Kari or Ctirry-Poivder for flavouring Mulligatunny* —
Such powders can be bought ready-made, but can also be
compounded as follows : Take 4 oz. of pimento, 3 oz. of
curcuma {terra merita, i.e., turmeric), | oz. of black pepper,
a nutmeg, and a scruple of ginger ; powder all very fine,
and mix carefully. This powder may be added to any
ragout, composed of mushrooms, artichoke bottoms, sliced
truffles, quenelles, sliced hard yolks of eggs, slices of sweet-
I bread, cock’s-combs, brains and sweetbread of lambs, and
other ingredients, such as fish and meat.
Another more compound list of spices for flavouring
mulligatunny is the following : 2 oz. of coriander-seed,
1 oz. of cummilv-seed, 1 oz. of femigreek or meethee, ^ oz. of
nmstard-seed, two cloves of garlic, a dozen black g^eppercorns,
and four leaves of ktirreeapliol, or kodia-neem {karay-pauk).
Put all into a muslin bag, without pounding or braising,
boil with the soup, and remove as soon as the flavour is
satisfactory.
. It is preferable to make a tincture or alcoholic solution of
j either of these collections of spices, as described above in
! the chapter on tinctures of spices in general, and apply
the solution in small quantities to the soup. Thus the
difficulty of making turbid what should be a clear soup is
•i avoided; the amount of spiciness to be imparted to the
! soup is entirely in the hands of the cook. In the prepara-
tion of the broth use turnips sparingly, leeks freely ; also a
few sprigs of thyme or marjoram.
Kari Soiip, or Mulligatunny by evolution from Gu,rry, is
commonly prepared with tendons of veal (calf’s foot), dis-
membered foiol, loarren rabbits, and slices of eel, and given
* Ex ‘The Indian Cook,’ ex ‘Wyvern,’ loc, cit., p. aiO.
202
THE SPIRIT OF COOKERY
with steamed rice. As it is practically made by expansion
of the ragout called Indian curry (kari), we lead by a recipe
for this.
Indian Gurry [Kari), or BagoiU. — Cut a fowl to pieces as
for a fricassee ; put the pieces into a casserole, together
with any other meat which you may choose, including some
fresh or salt pork, a symphony of roots and a bouquet of
herbs, and good broth. Boil for half an hour, and strain on
the colander. In a stewpan heat 125 grm. of lard ; fry in
it three shredded onions, some carrots and celery ; remove
the fried onions, and place them in some of the meat-
broth. Fry the pieces of fowl in the lard, and allow them
to become yellow ; add two tablespoonfuls of flour and make
a roux ; dilute with the bouillon from the fowl and the por-
tion which contains the onions, now to be removed ; boil
up, and add kari-powder to taste✪ Indian Curry (Kari), cautiously, as the pimento
is very hot [piment enrage of the French ; long
Anglice). To avoid this excess of heat and improve the
flavour, some fry the spices with the onions, and thus efiect
a better amalgamation ; it is still better to use the tincture.
This ragoiU, when diluted with the necessary amount of
broth, becomes a soup, and this is the archetype of mulliga-
tunny. Let the soup or the ragout be served with steamed
or boiled Patna or Carolina rice. Some add apples, shallots,
leek, and a few cardamom seeds to the ragout. We have a
number of Indian recipes for curry which differ only in
unimportant details. All insist on the necessity of having
a savoury coulis as basis. It is the neglect of this essential
demand which has brought curries and curry soups into dis-
credit.
Page 134 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Kari or Ctirry-Poivder for flavouring Mulligatunny* — Such powders can be bought ready-made, but can also be compounded as follows : Take 4 oz. of pimento, 3 oz. of curcuma {terra merita, i.e., turmeric), ½ oz. of black pepper, a nutmeg, and a scruple of ginger ; powder all very fine, and mix carefully. This powder may be added to any ragout, composed of mushrooms, artichoke bottoms, sliced truffles, quenelles, sliced hard yolks of eggs, slices of sweet- I bread, cock’s-combs, brains and sweetbread of lambs, and other ingredients, such as fish and meat.
Another more compound list of spices for flavouring mulligatunny is the following : 2 oz. of coriander-seed, 1 oz. of cummin-seed, 1 oz. of fenugreek or meethee, ^ oz. of mustard-seed, two cloves of garlic, a dozen black peppercorns, and four leaves of karire-apiol, or kodia-neem {karay-pauk). Put all into a muslin bag, without pounding or braising, boil with the soup, and remove as soon as the flavour is satisfactory.
. It is preferable to make a tincture or alcoholic solution of j either of these collections of spices, as described above in ! the chapter on tinctures of spices in general, and apply the solution in small quantities to the soup. Thus the difficulty of making turbid what should be a clear soup is •i avoided; the amount of spiciness to be imparted to the ! soup is entirely in the hands of the cook. In the preparation of the broth use turnips sparingly, leeks freely ; also a few sprigs of thyme or marjoram.
Kari Soiip, or Mulligatunny by evolution from Gu,rry, is commonly prepared with tendons of veal (calf’s foot), dismembered fowl, warren rabbits, and slices of eel, and given
* Ex ‘The Indian Cook,’ ex ‘Wyvern,’ loc, cit., p. aiO.
with steamed rice. As it is practically made by expansion of the ragout called Indian curry (kari), we lead by a recipe for this.
Indian Curry (Kari), or Ragout. — Cut a fowl to pieces as for a fricassee ; put the pieces into a casserole, together with any other meat which you may choose, including some fresh or salt pork, a symphony of roots and a bouquet of herbs, and good broth. Boil for half an hour, and strain on the colander. In a stewpan heat 125 grm. of lard ; fry in it three shredded onions, some carrots and celery ; remove the fried onions, and place them in some of the meatbroth. Fry the pieces of fowl in the lard, and allow them to become yellow ; add two tablespoonfuls of flour and make a roux ; dilute with the bouillon from the fowl and the portion which contains the onions, now to be removed ; boil up, and add kari-powder to taste, cautiously, as the pimento is very hot [piment enrage of the French ; long Anglice). To avoid this excess of heat and improve the flavour, some fry the spices with the onions, and thus efiect a better amalgamation ; it is still better to use the tincture. This ragout, when diluted with the necessary amount of broth, becomes a soup, and this is the archetype of mulligatunny. Let the soup or the ragout be served with steamed or boiled Patna or Carolina rice. Some add apples, shallots, leek, and a few cardamom seeds to the ragout. We have a number of Indian recipes for curry which differ only in unimportant details. All insist on the necessity of having a savoury coulis as basis. It is the neglect of this essential demand which has brought curries and curry soups into discredit.
Records on this page
Indian Curry (Kari)