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diff --git a/38464.txt b/38464.txt new file mode 100644 index 0000000..00b7cea --- /dev/null +++ b/38464.txt @@ -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. 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