Chambers's cookery for young housewives

Boil the rice as if for curry. Shred the fish finely, and mix it with the rice, seasonings, and butter, in a saucepan ; stir with a fork until hot. Boil hard one or two eggs. Cut the eggs into small pieces, mix them with the fish and rice in the pan lightly, not to bruise the rice. Send to table hot, heaped lightly in a dish. This dish is most appropriate for breakfast, luncheon, or supper. FISH WARMED WITH GRAVY — CURRIES — CURRY POWDER. 81 FISH WARMED WITH GRAVY. 1 lb. white fish. .5 pint brown sauce. Pepper and salt. 6 potatoes mashed. 1 oz. butter. 2 table-spoonfuls milk. Cut the fish into moderately-sized neat pieces, free from skin and bone; put them into a stew-pan with some highlyseasoned brown sauce, and set them by the side of the fire to get hot. Mash the potatoes with the butter and milk, and make a firm wall round a dish. When this is neatly done, place the fish and gravy in the centre. The attractiveness of the dish depends on the neatness of the wall of potatoes. Serve hot. CURRIES. Almost any kind of food, cooked or uncooked, can be curried, cold cooked beef being perhaps the only exception. Uncooked meat will of course take longer in stewing than that which has been previously cooked, and it should be first tossed in butter over the fire till it is of a pale golden colour. All skin, bone, and fat should be removed from whatever is to be curried, and it should then be cut up into small square pieces. Boiled rice (page 137) should always be served with or around curry. Curry powder can be bought from any chemist or Italian warehouseman, but for the benefit of those who prefer to make their own we give a genuine Indian recipe, which has been thoroughly tested. CURRY POWDER. 1 oz. cummin seed. 6 oz. coriander seed. 3 oz. whole rice. h oz. cinnamon stick. 1 oz. black pepper. i oz. cardamom seed. 6 oz. turmeric. i oz. allspice, i oz. Cayenne pepper. Toss the cummin seed, coriander seed, whole rice, cinnamon stick, and cardamom seed over the fire in a pan, or put them in the oven on a baking-tin, till they are crisp ; then add the other ingredients, and reduce the whole to a powder; pass the powder through a hair-sieve ; bottle it, and keep the bottle tightly corked. F AN INDIAN CURRY — CURRIED FISH. AN INDIAN CURRY. 1 oz. butter. 1 small onion. 1 apple. 1 lemon, i cocoa-nut. 1 teaspoonful chutney. 4 pint good stock. i lb. cooked fowl, rabbit, or veal. 1 dessert spoonful curry powder. 1 teaspoonful rice flour. Melt the butter in an iron saucepan, prepare the onion and chop it finely, peel and core the apple, and chop it also ; fry these together in the butter for five minutes, stirring occasionally with a metal spoon. Grate the cocoanut; mix the curry powder and the rice flour with the milk from the cocoa-nut and the lemon-juice ; add the stock ; pour this into the saucepan and stir till boiling ; then add the cocoa-nut and chutney with the meat, and let all simmer very gently for fifteen minutes. Just before serving add one table-spoonful cream and a little salt. Serve on a hot dish, with rice in a wall around it, or separately. If fresh cocoa-nut cannot be obtained, one table-spoonful of desiccated cocoa-nut may be used instead.