and it was the universal opinion of the experts that
+Number&nbsp;7 was the best of the lot. When the wrapper was removed Number&nbsp;7
+was found to be the Curry powder of JAMES&nbsp;P. SMITH &amp; COMPANY,
+Park Place, New York.</p>
+
+<p class="right italic">THE AUTHOR.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_7" title="7"> </a>
+<img src="images/ill-p0007.png" width="221" height="544" alt=""/>
+</div>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_8" title="8"> </a>
+<img src="images/ill-p0008.png" width="225" height="547" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_9" title="9"> </a>Curry Oil.</h2>
+
+<p>One of the agreeable and at the same time useful oils which should
+find a place on the shelf of every kitchen or butler's pantry, is known
+as Curry Oil. It is made by putting into a six-ounce, large-mouthed,
+glass stopper bottle two tablespoonfuls of J.&nbsp;P. Smith's Curry Powder,
+then filling up the bottle with Antonini Olive Oil. In a week it
+will be ready for use. A few drops of it should be added to sauces
+and salads.</p>
+
+<h2><a class="pagenum" name="Page_10" title="10"> </a>Curry Vinegar.</h2>
+
+<p>Put into a pint of good cider or wine vinegar a tablespoonful of
+J.&nbsp;P. Smith's Curry Powder, shake it well from time to time, and in
+ten days it will be fit for use. It is excellent for flavoring soups, etc.</p>
+
+<h2><a class="pagenum" name="Page_11" title="11"> </a>Curry Essence.</h2>
+
+<p>Add three ounces of J.&nbsp;P. Smith's Curry Powder to a quart of
+white wine vinegar. Put the bottle into a pot of warm water and
+cork it the same as in cooking beef tea; let it boil an hour, then
+place at one side to cool and settle. When thoroughly settled pour
+off the clear liquid and use for flavoring soups and sauces.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_12" title="12"> </a>
+<img src="images/ill-p0012.png" width="146" height="343" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_13" title="13"> </a>A Quick Curry Sauce.</h2>
+
+<p>Add to half a pint of drawn or melted butter a teaspoonful of J.&nbsp;P.
+Smith's Curry Powder and a tablespoonful of Epicurean Sauce, stir
+and serve with broiled or boiled fish, meats, etc.</p>
+
+<h2><a class="pagenum" name="Page_14" title="14"> </a>Table Sauce, No.&nbsp;2.</h2>
+
+<p>Put into a quart bottle two tablespoonfuls of J.&nbsp;P. Smith's Curry
+Powder; three cloves of garlic, cut fine; half a teaspoonful of J.&nbsp;P.
+Smith's Amboyna Cloves, ground; a pint of Epicurean Sauce, and fill
+the bottle with claret or Burgundy vinegar. Shake well from time to
+time and use after two weeks. It will be found superior to Worcestershire
+Sauce.</p>
+
+<h2><a class="pagenum" name="Page_15" title="15"> </a>A Delightful Table Sauce.</h2>
+
+<p>Put into a pint bottle two tablespoonfuls of James&nbsp;P. Smith's
+Curry Powder, fill the bottle with either walnut or mushroom catsup,
+shake frequently; the sauce will be ready for use in ten days. These
+sauces may be purchased at the grocer's, or the mushroom catsup
+may be made as follows from field mushrooms:</p>
+
+<p>Cover the bottom of a porcelain or crockery dish with fresh mushrooms,
+sprinkle over them a liberal quantity of salt; on top of the
+salt place another layer of mushrooms, then another thin layer of
+salt, and so on until the mushrooms are used up. Let the dish stand
+twelve to fifteen hours, then rub the pulp through a sieve. Put it into
+a stone jar, place the latter in a pan of water and let it simmer
+until the quantity is reduced one half. To keep it add a gill of brandy
+to every quart of sauce. To make it into a delightful table sauce add
+two tablespoonfuls of J.&nbsp;P. Smith's Curry Powder to each pint; shake
+frequently; when cool, put away in well-corked bottles.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_16" title="16"> </a>
+<img src="images/ill-p0016.png" width="154" height="369" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_17" title="17"> </a>A Refreshing Tonic.</h2>
+
+<p>One of the most delicious of refreshing tonics is prepared with an
+overflowing teaspoonful of Maggi Bouillon, half a pint of boiling
+water, seasoned with a pinch of J.&nbsp;P. Smith's inimitable Curry Powder.
+A great many object to the peculiar taste which prepared bouillon,
+beef extracts, etc., usually possess, but with the addition of this
+particular Curry it is an impossibility for even the most exacting
+palate not to appreciate the compound.</p>
+
+<h2><a class="pagenum" name="Page_18" title="18"> </a>Mulligatawny Soup.</h2>
+
+<p>Put into a frying pan a tablespoonful of Antonini Olive Oil; when
+hot add a cut up red onion and fry brown; next add a tablespoonful
+of J.&nbsp;P. Smith's Curry Powder, cook a moment and add a pint of
+chicken broth or a pint of hot water and a tablespoonful of Maggi
+Bouillon. Pour the contents of the frying pan into two quarts of
+rich chicken broth, thicken slightly with a tablespoonful of rice flour,
+taste for salt, and serve. This is the family method of making this
+excellent soup. The meat of a chicken cut into squares may be used
+in this soup.</p>
+
+<h2><a class="pagenum" name="Page_19" title="19"> </a>Curried Apples.</h2>
+
+<p>Apples thus prepared are more toothsome than the ordinary
+spiced apples. Peel and core six large Greening apples. Mix together
+half a pound of butter, half a pound of brown sugar, a tablespoonful
+of vinegar and a teaspoonful of J.&nbsp;P. Smith's Curry Powder; fill the
+holes with the mixture, put them in a buttered tin, and bake. When
+cold serve with cold meats.</p>
+
+<p>Crab apples boiled in sugar and flavored with Curry, form an
+agreeable relish for cold game.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_20" title="20"> </a>
+<img src="images/ill-p0020.png" width="123" height="503" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_21" title="21"> </a>A Dainty Shrimp Curry.</h2>
+
+<p>Put into a chafing dish, or frying pan, a tablespoonful of Antonini
+Olive Oil, a teaspoonful of chopped onion and fry a delicate brown,
+then add a teaspoonful of James&nbsp;P. Smith's Curry Powder. Allow
+the powder to cook a moment, then add a pint of water and a tablespoonful
+of Maggi Bouillon. If the latter is not to be had, then add
+a pint of beef stock instead of the water; simmer ten minutes, and
+add a teaspoonful of rice flour dissolved in cold water. Let boil until
+it thickens slightly, then strain into another dish. Open a can of
+Barataria Shrimps, rinse them off with cold water, add them to the
+Curry sauce, warm up the dish, then pour over it three tablespoonfuls
+of fresh orange juice, a teaspoonful of dry sherry, and serve.</p>
+
+<h2><a class="pagenum" name="Page_22" title="22"> </a>Boiled Rice for Curry Dishes.</h2>
+
+<p>Alas! how very few can say they can boil rice properly. It is a most
+difficult feat to many an expert cook, and yet it is very simple, when
+one knows how. The essential point to be gained is that after boiling,
+each grain must be distinct and unbroken, yet tender and to
+every appearance fairly ready to burst. To accomplish this a small
+quantity of rice must be cooked in a large volume of water. An
+ordinary half pint cup full of rice should be boiled in at least a gallon
+of water. It will surprise the uninitiated when they compare the bulk
+of the rice before and after cooking. The rice should be first well
+washed in several waters; reject all husks and imperfect grains, put
+the rice into cold water slightly salted, and boil about twenty-five
+minutes. Old rice requires a little longer cooking. The grains should
+occasionally be tested, and when a slight pressure will crush them they
+are done. If boiled until the grains burst, the rice is spoiled for serving
+with Curry. If boiled in a small volume of water the rice is also
+rendered useless, as the grains will stick together. After boiling the rice
+should be placed over the range where it will throw off the moisture absorbed
+in the boiling. Should any water remain it should be carefully
+kept for soups, sauces, etc., as it is quite as nutritious as the rice itself.</p>
+
+<h2><a class="pagenum" name="Page_23" title="23"> </a>Shrimp Curry, No.&nbsp;2.</h2>
+
+<p>Fry a minced onion with a tablespoonful of Antonini Olive Oil;
+when brown add a heaping tablespoonful of J.&nbsp;P. Smith's Curry Powder,
+a teaspoonful of rice flour, and a heaping saltspoonful of salt.
+Stir to prevent burning, add a pint of hot water or broth. Cook until
+the sauce thickens slightly, strain and add a square of sugar, a heaping
+tablespoonful of either Chutney, currant jelly, apple, or cranberry
+sauce. Put into the sauce a can of shrimps, let the whole warm
+through thoroughly. Arrange on a platter a border of boiled rice,
+put the Curried shrimp in the centre, squeeze over the shrimp the
+juice of a lime, and over the rice sprinkle the juice of an orange.</p>
+
+<h2><a class="pagenum" name="Page_24" title="24"> </a>Curry of Cray Fish.</h2>
+
+<p>Crayfish are to be had in the New York market at all seasons.
+They inhabit fresh water streams almost everywhere, but the West
+furnishes the best and largest which are sent to the New York
+market. In the fall, large quantities of them are put into cold storage
+houses for winter use. They are usually sold already boiled and
+shelled, but in summer are to be had alive. The former is the most
+advantageous way of buying them, as they require but little preparation.
+Served as a Curry they are excellent. To cook them follow
+instructions for shrimp Curry, substituting crayfish for shrimps.</p>
+
+<h2><a class="pagenum" name="Page_25" title="25"> </a>Curry of Prawns.</h2>
+
+<p>The prawn, although resembling the shrimp and the crayfish,
+is larger than either of the other Crustacea. They have a more
+pronounced flavor, and are at their best served as Curry. Select a
+quart of boiled prawns, pick them over carefully to see that all shell
+has been removed, rinse in cold water a moment, and dry them in a
+napkin. Put into a frying pan a heaping tablespoonful of butter;
+when hot add a chopped spring onion or a young leek, cook a few
+moments, and add a heaping teaspoonful of J.&nbsp;P. Smith's Curry
+Powder; stir to prevent burning, allow it to cook a moment, and
+add half a pint of hot water, or beef stock, one small sour apple,
+peeled, and cut into dice, a square of sugar, and a teaspoonful of
+Epicurean Sauce. Cover and simmer until the apple is cooked,
+then add another half pint of beef broth, or hot water containing
+a tablespoonful of Maggi Bouillon, stir well and rub through a small
+strainer; add the prawns to the sauce, heat them through, season
+with a small quantity of salt and a tablespoonful of tomato catsup,
+pour the Curry onto a hot platter, surround it with a border of
+boiled rice, squeeze over the Curry the juice of half a lemon, and serve.</p>
+
+<h2><a class="pagenum" name="Page_26" title="26"> </a>Curry of Scallops.</h2>
+
+<p>Wash, drain, and scald, a pint of scallops; put them into a saucepan,
+add half a teaspoonful of salt, small piece of a bay-leaf, three
+whole cloves, and a pint and a half of milk; boil thirty minutes. In
+a frying pan prepare a Curry sauce as follows: Put into the pan a
+tablespoonful of Antonini Olive Oil in which a few cloves of garlic had
+been steeped, add two teaspoonfuls of J.&nbsp;P. Smith's Curry Powder, a
+chopped sweet Spanish pepper and a gill of beef broth, or hot water
+containing a teaspoonful of Maggi Bouillon; cover and cook five
+minutes. Add a pint more of the liquid, a teaspoonful of rice flour
+dissolved in cold water, two tablespoonfuls of mild Chutney, and the
+grated outside peel of a lemon; stir and simmer a few moments.
+Drain the scallops, put them in the centre of a hot platter, surround
+them with the sauce <em>without pouring any of it over them</em>; around the
+outer edge arrange a neat border of hot boiled rice, and send to table
+with a sauce-boat full of fresh orange juice.</p>
+
+<h2><a class="pagenum" name="Page_27" title="27"> </a>Curry of Frogs.</h2>
+
+<p>Proceed as per recipe for Curry of Scallops, with the exception
+that the frogs require one hour's cooking in the milk. They may
+then be served the same as the scallops, or put into the sauce and
+warmed up in it. A much plainer Curry sauce may be prepared if
+so desired.</p>
+
+<h2><a class="pagenum" name="Page_28" title="28"> </a>Curry of Oysters.</h2>
+
+<p>Put into a frying pan two tablespoonfuls of Antonini Olive Oil,
+add a scant tablespoonful of J.&nbsp;P. Smith's Curry Powder, a chopped
+Bermuda onion, and cook until the onions are quite brown; stir frequently
+to prevent burning. Add a pint of oyster liquor, a saltspoonful
+of salt, simmer until reduced one-third, then strain; add to
+the sauce a dozen large raw oysters. When they are thoroughly
+heated through and the gills begin to curl, they will be cooked sufficiently.
+Serve with hot boiled rice.</p>
+
+<h2><a class="pagenum" name="Page_29" title="29"> </a>Curry of Crab.</h2>
+
+<p>Prepare a plain Curry sauce as for Oyster Curry, and in the sauce
+put the contents of a can of crab meat; when warmed through it is
+ready to serve. The fresh crab meat from the shells is of course
+superior to the canned article, but it is more troublesome to prepare.
+Before sending to table squeeze over the dish the juice of a fresh lime.</p>
+
+<h2><a class="pagenum" name="Page_30" title="30"> </a>Soft Shell Crabs Curried.</h2>
+
+<p>Select half a dozen fine large soft shell crabs, remove the sand-pouch
+and the feathery gill like parts found under the side points of
+the shells. Mix together to a paste in a mortar a clove of garlic, a
+heaping tablespoonful of butter, two tablespoonfuls of J.&nbsp;P. Smith's
+Curry Powder, a tablespoonful of Epicurean Sauce, and the juice of a
+lemon. If the paste is too thick, thin out with orange juice; cover
+the crabs with this paste, dip them in beaten egg, then in cracker or
+bread crumbs and fry like doughnuts. To be eaten cold.</p>
+
+<h2><a class="pagenum" name="Page_31" title="31"> </a>Curry of Lobster.</h2>
+
+<p>Kill two live lobsters, remove the meat from the tails, split each
+tail piece in two lengthwise, and remove the entrail found therein;
+cut the meat into inch pieces. Put into a frying pan two tablespoonfuls
+of Antonini Olive Oil, when hot add the lobster, toss the pieces
+about a few moments, and strew over the meat a tablespoonful of J.&nbsp;P.
+Smith's Curry Powder. Cook fifteen minutes, stirring continually;
+add the juice of two Florida oranges, then quickly remove the pan
+from the fire and when the agitation in the pan ceases, serve on toast.
+Dainty rice croquettes may be served with the dish.</p>
+
+<h2><a class="pagenum" name="Page_32" title="32"> </a>Curry of Lobster, No.&nbsp;2.</h2>
+
+<p>Use the meat of two boiled lobsters, cut it into neat pieces; take
+all green fat and coral, and set them aside; mix the green fat with a
+heaping spoonful of J.&nbsp;P. Smith's Curry Powder. Squeeze out the
+juice of three limes, and add to it half a teaspoonful of powdered
+sugar. Put into a frying pan an ounce of butter; when creamed add
+a teaspoonful of minced onion, brown it a little, now add the mixed
+Curry Powder; dissolve a teaspoonful of rice flour in cold water, add
+this to a pint of hot water or soup stock, stir into the pan, and simmer
+till thick; now add the lobster, and simmer fifteen minutes longer.
+Wash and dry the coral, separate it. Prepare a border of rice on a
+dish, and over it sprinkle the coral and eggs, if any&mdash;put the Curry
+in the centre, and serve.</p>
+
+<h2><a class="pagenum" name="Page_33" title="33"> </a>Curry of Clams.</h2>
+
+<p>Both the Little Neck and the paper shell clams are very good
+served as a Curry; only the body part of the soft clam should be
+used, as the remainder is somewhat tough. The Little Necks, if
+cooked too much, will be tough. Serve them with a plain Curry
+sauce.</p>
+
+<h2><a class="pagenum" name="Page_34" title="34"> </a>Curry of Salmon.</h2>
+
+<p>Fresh cold boiled salmon may be served as a Curry, and a salmon
+steak, cooked in a Curry sauce until it is done, is very good eating,
+but there is no better way of serving canned salmon than as a Curry.
+The only point is to be sure to buy the best known brand of salmon.
+Fry a minced onion brown, with an overflowing tablespoonful of
+Antonini Olive Oil, add two tablespoonfuls of J.&nbsp;P. Smith's Curry
+Powder, let cook a moment and add a pint of hot water, a tablespoonful
+of flour dissolved in cold water, a tablespoonful of tomato
+catsup, or Chutney, and a little salt, stir and simmer until the sauce
+thickens, then add the contents of a one-pound can of salmon to the
+sauce; let it warm through before serving, and send to table with hot
+boiled rice, or other cereal, such as hominy, cerealine, etc.</p>
+
+<h2><a class="pagenum" name="Page_35" title="35"> </a>Fish Curries.</h2>
+
+<p>Cold fish of any kind may be advantageously served the next day
+in the form of a Curry. All that is necessary is to warm up the fish
+in the sauce; care must be exercised, however, not to break or separate
+the fish into too fine pieces.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_36" title="36"> </a>
+<img src="images/ill-p0036.png" width="259" height="385" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_37" title="37"> </a>Curry of Chicken.</h2>
+
+<p>Unjoint the chicken and cut the large pieces in two. Put into a
+frying pan two tablespoonfuls of Antonini Olive Oil, and when hot
+fry the pieces of chicken in it until they are partially cooked; remove
+the chicken, add another tablespoonful of oil, and a minced Bermuda
+onion; when brown add two tablespoonfuls of J.&nbsp;P. Smith's Curry
+Powder. Return the chicken to the pan with half a pint of hot
+water, cover and set on back of range to simmer half an hour. Add
+a pint of hot water to the pan, strain the sauce to remove the onion,
+if objectionable. Dissolve a tablespoonful of rice flour in a gill of cold
+water, stir it into the sauce with half a teaspoonful of salt, or use a
+teaspoonful of Manioca instead of flour. When the sauce thickens,
+add the chicken (provided it had been removed to facilitate the
+straining of the sauce), and allow it to stand an hour before serving.
+When ready for the table, put the Curry on a hot platter, and serve
+with hot boiled rice and a Chutney sauce.</p>
+
+<h2><a class="pagenum" name="Page_38" title="38"> </a>Chicken Curry, No.&nbsp;2.</h2>
+
+<p>Prepare the Curry sauce as before described, and in it warm up
+slices of cold roast or boiled chicken, or turkey.</p>
+
+<h2><a class="pagenum" name="Page_39" title="39"> </a>Chicken Curry, No.&nbsp;3.</h2>
+
+<p>Cut up a dry-picked roasting or spring chicken. Rub into the
+pieces a liberal quantity of J.&nbsp;P. Smith's Curry Powder, dry. Fry
+the pieces thoroughly in four tablespoonfuls of Antonini Olive Oil;
+when done serve with a tomato sauce well flavored with a few drops
+of Tobasco sauce. If for breakfast, serve with Manioca griddle cakes.</p>
+
+<h2><a class="pagenum" name="Page_40" title="40"> </a>Curry of Duckling.</h2>
+
+<p>The spring duckling is delightful eating, but its peculiar flavor is
+not always relished at first; they are best broiled. Split the bird
+down the back, rub Antonini Olive Oil over it, sprinkle over it a small
+quantity of J.&nbsp;P. Smith's Curry Powder, then broil on both sides.
+When done squeeze over the bird the juice of a Florida orange.</p>
+
+<h2><a class="pagenum" name="Page_41" title="41"> </a>Curry of Squab.</h2>
+
+<p>Squabs treated in the same manner as the duckling are most
+appetizing. They are excellent for cold luncheon, for picnics, collations,
+etc. The wild squab partially fried, then allowed to stand in
+a Curry sauce half an hour before serving, is good eating.</p>
+
+<h2><a class="pagenum" name="Page_42" title="42"> </a>Curry of Venison.</h2>
+
+<p>Cold roast venison makes a very good breakfast Curry, as the
+meat is tender and digestible. Put in a frying pan, a tablespoonful
+of Antonini Olive Oil, half a teaspoonful of dry flour, brown it slightly.
+Add a clove of garlic and a tablespoonful of minced apple, a teaspoonful
+of J.&nbsp;P. Smith's Curry Powder, and half a pint of hot water,
+or venison gravy from the roast of the day before. Simmer and set
+on the back of the range. Cut the meat in neat pieces, add it to the
+sauce, and when quite hot send to table. Before serving, add the
+juice of a Florida orange.</p>
+
+<h2><a class="pagenum" name="Page_43" title="43"> </a>Curry of Venison, No.&nbsp;2.</h2>
+
+<p>The pieces of venison which are not large enough for steaks or
+for roasting purposes may be thus prepared. Cut a pound of the
+meat into inch squares and toss them about in a frying pan, with an
+overflowing tablespoonful of Antonini Olive Oil; after cooking five
+minutes add a tablespoonful of J.&nbsp;P. Smith's Curry Powder and a gill
+of hot water containing a teaspoonful of Maggi Bouillon; cover.
+While this is cooking, cut two medium sized raw potatoes into small
+dice, and add them to the meat with half a teaspoonful of salt. The
+steam will cook the potatoes in ten minutes. Mix the ingredients
+together and if too dry add a little more hot water.</p>
+
+<h2><a class="pagenum" name="Page_44" title="44"> </a>Curry of Rabbit.</h2>
+
+<p>Select two fine rabbits, cut them into neat pieces; put into an
+earthen crock a thin slice of bacon, add a few slices of rabbit, sprinkle
+over it a little of J.&nbsp;P. Smith's Curry Powder, salt, fresh grated cocoanut,
+and a dozen raisins; put in another layer of rabbit meat, and
+season it as the first layer, repeat until the rabbit is all used, and you
+have also used the juice and meat of one fresh, or half a pound of
+dry cocoanut; moisten the whole with Rhine wine; let this stand
+twenty-four hours, then place the crock in a pot of water and simmer
+three hours. While cooking, the crock must be tightly covered.
+Serve with hot boiled rice and over the meat squeeze the juice of a
+lime.</p>
+
+<h2><a class="pagenum" name="Page_45" title="45"> </a>Curry of Hare.</h2>
+
+<p>Skin, clean, and quarter the hare and rub each piece well with
+J.&nbsp;P. Smith's Curry Powder. Put into a saucepan a tablespoonful of
+beef drippings, a sliced onion, the pieces of meat, half a teaspoonful
+of salt, and a gill of claret. Cover and simmer an hour; add another
+gill of claret, two heaping tablespoonfuls of currant jelly, two
+squares of sugar, and simmer two hours longer. Serve with boiled
+rice, over which sprinkle a little orange juice.</p>
+
+<h2><a class="pagenum" name="Page_46" title="46"> </a>Curry of Beef.</h2>
+
+<p>The best piece of meat for this dish is the lean part of the flank,
+which, being cross-grained, allows the Curry to thoroughly assimilate
+with every particle of the meat. Cut up one pound of the meat
+into neat square pieces. Put into the frying pan one ounce of Antonini's
+Olive Oil, or butter, and fry in it a minced onion, stirring until
+brown; add the beef and stir to prevent burning; now add a teaspoonful
+of J.&nbsp;P. Smith's Curry Powder and half a pint of rich gravy,
+salt, simmer, squeeze out the juice of one Florida orange, sweeten it
+a little, add it to the dish, add a heaping teaspoonful of apple sauce,
+stir and simmer nearly an hour.</p>
+
+<h2><a class="pagenum" name="Page_47" title="47"> </a>Curry of Beef, No.&nbsp;2.</h2>
+
+<p>Fry an onion brown with two tablespoonfuls of Antonini Olive
+Oil, add a heaping tablespoonful of J.&nbsp;P. Smith's Curry Powder, a pint
+of hot water, a tablespoonful of Maggi Bouillon, a tablespoonful of
+Epicurean Sauce, a teaspoonful of Manioca, half a teaspoonful of salt
+and a tablespoonful of tomato catsup. Simmer three-quarters of an
+hour, and in this sauce warm up slices of cold roast beef.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_48" title="48"> </a>
+<img src="images/ill-p0048.png" width="212" height="293" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_49" title="49"> </a>Curried Veal Chops.</h2>
+
+<p>Mix together a heaping tablespoonful of J.&nbsp;P. Smith's Curry
+Powder, two saltspoonfuls of salt, a teaspoonful of made mustard, a
+dash of cayenne, a teaspoonful of Epicurean Sauce and Antonini
+Olive Oil, enough to make a paste; spread a little of this on both sides
+of the chops, then dip in beaten egg, roll in bread crumbs, and fry in
+a large quantity of fat. They may be served with or without tomato
+sauce, and either hot or cold.</p>
+
+<h2><a class="pagenum" name="Page_50" title="50"> </a>Curry of Veal.</h2>
+
+<p>Cut up one pound of raw leg of veal into pieces. Mix a teaspoonful
+of J.&nbsp;P. Smith's Curry Powder, half a teaspoonful of rice flour, and
+a saltspoonful of salt together, dip the meat in melted butter or oil,
+then roll each piece in the powder and fry until a delicate brown all
+over (onion may be added or omitted). Mince half a sour apple and
+fry it with the meat; add half a pint of soup stock, simmer half an
+hour, squeeze over all the juice of half a lemon, mix and serve.</p>
+
+<h2><a class="pagenum" name="Page_51" title="51"> </a>Curry of Sweetbreads.</h2>
+
+<p>Select two pair of fine sweetbreads, scald them and remove from
+them all sinews, etc. Put them into water slightly salted, cover and
+parboil half an hour. Drain, and keep in cold water until wanted.
+Prepare a plain Curry sauce; slice the sweetbreads, cook them in
+the sauce half an hour and serve.</p>
+
+<h2><a class="pagenum" name="Page_52" title="52"> </a>Curried Calf's Brains.</h2>
+
+<p>Wash the brains in several waters, then scald and free them from
+sinews; boil in water seasoned with salt, a gill of vinegar, a clove of
+garlic, and a small piece of bay-leaf. Cook an hour, put the brains
+in the centre of a dish, surround it with a well made Curry sauce.</p>
+
+<h2><a class="pagenum" name="Page_53" title="53"> </a>Curry of Calf's Feet.</h2>
+
+<p>Boil the calf's feet, after cleaning them, five hours; then serve
+them with a well made Curry sauce, or rub them well with Antonini
+Olive Oil; sprinkle J.&nbsp;P. Smith's Curry Powder over them, and broil;
+when done place on a hot dish, squeeze over them the juice of a lemon
+and serve.</p>
+
+<h2><a class="pagenum" name="Page_54" title="54"> </a>Curried Calf's Head.</h2>
+
+<p>Cut cold boiled calf's head into neat square pieces. Beat together
+the yolks of three eggs, add to it a tablespoonful of J.&nbsp;P. Smith's
+Curry Powder, a teaspoonful of Epicurean Sauce, and half a teaspoonful
+of salt; in this dip the pieces of cold calf's head, roll each piece
+in cracker crumbs, again dip in the egg, again in the crumbs, and fry,
+like doughnuts. Serve with tomato sauce.</p>
+
+<h2><a class="pagenum" name="Page_55" title="55"> </a>Curry of Calf's Liver.</h2>
+
+<p>Cut three slices of raw calf's liver into inch pieces, scald and dry
+in a napkin. Put into a frying-pan two tablespoonfuls of Antonini
+Olive Oil; when hot add a chopped onion; when this browns slightly
+add the pieces of meat, a heaping teaspoonful of J.&nbsp;P. Smith's Curry
+Powder, and a tablespoonful of Maggi Bouillon; cover five minutes,
+then add half a pint of hot water; cook ten minutes longer. Arrange
+round the border of a hot platter a layer of mashed potatoes, place it
+where the top of the potato will brown slightly, then put the curried
+liver in the centre of the dish and serve.</p>
+
+<h2><a class="pagenum" name="Page_56" title="56"> </a>Curried Tripe.</h2>
+
+<p>Rinse off a pound of fresh tripe in scalding hot water, drain it, cut
+it into conveniently sized pieces, and boil them in water slightly salted
+an hour and a half: then add the tripe to a plain Curry sauce, and
+serve with boiled rice.</p>
+
+<h2><a class="pagenum" name="Page_57" title="57"> </a>Curried Tripe and Onions.</h2>
+
+<p>Cut into slices three Bermuda or white onions; fry a delicate brown
+with three tablespoonfuls of Antonini Olive Oil, strew over the onion
+a teaspoonful of J.&nbsp;P. Smith's Curry Powder, add half a pound of cold
+boiled tripe, cover the dish and shake the pan to prevent burning;
+when the onion is cooked serve.</p>
+
+<h2><a class="pagenum" name="Page_58" title="58"> </a>Broiled Tripe, Curry Sauce.</h2>
+
+<p>Rub a piece of cold boiled tripe with Antonini Olive Oil; and
+broil the tripe a delicate brown color on both sides. Put the tripe on
+a hot dish, cover it with melted butter seasoned with half a teaspoonful
+of J.&nbsp;P. Smith's Curry Powder, a chopped gherkin, a little salt and the
+juice of half a lemon.</p>
+
+<h2><a class="pagenum" name="Page_59" title="59"> </a>Curried Kidneys.</h2>
+
+<p>Scald four lamb kidneys, skin and split them, and let them stand
+in water slightly salted two hours. Wipe them dry in a kitchen towel
+and cut them into pieces. Pour into a soup plate a gill of Antonini
+Olive Oil, put the kidneys in this and move them about in the oil so
+that each piece will be glazed with the oil. Strew over the kitchen
+table a quantity of J.&nbsp;P. Smith's Curry Powder, roll the oiled kidneys
+in this. Put into a frying pan two tablespoonfuls of the olive oil,
+when very hot add the kidneys, and a little salt. Shake the pan well
+to prevent burning, cook rather rare, as they will be tough if well
+done.</p>
+
+<h2><a class="pagenum" name="Page_60" title="60"> </a>Curried Veal Kidneys.</h2>
+
+<p>Split two veal kidneys in two, skin them and allow them to stand
+in cold water, salted, three hours. Drain and wipe dry. Cut them
+into thin slices and cook them half an hour in a good Curry sauce as
+before described.</p>
+
+<h2><a class="pagenum" name="Page_61" title="61"> </a>Curried Ox Tails.</h2>
+
+<p>Cut two ox tails at the joints, and fry them in a little Antonini
+Olive Oil five minutes. Have cooking in a saucepan a minced onion
+with a thin slice of bacon and a heaping tablespoonful of J.&nbsp;P. Smith's
+Curry Powder. Add the ox tails, quarter of a bay-leaf, half a pint of
+hot water, and half a teaspoonful of salt; cover, and simmer until the
+moisture is reduced one-half, and add two tablespoonfuls of Maggi
+Bouillon, a pint of hot water and a gill of good sherry; cover and
+simmer on back of range until the meat is very tender. Put it away
+to get cold and next day warm it up in a frying pan or chafing dish,
+add a little lemon or lime juice and serve.</p>
+
+<h2><a class="pagenum" name="Page_62" title="62"> </a>Plain Mutton Curry.</h2>
+
+<p>Cut up half a pound of cold boiled mutton in symmetrical pieces.
+Chop up an onion and fry it with three tablespoonfuls of Antonini
+Olive Oil or butter, add the meat, toss it about a few moments, strew
+over it a teaspoonful of J.&nbsp;P. Smith's Curry Powder, and add half a
+pint of gravy; simmer gently a few minutes and serve. This is
+about as simple a mode of preparing the dish as can be proposed;
+it may be improved by frying a little apple with the onion and
+adding more water, then thickening it with browned flour.</p>
+
+<p>Raw mutton should be fried a little before it is added to the
+Curry sauce. Mutton chops may be curried the same as veal
+chops.</p>
+
+<h2><a class="pagenum" name="Page_63" title="63"> </a>Curry of Lamb.</h2>
+
+<p>The breast of lamb freed from fat makes a very good Curry. Cut
+up a pound of it and toss the pieces about in the frying pan a few
+moments. Sprinkle over the meat a teaspoonful of the J.&nbsp;P. Smith
+Curry Powder and a gill of vinegar; cover, cook ten minutes and put
+the meat away to allow the Curry to permeate it. When wanted fry
+an onion brown, add to it half a pint of hot water, a tablespoonful of
+Maggi Bouillon and a little salt; simmer ten minutes, strain and add
+the meat with a square of sugar, two tablespoonfuls of Chutney or
+Chili relish, or tomato catsup. If convenient add the grated fruit of
+half a fresh cocoanut. Simmer slowly an hour, serve with boiled rice
+and orange juice in a sauce-boat.</p>
+
+<h2><a class="pagenum" name="Page_64" title="64"> </a>Curried Pork Tenderloin.</h2>
+
+<p>Pound together in a mortar a clove of garlic, a tablespoonful of J.&nbsp;P.
+Smith's Curry Powder, a square of sugar, the juice of a lemon, and
+a saltspoonful of salt; add a tablespoonful of Epicurean Sauce, and
+one of French mustard. Select a fresh pork tenderloin, cut it into
+three-inch pieces and cut gashes lengthwise all over the meat; into
+these gashes rub the paste. Put them into a pan, pour a little
+Antonini Olive Oil over each, and bake in the oven twenty minutes.
+Turn frequently while they are cooking. These are excellent cold.</p>
+
+<h2><a class="pagenum" name="Page_65" title="65"> </a>Curried Eggs.</h2>
+
+<p>Hard boil six eggs; when cool enough, remove the shell and quarter
+them lengthwise. Put these on a hot platter, surround the pile with
+a good Curry sauce, garnish the border with boiled rice and serve.</p>
+
+<h2><a class="pagenum" name="Page_66" title="66"> </a>Curried Hamburg Steak.</h2>
+
+<p>Ask the dealer for a pound of chopped lean meat; shape it into
+little cakes, over each cake rub a little Curry oil and a few drops of
+garlic oil, and fry or bake the steaks. Put them in the centre of a
+dish and pour over them a good strong Curry sauce and serve plain.</p>
+
+<h2><a class="pagenum" name="Page_67" title="67"> </a>Curried Canned Beef.</h2>
+
+<p>Make the Curry sauce in the usual manner, warm the slices of the
+canned corned beef in it and serve.</p>
+
+<h2><a class="pagenum" name="Page_68" title="68"> </a>Curried Plantain.</h2>
+
+<p>Select the long green plantains that find their way here from
+Cuba, peel them and boil them forty minutes. Put them on a hot
+platter, cover them with Curry sauce, squeeze the juice of an orange
+over them and serve.</p>
+
+<h2><a class="pagenum" name="Page_69" title="69"> </a>Vegetable Curries.</h2>
+
+<p>Cold boiled vegetables as well as the fresh vegetables are all excellent
+served as Curries. They are cooked with butter and seasoned
+with Curry Powder, or warmed in the Curry sauce. A list of vegetable
+Curries would alone fill a large volume.</p>
+
+<p>In a very rare old Hindoo cookery book I possess are recipes for
+Curries of all kinds of grain, fruits, vegetables, roots, greens, flowers,
+seeds, etc., that would simply astound New Yorkers. We, however,
+could not prepare, much less eat their dishes as per recipe any more
+than the Hindoo would eat our Curries. They have a different Curry
+preparation for each different article.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_70" title="70"> </a>
+<img src="images/ill-p0070.png" width="527" height="261" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_71" title="71"> </a>Curried Macaroni.</h2>
+
+<p>Break into three pieces, each tube of a half a pound of Geoffroy
+Taganrok Macaroni, which is the best in the market. Put it into a
+porcelain lined dish or saucepan, cover with boiling water, add a
+scant teaspoonful of table salt and boil fifteen minutes; drain,
+place the Macaroni on a hot platter, cover it with a Curry sauce
+made of J.&nbsp;P. Smith's Curry Powder, over this strew a liberal quantity
+of (J.&nbsp;P.&nbsp;S.) Italien Parmasan Cheese and serve.</p>
+
+<div class="image-center full-page"><a class="pagenum" name="Page_72" title="72"> </a>
+<img src="images/ill-p0072.png" width="164" height="382" alt=""/>
+</div>
+
+<h2><a class="pagenum" name="Page_73" title="73"> </a>Curried Macaroni, No.&nbsp;2.</h2>
+
+<p>Procure from the Italian grocer a tomato paste called Pompodoro.
+Put into a saucepan an ounce of butter, whisk it as it melts and add
+two ounces of the tomato paste; keep stirring, and add a tablespoonful
+of Maggi Bouillon, a teaspoonful of J.&nbsp;P. Smith's Curry Powder,
+and a pint of water; stir to prevent burning and set on back of
+range until wanted. Boil half a pound of Barton Macaroni fifteen
+minutes, when done drain, put it on a hot platter and pour the sauce
+over it. Serve J.&nbsp;P. Smith's Italien Parmasan Cheese separately
+with it.</p>
+
+<h2><a class="pagenum" name="Page_74" title="74"> </a>Curry Sandwich.</h2>
+
+<p>Work together a teaspoonful of J.&nbsp;P. Smith's Curry Powder, and a
+heaping tablespoonful of table butter; spread this over thin slices of
+bread, and between the slices place thin slices of cold roast or boiled
+meat, poultry, etc.</p>
+
+<h2><a class="pagenum" name="Page_75" title="75"> </a>Deviled Chicken Legs.</h2>
+
+<p>Make a Curry paste the same as for Curried veal chops. Make
+deep incisions in the legs of two chickens and into the incisions
+rub the paste, and broil until well done. Cold roast or boiled legs
+may be similarly treated but only need to be sauteed in a pan with
+a little Antonini Olive Oil.</p>
+
+<h2><a class="pagenum" name="Page_76" title="76"> </a>Deviled Bones.</h2>
+
+<p class="page-break-after">Rub two ribs of cold roast beef with Curry paste and broil them
+enough to heat the meat through.</p>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of Project Gutenberg's Tempting Curry Dishes, by Thomas J. Murrey
+
+*** END OF THIS PROJECT GUTENBERG EBOOK TEMPTING CURRY DISHES ***
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+</body>
+</html>
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@@ -0,0 +1,1420 @@
+The Project Gutenberg EBook of Tempting Curry Dishes, by Thomas J. Murrey
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Tempting Curry Dishes
+
+Author: Thomas J. Murrey
+
+Release Date: January 2, 2012 [EBook #38464]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK TEMPTING CURRY DISHES ***
+
+
+
+
+Produced by Jana Srna
+
+
+
+
+
+  [ Transcriber's Note:
+    Italic text has been marked with _underscores_.
+  ]
+
+
+
+
+  TEMPTING CURRY DISHES
+
+
+
+
+  Copyrighted 1891, by
+  JAMES P. SMITH & COMPANY.
+
+
+  PUBLISHED BY
+  JAMES P. SMITH & COMPANY.
+
+  45 & 47 PARK PLACE, NEW YORK.
+
+  57 & 59 South Water St.,
+  CHICAGO, ILL.
+
+  103 & 105 Front Street,
+  SAN FRANCISCO, CAL.
+
+  14 Rue d'Antin,
+  PARIS, FRANCE.
+
+  1891.
+
+
+
+
+  BY
+  THOMAS J. MURREY,
+
+  AUTHOR OF
+  "Good Things from a Chafing Dish."
+  "Salads and Sauces."
+  "Puddings and Dainty Desserts."
+  "Breakfast Dainties."
+  "Fifty Soups."
+  "Luncheon Dainties."
+  "Practical Carving."
+  "Fifty Salads."
+  "The Book of Entrees."
+  "Cookery for Invalids," Etc., Etc.
+
+
+
+
+Introductory.
+
+
+In the second and third centuries three mighty Hindoo kings were
+renowned for their cookery. They were Nala, the king of Nishadhades,
+whose fame for dressing and preparing excellent dishes made his kingdom
+famous. He reigned in the second age.
+
+The second was Bhima, who reigned in the third age. He was so devoted to
+the culinary art that for a whole year he served in the capacity of
+Valala, or cook to Virat Rajah, King of Panchala Nagur.
+
+The third was King Pakasasana, who was not only superintendent of the
+preparation of celestial food, but was also a distinguished chef.
+
+The secret of the cuisine of these noted cooks was a mysterious powder,
+which, when added to their dishes, cured disease, as well as appeased
+the appetite. Those who partook of their food died only of extreme old
+age or by accident. No record can be found where the fevers of the
+country carried them off.
+
+In an ancient cookery book printed in the Sanscrit language, are
+preserved many of the formulas and recipes used by these kingly cooks
+and their successors. The "mysterious powders" which they used were a
+combination of various fruits, spices, condiments, roots, seeds, etc.,
+which were either pounded together dry or worked to a paste and dried
+afterwards. There were hundreds of these preparations which were used in
+different dishes; each dish had its own separate powder. They are known
+to modern civilization as Curry powders.
+
+To-day almost every nation has its own appropriate Curry powder and its
+own Curry formulas.
+
+The Curry powders of England are particularly suited to the damp, foggy
+weather of that country, but they are no more suited for this climate
+than are the heavily brandied Champagnes which are of a necessity used
+in England and Russia.
+
+A short time ago the members of the famous New York Chafing Dish Club
+decided to hold a series of practical sessions in Curry cookery, with a
+view to determining which Curry powder on the New York market was the
+most appropriate for the United States, at the same time was made of the
+purest and most wholesome ingredients.
+
+Over forty different Curry powders were tasted. A number of
+distinguished English epicures were present and took part in the
+contest, with a view to demonstrate that the English preparations were
+the best. The different bottles were wrapped in paper so that the labels
+of the powders could not be seen. Each package was numbered, and it was
+the universal opinion of the experts that Number 7 was the best of the
+lot. When the wrapper was removed Number 7 was found to be the Curry
+powder of JAMES P. SMITH & COMPANY, Park Place, New York.
+
+THE AUTHOR.
+
+
+
+
+[Illustration]
+
+[Illustration]
+
+
+
+
+Curry Oil.
+
+
+One of the agreeable and at the same time useful oils which should find
+a place on the shelf of every kitchen or butler's pantry, is known as
+Curry Oil. It is made by putting into a six-ounce, large-mouthed, glass
+stopper bottle two tablespoonfuls of J. P. Smith's Curry Powder, then
+filling up the bottle with Antonini Olive Oil. In a week it will be
+ready for use. A few drops of it should be added to sauces and salads.
+
+
+
+
+Curry Vinegar.
+
+
+Put into a pint of good cider or wine vinegar a tablespoonful of J. P.
+Smith's Curry Powder, shake it well from time to time, and in ten days
+it will be fit for use. It is excellent for flavoring soups, etc.
+
+
+
+
+Curry Essence.
+
+
+Add three ounces of J. P. Smith's Curry Powder to a quart of white wine
+vinegar. Put the bottle into a pot of warm water and cork it the same as
+in cooking beef tea; let it boil an hour, then place at one side to cool
+and settle. When thoroughly settled pour off the clear liquid and use
+for flavoring soups and sauces.
+
+
+
+
+[Illustration]
+
+
+
+
+A Quick Curry Sauce.
+
+
+Add to half a pint of drawn or melted butter a teaspoonful of J. P.
+Smith's Curry Powder and a tablespoonful of Epicurean Sauce, stir and
+serve with broiled or boiled fish, meats, etc.
+
+
+
+
+Table Sauce, No. 2.
+
+
+Put into a quart bottle two tablespoonfuls of J. P. Smith's Curry
+Powder; three cloves of garlic, cut fine; half a teaspoonful of J. P.
+Smith's Amboyna Cloves, ground; a pint of Epicurean Sauce, and fill the
+bottle with claret or Burgundy vinegar. Shake well from time to time and
+use after two weeks. It will be found superior to Worcestershire Sauce.
+
+
+
+
+A Delightful Table Sauce.
+
+
+Put into a pint bottle two tablespoonfuls of James P. Smith's Curry
+Powder, fill the bottle with either walnut or mushroom catsup, shake
+frequently; the sauce will be ready for use in ten days. These sauces
+may be purchased at the grocer's, or the mushroom catsup may be made as
+follows from field mushrooms:
+
+Cover the bottom of a porcelain or crockery dish with fresh mushrooms,
+sprinkle over them a liberal quantity of salt; on top of the salt place
+another layer of mushrooms, then another thin layer of salt, and so on
+until the mushrooms are used up. Let the dish stand twelve to fifteen
+hours, then rub the pulp through a sieve. Put it into a stone jar, place
+the latter in a pan of water and let it simmer until the quantity is
+reduced one half. To keep it add a gill of brandy to every quart of
+sauce. To make it into a delightful table sauce add two tablespoonfuls
+of J. P. Smith's Curry Powder to each pint; shake frequently; when cool,
+put away in well-corked bottles.
+
+
+
+
+[Illustration]
+
+
+
+
+A Refreshing Tonic.
+
+
+One of the most delicious of refreshing tonics is prepared with an
+overflowing teaspoonful of Maggi Bouillon, half a pint of boiling water,
+seasoned with a pinch of J. P. Smith's inimitable Curry Powder. A great
+many object to the peculiar taste which prepared bouillon, beef
+extracts, etc., usually possess, but with the addition of this
+particular Curry it is an impossibility for even the most exacting
+palate not to appreciate the compound.
+
+
+
+
+Mulligatawny Soup.
+
+
+Put into a frying pan a tablespoonful of Antonini Olive Oil; when hot
+add a cut up red onion and fry brown; next add a tablespoonful of J. P.
+Smith's Curry Powder, cook a moment and add a pint of chicken broth or a
+pint of hot water and a tablespoonful of Maggi Bouillon. Pour the
+contents of the frying pan into two quarts of rich chicken broth,
+thicken slightly with a tablespoonful of rice flour, taste for salt, and
+serve. This is the family method of making this excellent soup. The meat
+of a chicken cut into squares may be used in this soup.
+
+
+
+
+Curried Apples.
+
+
+Apples thus prepared are more toothsome than the ordinary spiced apples.
+Peel and core six large Greening apples. Mix together half a pound of
+butter, half a pound of brown sugar, a tablespoonful of vinegar and a
+teaspoonful of J. P. Smith's Curry Powder; fill the holes with the
+mixture, put them in a buttered tin, and bake. When cold serve with cold
+meats.
+
+Crab apples boiled in sugar and flavored with Curry, form an agreeable
+relish for cold game.
+
+
+
+
+[Illustration]
+
+
+
+
+A Dainty Shrimp Curry.
+
+
+Put into a chafing dish, or frying pan, a tablespoonful of Antonini
+Olive Oil, a teaspoonful of chopped onion and fry a delicate brown, then
+add a teaspoonful of James P. Smith's Curry Powder. Allow the powder to
+cook a moment, then add a pint of water and a tablespoonful of Maggi
+Bouillon. If the latter is not to be had, then add a pint of beef stock
+instead of the water; simmer ten minutes, and add a teaspoonful of rice
+flour dissolved in cold water. Let boil until it thickens slightly, then
+strain into another dish. Open a can of Barataria Shrimps, rinse them
+off with cold water, add them to the Curry sauce, warm up the dish, then
+pour over it three tablespoonfuls of fresh orange juice, a teaspoonful
+of dry sherry, and serve.
+
+
+
+
+Boiled Rice for Curry Dishes.
+
+
+Alas! how very few can say they can boil rice properly. It is a most
+difficult feat to many an expert cook, and yet it is very simple, when
+one knows how. The essential point to be gained is that after boiling,
+each grain must be distinct and unbroken, yet tender and to every
+appearance fairly ready to burst. To accomplish this a small quantity of
+rice must be cooked in a large volume of water. An ordinary half pint
+cup full of rice should be boiled in at least a gallon of water. It will
+surprise the uninitiated when they compare the bulk of the rice before
+and after cooking. The rice should be first well washed in several
+waters; reject all husks and imperfect grains, put the rice into cold
+water slightly salted, and boil about twenty-five minutes. Old rice
+requires a little longer cooking. The grains should occasionally be
+tested, and when a slight pressure will crush them they are done. If
+boiled until the grains burst, the rice is spoiled for serving with
+Curry. If boiled in a small volume of water the rice is also rendered
+useless, as the grains will stick together. After boiling the rice
+should be placed over the range where it will throw off the moisture
+absorbed in the boiling. Should any water remain it should be carefully
+kept for soups, sauces, etc., as it is quite as nutritious as the rice
+itself.
+
+
+
+
+Shrimp Curry, No. 2.
+
+
+Fry a minced onion with a tablespoonful of Antonini Olive Oil; when
+brown add a heaping tablespoonful of J. P. Smith's Curry Powder, a
+teaspoonful of rice flour, and a heaping saltspoonful of salt. Stir to
+prevent burning, add a pint of hot water or broth. Cook until the sauce
+thickens slightly, strain and add a square of sugar, a heaping
+tablespoonful of either Chutney, currant jelly, apple, or cranberry
+sauce. Put into the sauce a can of shrimps, let the whole warm through
+thoroughly. Arrange on a platter a border of boiled rice, put the
+Curried shrimp in the centre, squeeze over the shrimp the juice of a
+lime, and over the rice sprinkle the juice of an orange.
+
+
+
+
+Curry of Cray Fish.
+
+
+Crayfish are to be had in the New York market at all seasons. They
+inhabit fresh water streams almost everywhere, but the West furnishes
+the best and largest which are sent to the New York market. In the fall,
+large quantities of them are put into cold storage houses for winter
+use. They are usually sold already boiled and shelled, but in summer are
+to be had alive. The former is the most advantageous way of buying them,
+as they require but little preparation. Served as a Curry they are
+excellent. To cook them follow instructions for shrimp Curry,
+substituting crayfish for shrimps.
+
+
+
+
+Curry of Prawns.
+
+
+The prawn, although resembling the shrimp and the crayfish, is larger
+than either of the other Crustacea. They have a more pronounced flavor,
+and are at their best served as Curry. Select a quart of boiled prawns,
+pick them over carefully to see that all shell has been removed, rinse
+in cold water a moment, and dry them in a napkin. Put into a frying pan
+a heaping tablespoonful of butter; when hot add a chopped spring onion
+or a young leek, cook a few moments, and add a heaping teaspoonful of
+J. P. Smith's Curry Powder; stir to prevent burning, allow it to cook a
+moment, and add half a pint of hot water, or beef stock, one small sour
+apple, peeled, and cut into dice, a square of sugar, and a teaspoonful
+of Epicurean Sauce. Cover and simmer until the apple is cooked, then add
+another half pint of beef broth, or hot water containing a tablespoonful
+of Maggi Bouillon, stir well and rub through a small strainer; add the
+prawns to the sauce, heat them through, season with a small quantity of
+salt and a tablespoonful of tomato catsup, pour the Curry onto a hot
+platter, surround it with a border of boiled rice, squeeze over the
+Curry the juice of half a lemon, and serve.
+
+
+
+
+Curry of Scallops.
+
+
+Wash, drain, and scald, a pint of scallops; put them into a saucepan,
+add half a teaspoonful of salt, small piece of a bay-leaf, three whole
+cloves, and a pint and a half of milk; boil thirty minutes. In a frying
+pan prepare a Curry sauce as follows: Put into the pan a tablespoonful
+of Antonini Olive Oil in which a few cloves of garlic had been steeped,
+add two teaspoonfuls of J. P. Smith's Curry Powder, a chopped sweet
+Spanish pepper and a gill of beef broth, or hot water containing a
+teaspoonful of Maggi Bouillon; cover and cook five minutes. Add a pint
+more of the liquid, a teaspoonful of rice flour dissolved in cold water,
+two tablespoonfuls of mild Chutney, and the grated outside peel of a
+lemon; stir and simmer a few moments. Drain the scallops, put them in
+the centre of a hot platter, surround them with the sauce _without
+pouring any of it over them_; around the outer edge arrange a neat
+border of hot boiled rice, and send to table with a sauce-boat full of
+fresh orange juice.
+
+
+
+
+Curry of Frogs.
+
+
+Proceed as per recipe for Curry of Scallops, with the exception that the
+frogs require one hour's cooking in the milk. They may then be served
+the same as the scallops, or put into the sauce and warmed up in it. A
+much plainer Curry sauce may be prepared if so desired.
+
+
+
+
+Curry of Oysters.
+
+
+Put into a frying pan two tablespoonfuls of Antonini Olive Oil, add a
+scant tablespoonful of J. P. Smith's Curry Powder, a chopped Bermuda
+onion, and cook until the onions are quite brown; stir frequently to
+prevent burning. Add a pint of oyster liquor, a saltspoonful of salt,
+simmer until reduced one-third, then strain; add to the sauce a dozen
+large raw oysters. When they are thoroughly heated through and the gills
+begin to curl, they will be cooked sufficiently. Serve with hot boiled
+rice.
+
+
+
+
+Curry of Crab.
+
+
+Prepare a plain Curry sauce as for Oyster Curry, and in the sauce put
+the contents of a can of crab meat; when warmed through it is ready to
+serve. The fresh crab meat from the shells is of course superior to the
+canned article, but it is more troublesome to prepare. Before sending to
+table squeeze over the dish the juice of a fresh lime.
+
+
+
+
+Soft Shell Crabs Curried.
+
+
+Select half a dozen fine large soft shell crabs, remove the sand-pouch
+and the feathery gill like parts found under the side points of the
+shells. Mix together to a paste in a mortar a clove of garlic, a heaping
+tablespoonful of butter, two tablespoonfuls of J. P. Smith's Curry
+Powder, a tablespoonful of Epicurean Sauce, and the juice of a lemon. If
+the paste is too thick, thin out with orange juice; cover the crabs with
+this paste, dip them in beaten egg, then in cracker or bread crumbs and
+fry like doughnuts. To be eaten cold.
+
+
+
+
+Curry of Lobster.
+
+
+Kill two live lobsters, remove the meat from the tails, split each tail
+piece in two lengthwise, and remove the entrail found therein; cut the
+meat into inch pieces. Put into a frying pan two tablespoonfuls of
+Antonini Olive Oil, when hot add the lobster, toss the pieces about a
+few moments, and strew over the meat a tablespoonful of J. P. Smith's
+Curry Powder. Cook fifteen minutes, stirring continually; add the juice
+of two Florida oranges, then quickly remove the pan from the fire and
+when the agitation in the pan ceases, serve on toast. Dainty rice
+croquettes may be served with the dish.
+
+
+
+
+Curry of Lobster, No. 2.
+
+
+Use the meat of two boiled lobsters, cut it into neat pieces; take all
+green fat and coral, and set them aside; mix the green fat with a
+heaping spoonful of J. P. Smith's Curry Powder. Squeeze out the juice of
+three limes, and add to it half a teaspoonful of powdered sugar. Put
+into a frying pan an ounce of butter; when creamed add a teaspoonful of
+minced onion, brown it a little, now add the mixed Curry Powder;
+dissolve a teaspoonful of rice flour in cold water, add this to a pint
+of hot water or soup stock, stir into the pan, and simmer till thick;
+now add the lobster, and simmer fifteen minutes longer. Wash and dry the
+coral, separate it. Prepare a border of rice on a dish, and over it
+sprinkle the coral and eggs, if any--put the Curry in the centre, and
+serve.
+
+
+
+
+Curry of Clams.
+
+
+Both the Little Neck and the paper shell clams are very good served as a
+Curry; only the body part of the soft clam should be used, as the
+remainder is somewhat tough. The Little Necks, if cooked too much, will
+be tough. Serve them with a plain Curry sauce.
+
+
+
+
+Curry of Salmon.
+
+
+Fresh cold boiled salmon may be served as a Curry, and a salmon steak,
+cooked in a Curry sauce until it is done, is very good eating, but there
+is no better way of serving canned salmon than as a Curry. The only
+point is to be sure to buy the best known brand of salmon. Fry a minced
+onion brown, with an overflowing tablespoonful of Antonini Olive Oil,
+add two tablespoonfuls of J. P. Smith's Curry Powder, let cook a moment
+and add a pint of hot water, a tablespoonful of flour dissolved in cold
+water, a tablespoonful of tomato catsup, or Chutney, and a little salt,
+stir and simmer until the sauce thickens, then add the contents of a
+one-pound can of salmon to the sauce; let it warm through before
+serving, and send to table with hot boiled rice, or other cereal, such
+as hominy, cerealine, etc.
+
+
+
+
+Fish Curries.
+
+
+Cold fish of any kind may be advantageously served the next day in the
+form of a Curry. All that is necessary is to warm up the fish in the
+sauce; care must be exercised, however, not to break or separate the
+fish into too fine pieces.
+
+
+
+
+[Illustration]
+
+
+
+
+Curry of Chicken.
+
+
+Unjoint the chicken and cut the large pieces in two. Put into a frying
+pan two tablespoonfuls of Antonini Olive Oil, and when hot fry the
+pieces of chicken in it until they are partially cooked; remove the
+chicken, add another tablespoonful of oil, and a minced Bermuda onion;
+when brown add two tablespoonfuls of J. P. Smith's Curry Powder. Return
+the chicken to the pan with half a pint of hot water, cover and set on
+back of range to simmer half an hour. Add a pint of hot water to the
+pan, strain the sauce to remove the onion, if objectionable. Dissolve a
+tablespoonful of rice flour in a gill of cold water, stir it into the
+sauce with half a teaspoonful of salt, or use a teaspoonful of Manioca
+instead of flour. When the sauce thickens, add the chicken (provided it
+had been removed to facilitate the straining of the sauce), and allow it
+to stand an hour before serving. When ready for the table, put the Curry
+on a hot platter, and serve with hot boiled rice and a Chutney sauce.
+
+
+
+
+Chicken Curry, No. 2.
+
+
+Prepare the Curry sauce as before described, and in it warm up slices of
+cold roast or boiled chicken, or turkey.
+
+
+
+
+Chicken Curry, No. 3.
+
+
+Cut up a dry-picked roasting or spring chicken. Rub into the pieces a
+liberal quantity of J. P. Smith's Curry Powder, dry. Fry the pieces
+thoroughly in four tablespoonfuls of Antonini Olive Oil; when done serve
+with a tomato sauce well flavored with a few drops of Tobasco sauce. If
+for breakfast, serve with Manioca griddle cakes.
+
+
+
+
+Curry of Duckling.
+
+
+The spring duckling is delightful eating, but its peculiar flavor is not
+always relished at first; they are best broiled. Split the bird down the
+back, rub Antonini Olive Oil over it, sprinkle over it a small quantity
+of J. P. Smith's Curry Powder, then broil on both sides. When done
+squeeze over the bird the juice of a Florida orange.
+
+
+
+
+Curry of Squab.
+
+
+Squabs treated in the same manner as the duckling are most appetizing.
+They are excellent for cold luncheon, for picnics, collations, etc. The
+wild squab partially fried, then allowed to stand in a Curry sauce half
+an hour before serving, is good eating.
+
+
+
+
+Curry of Venison.
+
+
+Cold roast venison makes a very good breakfast Curry, as the meat is
+tender and digestible. Put in a frying pan, a tablespoonful of Antonini
+Olive Oil, half a teaspoonful of dry flour, brown it slightly. Add a
+clove of garlic and a tablespoonful of minced apple, a teaspoonful of
+J. P. Smith's Curry Powder, and half a pint of hot water, or venison
+gravy from the roast of the day before. Simmer and set on the back of
+the range. Cut the meat in neat pieces, add it to the sauce, and when
+quite hot send to table. Before serving, add the juice of a Florida
+orange.
+
+
+
+
+Curry of Venison, No. 2.
+
+
+The pieces of venison which are not large enough for steaks or for
+roasting purposes may be thus prepared. Cut a pound of the meat into
+inch squares and toss them about in a frying pan, with an overflowing
+tablespoonful of Antonini Olive Oil; after cooking five minutes add a
+tablespoonful of J. P. Smith's Curry Powder and a gill of hot water
+containing a teaspoonful of Maggi Bouillon; cover. While this is
+cooking, cut two medium sized raw potatoes into small dice, and add them
+to the meat with half a teaspoonful of salt. The steam will cook the
+potatoes in ten minutes. Mix the ingredients together and if too dry add
+a little more hot water.
+
+
+
+
+Curry of Rabbit.
+
+
+Select two fine rabbits, cut them into neat pieces; put into an earthen
+crock a thin slice of bacon, add a few slices of rabbit, sprinkle over
+it a little of J. P. Smith's Curry Powder, salt, fresh grated cocoanut,
+and a dozen raisins; put in another layer of rabbit meat, and season it
+as the first layer, repeat until the rabbit is all used, and you have
+also used the juice and meat of one fresh, or half a pound of dry
+cocoanut; moisten the whole with Rhine wine; let this stand twenty-four
+hours, then place the crock in a pot of water and simmer three hours.
+While cooking, the crock must be tightly covered. Serve with hot boiled
+rice and over the meat squeeze the juice of a lime.
+
+
+
+
+Curry of Hare.
+
+
+Skin, clean, and quarter the hare and rub each piece well with J. P.
+Smith's Curry Powder. Put into a saucepan a tablespoonful of beef
+drippings, a sliced onion, the pieces of meat, half a teaspoonful of
+salt, and a gill of claret. Cover and simmer an hour; add another gill
+of claret, two heaping tablespoonfuls of currant jelly, two squares of
+sugar, and simmer two hours longer. Serve with boiled rice, over which
+sprinkle a little orange juice.
+
+
+
+
+Curry of Beef.
+
+
+The best piece of meat for this dish is the lean part of the flank,
+which, being cross-grained, allows the Curry to thoroughly assimilate
+with every particle of the meat. Cut up one pound of the meat into neat
+square pieces. Put into the frying pan one ounce of Antonini's Olive
+Oil, or butter, and fry in it a minced onion, stirring until brown; add
+the beef and stir to prevent burning; now add a teaspoonful of J. P.
+Smith's Curry Powder and half a pint of rich gravy, salt, simmer,
+squeeze out the juice of one Florida orange, sweeten it a little, add it
+to the dish, add a heaping teaspoonful of apple sauce, stir and simmer
+nearly an hour.
+
+
+
+
+Curry of Beef, No. 2.
+
+
+Fry an onion brown with two tablespoonfuls of Antonini Olive Oil, add a
+heaping tablespoonful of J. P. Smith's Curry Powder, a pint of hot
+water, a tablespoonful of Maggi Bouillon, a tablespoonful of Epicurean
+Sauce, a teaspoonful of Manioca, half a teaspoonful of salt and a
+tablespoonful of tomato catsup. Simmer three-quarters of an hour, and in
+this sauce warm up slices of cold roast beef.
+
+
+
+
+[Illustration]
+
+
+
+
+Curried Veal Chops.
+
+
+Mix together a heaping tablespoonful of J. P. Smith's Curry Powder, two
+saltspoonfuls of salt, a teaspoonful of made mustard, a dash of cayenne,
+a teaspoonful of Epicurean Sauce and Antonini Olive Oil, enough to make
+a paste; spread a little of this on both sides of the chops, then dip in
+beaten egg, roll in bread crumbs, and fry in a large quantity of fat.
+They may be served with or without tomato sauce, and either hot or cold.
+
+
+
+
+Curry of Veal.
+
+
+Cut up one pound of raw leg of veal into pieces. Mix a teaspoonful of
+J. P. Smith's Curry Powder, half a teaspoonful of rice flour, and a
+saltspoonful of salt together, dip the meat in melted butter or oil,
+then roll each piece in the powder and fry until a delicate brown all
+over (onion may be added or omitted). Mince half a sour apple and fry it
+with the meat; add half a pint of soup stock, simmer half an hour,
+squeeze over all the juice of half a lemon, mix and serve.
+
+
+
+
+Curry of Sweetbreads.
+
+
+Select two pair of fine sweetbreads, scald them and remove from them all
+sinews, etc. Put them into water slightly salted, cover and parboil half
+an hour. Drain, and keep in cold water until wanted. Prepare a plain
+Curry sauce; slice the sweetbreads, cook them in the sauce half an hour
+and serve.
+
+
+
+
+Curried Calf's Brains.
+
+
+Wash the brains in several waters, then scald and free them from sinews;
+boil in water seasoned with salt, a gill of vinegar, a clove of garlic,
+and a small piece of bay-leaf. Cook an hour, put the brains in the
+centre of a dish, surround it with a well made Curry sauce.
+
+
+
+
+Curry of Calf's Feet.
+
+
+Boil the calf's feet, after cleaning them, five hours; then serve them
+with a well made Curry sauce, or rub them well with Antonini Olive Oil;
+sprinkle J. P. Smith's Curry Powder over them, and broil; when done
+place on a hot dish, squeeze over them the juice of a lemon and serve.
+
+
+
+
+Curried Calf's Head.
+
+
+Cut cold boiled calf's head into neat square pieces. Beat together the
+yolks of three eggs, add to it a tablespoonful of J. P. Smith's Curry
+Powder, a teaspoonful of Epicurean Sauce, and half a teaspoonful of
+salt; in this dip the pieces of cold calf's head, roll each piece in
+cracker crumbs, again dip in the egg, again in the crumbs, and fry, like
+doughnuts. Serve with tomato sauce.
+
+
+
+
+Curry of Calf's Liver.
+
+
+Cut three slices of raw calf's liver into inch pieces, scald and dry in
+a napkin. Put into a frying-pan two tablespoonfuls of Antonini Olive
+Oil; when hot add a chopped onion; when this browns slightly add the
+pieces of meat, a heaping teaspoonful of J. P. Smith's Curry Powder, and
+a tablespoonful of Maggi Bouillon; cover five minutes, then add half a
+pint of hot water; cook ten minutes longer. Arrange round the border of
+a hot platter a layer of mashed potatoes, place it where the top of the
+potato will brown slightly, then put the curried liver in the centre of
+the dish and serve.
+
+
+
+
+Curried Tripe.
+
+
+Rinse off a pound of fresh tripe in scalding hot water, drain it, cut it
+into conveniently sized pieces, and boil them in water slightly salted
+an hour and a half: then add the tripe to a plain Curry sauce, and serve
+with boiled rice.
+
+
+
+
+Curried Tripe and Onions.
+
+
+Cut into slices three Bermuda or white onions; fry a delicate brown with
+three tablespoonfuls of Antonini Olive Oil, strew over the onion a
+teaspoonful of J. P. Smith's Curry Powder, add half a pound of cold
+boiled tripe, cover the dish and shake the pan to prevent burning; when
+the onion is cooked serve.
+
+
+
+
+Broiled Tripe, Curry Sauce.
+
+
+Rub a piece of cold boiled tripe with Antonini Olive Oil; and broil the
+tripe a delicate brown color on both sides. Put the tripe on a hot dish,
+cover it with melted butter seasoned with half a teaspoonful of J. P.
+Smith's Curry Powder, a chopped gherkin, a little salt and the juice of
+half a lemon.
+
+
+
+
+Curried Kidneys.
+
+
+Scald four lamb kidneys, skin and split them, and let them stand in
+water slightly salted two hours. Wipe them dry in a kitchen towel and
+cut them into pieces. Pour into a soup plate a gill of Antonini Olive
+Oil, put the kidneys in this and move them about in the oil so that each
+piece will be glazed with the oil. Strew over the kitchen table a
+quantity of J. P. Smith's Curry Powder, roll the oiled kidneys in this.
+Put into a frying pan two tablespoonfuls of the olive oil, when very hot
+add the kidneys, and a little salt. Shake the pan well to prevent
+burning, cook rather rare, as they will be tough if well done.
+
+
+
+
+Curried Veal Kidneys.
+
+
+Split two veal kidneys in two, skin them and allow them to stand in cold
+water, salted, three hours. Drain and wipe dry. Cut them into thin
+slices and cook them half an hour in a good Curry sauce as before
+described.
+
+
+
+
+Curried Ox Tails.
+
+
+Cut two ox tails at the joints, and fry them in a little Antonini Olive
+Oil five minutes. Have cooking in a saucepan a minced onion with a thin
+slice of bacon and a heaping tablespoonful of J. P. Smith's Curry
+Powder. Add the ox tails, quarter of a bay-leaf, half a pint of hot
+water, and half a teaspoonful of salt; cover, and simmer until the
+moisture is reduced one-half, and add two tablespoonfuls of Maggi
+Bouillon, a pint of hot water and a gill of good sherry; cover and
+simmer on back of range until the meat is very tender. Put it away to
+get cold and next day warm it up in a frying pan or chafing dish, add a
+little lemon or lime juice and serve.
+
+
+
+
+Plain Mutton Curry.
+
+
+Cut up half a pound of cold boiled mutton in symmetrical pieces. Chop up
+an onion and fry it with three tablespoonfuls of Antonini Olive Oil or
+butter, add the meat, toss it about a few moments, strew over it a
+teaspoonful of J. P. Smith's Curry Powder, and add half a pint of gravy;
+simmer gently a few minutes and serve. This is about as simple a mode of
+preparing the dish as can be proposed; it may be improved by frying a
+little apple with the onion and adding more water, then thickening it
+with browned flour.
+
+Raw mutton should be fried a little before it is added to the Curry
+sauce. Mutton chops may be curried the same as veal chops.
+
+
+
+
+Curry of Lamb.
+
+
+The breast of lamb freed from fat makes a very good Curry. Cut up a
+pound of it and toss the pieces about in the frying pan a few moments.
+Sprinkle over the meat a teaspoonful of the J. P. Smith Curry Powder and
+a gill of vinegar; cover, cook ten minutes and put the meat away to
+allow the Curry to permeate it. When wanted fry an onion brown, add to
+it half a pint of hot water, a tablespoonful of Maggi Bouillon and a
+little salt; simmer ten minutes, strain and add the meat with a square
+of sugar, two tablespoonfuls of Chutney or Chili relish, or tomato
+catsup. If convenient add the grated fruit of half a fresh cocoanut.
+Simmer slowly an hour, serve with boiled rice and orange juice in a
+sauce-boat.
+
+
+
+
+Curried Pork Tenderloin.
+
+
+Pound together in a mortar a clove of garlic, a tablespoonful of J. P.
+Smith's Curry Powder, a square of sugar, the juice of a lemon, and a
+saltspoonful of salt; add a tablespoonful of Epicurean Sauce, and one of
+French mustard. Select a fresh pork tenderloin, cut it into three-inch
+pieces and cut gashes lengthwise all over the meat; into these gashes
+rub the paste. Put them into a pan, pour a little Antonini Olive Oil
+over each, and bake in the oven twenty minutes. Turn frequently while
+they are cooking. These are excellent cold.
+
+
+
+
+Curried Eggs.
+
+
+Hard boil six eggs; when cool enough, remove the shell and quarter them
+lengthwise. Put these on a hot platter, surround the pile with a good
+Curry sauce, garnish the border with boiled rice and serve.
+
+
+
+
+Curried Hamburg Steak.
+
+
+Ask the dealer for a pound of chopped lean meat; shape it into little
+cakes, over each cake rub a little Curry oil and a few drops of garlic
+oil, and fry or bake the steaks. Put them in the centre of a dish and
+pour over them a good strong Curry sauce and serve plain.
+
+
+
+
+Curried Canned Beef.
+
+
+Make the Curry sauce in the usual manner, warm the slices of the canned
+corned beef in it and serve.
+
+
+
+
+Curried Plantain.
+
+
+Select the long green plantains that find their way here from Cuba, peel
+them and boil them forty minutes. Put them on a hot platter, cover them
+with Curry sauce, squeeze the juice of an orange over them and serve.
+
+
+
+
+Vegetable Curries.
+
+
+Cold boiled vegetables as well as the fresh vegetables are all excellent
+served as Curries. They are cooked with butter and seasoned with Curry
+Powder, or warmed in the Curry sauce. A list of vegetable Curries would
+alone fill a large volume.
+
+In a very rare old Hindoo cookery book I possess are recipes for Curries
+of all kinds of grain, fruits, vegetables, roots, greens, flowers,
+seeds, etc., that would simply astound New Yorkers. We, however, could
+not prepare, much less eat their dishes as per recipe any more than the
+Hindoo would eat our Curries. They have a different Curry preparation
+for each different article.
+
+
+
+
+[Illustration]
+
+
+
+
+Curried Macaroni.
+
+
+Break into three pieces, each tube of a half a pound of Geoffroy
+Taganrok Macaroni, which is the best in the market. Put it into a
+porcelain lined dish or saucepan, cover with boiling water, add a scant
+teaspoonful of table salt and boil fifteen minutes; drain, place the
+Macaroni on a hot platter, cover it with a Curry sauce made of J. P.
+Smith's Curry Powder, over this strew a liberal quantity of (J. P. S.)
+Italien Parmasan Cheese and serve.
+
+
+
+
+[Illustration]
+
+
+
+
+Curried Macaroni, No. 2.
+
+
+Procure from the Italian grocer a tomato paste called Pompodoro. Put
+into a saucepan an ounce of butter, whisk it as it melts and add two
+ounces of the tomato paste; keep stirring, and add a tablespoonful of
+Maggi Bouillon, a teaspoonful of J. P. Smith's Curry Powder, and a pint
+of water; stir to prevent burning and set on back of range until wanted.
+Boil half a pound of Barton Macaroni fifteen minutes, when done drain,
+put it on a hot platter and pour the sauce over it. Serve J. P. Smith's
+Italien Parmasan Cheese separately with it.
+
+
+
+
+Curry Sandwich.
+
+
+Work together a teaspoonful of J. P. Smith's Curry Powder, and a heaping
+tablespoonful of table butter; spread this over thin slices of bread,
+and between the slices place thin slices of cold roast or boiled meat,
+poultry, etc.
+
+
+
+
+Deviled Chicken Legs.
+
+
+Make a Curry paste the same as for Curried veal chops. Make deep
+incisions in the legs of two chickens and into the incisions rub the
+paste, and broil until well done. Cold roast or boiled legs may be
+similarly treated but only need to be sauteed in a pan with a little
+Antonini Olive Oil.
+
+
+
+
+Deviled Bones.
+
+
+Rub two ribs of cold roast beef with Curry paste and broil them enough
+to heat the meat through.
+
+
+
+
+
+End of Project Gutenberg's Tempting Curry Dishes, by Thomas J. Murrey
+
+*** END OF THIS PROJECT GUTENBERG EBOOK TEMPTING CURRY DISHES ***
+
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