High-class cookery recipes

Melt the butter in a saucepan, put in the onion sliced and fry for a few minutes. Then add the curry powder and fry also. Now pour in the stock or almond milk, add the salt and lemon-juice, and boil all together for five minutes. Then put in the fish, which should be cut up into pieces about one and a half inches square, and allow it to cook in the curry until done, which will be from fifteen to thirty minutes according to the sort of fish. Kebob Curry. Ingredients, Two pounds of Beef, Mutton, or Veal. Two or three Onions. ] Three or four pieces of Green Ginger. Procure some small skewers about two and a half inches long. Peel the ginger and slice it, skin the onion and slice it rather thickly, and cut the meat into pieces about an inch and a half CURRIES AND INDIAN DISHES. square. Thread the meat, ginger, and onion on the skewers, about two pieces of each alternately. When the skewers are full proceed to make the curry by either of the recipes for meat curry given in this book, putting in tlie skewers in place of the pieces of meat. Vegetable Curry. Ingredients. Two Carrots. Two Turnips. Half a pint of Green Peas. Two Potatoes. One Onion. ' One and a half ounces of Butter. Half a pint of Stock. One tablespoonful of Curry Powder. One teaspoonful of Lemon-juice. One teaspoonful of Salt. Melt the butter in a saucepan, add the onion sliced, and fry a few minutes. Then add the curry powder and stock mixed together, the salt, and the lemon-juice, and boil all together for about five minutes. v Have ready the carrots, turnips, and potatoes, cut into small pieces and boiled separately, and the peas nicely cooked. Put these vegetables into the curry and warm for about five minutes. White Curry (Chicken). Ingredients, One Fowl. One Onion. Two ounces of Butter. Two tablespoonfuls of Curry Powder. Two ounces of Sweet Almonds. Half a saltspoonful of Salt. The Juice of half a Lemon. Half a pint of Water. Melt the butter in a saucepan, put in the onion sliced and stir over the fire, but do not brown. Then add the fowl cut into rather small pieces, and cook all together for a few minutes. The curry powder should then be sprinkled over the fowl and the contents of the saucepan stirred carefully over the fire for five minutes. Blanch the almonds and pound them with a little water. When they are quite fine put them in a strainer and pour over them the rest of the water, which should come from the almonds looking like milk. Add this almond milk and the salt to the curry, and cook slowly for about half an hour according to the age of the fowl. Add the lemonjuice a few minutes before serving. (Veal may be cooked by this recipe.) Grated cocoa-nut may be used instead of almonds. CURRIES AND INDIAN DISHES. Burdwan of Fowl. Ingredients, One cooked Chicken. One sliced Onion. Twenty-four Oysters. Half a pint of White Sauce. One glass of Sherry. One tablespoonful of Anchovy Sauce. One ounce of Butter. Cayenne. Salt. Melt the butter in a saucepan, put in the onion and fry it a little. Then add all the other ingredients, except the chicken and the oysters, and boil the sauce for about five minutes. Lastly put in the fowl cut into neat joints, and the oysters blanched and bearded, cook slowly about ten minutes and serve. Devilled Almonds. Ingredients.