High-class cookery recipes

1. The quantity of butter depends a great deal on the fatness of the meat curried. 2. The onions should be of a moderate size. If small, more must be used than specified in the recipes ; if large, less. 3. The quantity of fluid must depend greatly on the length of time the meat has to be cooked. The cook must use a little judgment in this matter. Curry Powder. Ingredients, One pound and a half of Coriander Seed. Two pounds of Coriander Seed. Two ounces of Yellow Mustard Seed. One ounce of Cinnamon. Quarter of a pound of Garlic. A little Lemon-juice. Five pounds of Turmeric (Powder). Quarter of a pound of large Chillies. Two ounces of Black Pepper. Grind all these up together in a spice mill, then rub them through a hair-sieve. I have given half the quantities the native gave me, they can be decreased in proportion as required. It is best to make small quantities. Be sure to get the turmeric powdered. I broke several machines trying to grind it; the rest of the ingredients are easy enough. The ingredients can be had of any large wholesale druggist. Get the large chillies, the little ones are so terribly hot. When we do not make our own curry powder, we always use Edmund's ; also his curry paste and chutneys. Brown Curry (Beef). Ingredients, Two pounds of Be§f. Two ounces of Butter. One Onion. One tablespoonful of Curry Powder. Half a pint of Stock. Half a saltspoonful of Salt. Juice of half a Lemon. Melt the butter in a saucepan, put in the onion sliced and fry a few minutes. Then add the meat cut into small pieces and cook all together. Now sprinkle the curry over the meat and stir the contents of the saucepan over CURRIES AND INDIAN DISHES. the fire for about five minutes. The stock and the salt must now be added and the curry cooked slowly for about an hour and a half or until the meat is tender. Add the lemon-juice just before serving. (Mutton or veal may be cooked by this recipe.) Dry Curry. Ingredients. Two pounds of Beef. Two ounces of Butter. One Onion. One tablespoonful of Curry Powder. Two Chopped Gherkins. One dessertspoonful of Chutney. One saltspoonful of Salt. Juice of half a Lemon, Melt the butter in a stewpan, put in the onion sliced, and fry a few minutes. Then add the meat cut into small pieces and cook all together. Now sprinkle the curry over the meat and stir the contents of the saucepan over the fire for five minutes. The gherkins, chutney, and salt must now be added, and the stewpan must be set over a very slow fire for about an hour. It is impossible to give the exact time, as it depends on the meat, which must be quite tender. Add the lemon-juice just before serving. Fish Curry. Ingredients, Two pounds of Fish, One Onion. Two ounces of Butter. One tablespoonful of Curry Powder. Half a saltspoonful of Salt. The Juice of half a Lemon. Half a pint of Stock, or half a pint of Almond Milk. (See Chicken Curry.)