KHAT.— This is sometimes written Kat, or called
Cafta. It is a shrub ( Catha edulis ) found in Arabia, the
leaves and shoots of which are used for making a beverage
like tea. It is more pronounced and agreeable in flavour
than Chinese tea, and is generally prepared by boiling
in milk and sweetening with honey.
KHOOSH SITTERS. — The name given to a very
widely-advertised tonic and appetiser, supposed to con-
tain a large proportion of chiretta. The term “ Khoosli ”
is Hindustani for “beautiful.”
KHULASH. — This stew is very highly esteemed in
Germany, and prepared as follows :
Cut about 21b. of the head and fillet of beef into small-
sized squares. Cut an onion up into small pieces, and fry
it in a pan with a little butter, but not long enough to let
it take colour ; add the pieces of meat, fry them quickly
for ten or twelve minutes, add a little salt and paprica (or
cayenne pepper), remove the pan to the side of the fire, and
cover the lid with hot ashes. Let it remain for forty-five
minutes, when the moisture will all have evaporated, pour
over a little gravy, and continue to cook for an-hour-and-a-half.
Sprinkle over a little more paprica, pour over 2 table-spoon-
fuls of brown sauce, and cook for another ten minutes or
so. Cut some potatoes in small dice or squares, blanch in
cold water for a few minutes, roll them well in the sauce,
let them remain for five minutes, and serve.
KICKSHAWS.— At one time this word was used as
a term of contempt for French-made dishes. It is a cor-
ruption of Quelques-choses (some things), but is not used
now in any sense but that of banter.
KID (TV. Chevreau). — The young of the goat, which
is considered a delicacy if killed between six weeks and
four months old ; but after that time the musky odours
of the goat begin to render themselves conspicuous, and
detract from the flavour of the meat. Cooked as. follows
Kid is very good eating :
Curried Kid (Indian Style). — Put 2oz. of fat into a sauce-
pan, boil it up, add a seasoning of 4 teaspoonfuls of onions,
1 teaspoonful each of turmeric and chillies, J teaspoonful of
ginger, and \ teaspoonful of garlic, all ground ; brown them
slightly, add the fore-quarter of a Kid without bones cut
up into sixteen or eighteen pieces, and salt to taste. Stir
Fig. 998. Curried Kid and Rice.
well until the ingredients have taken a slight colour, then
pour in 2 breakfast-cupfuls of water and simmer gently
at the side of the fire for fully forty-five minutes, by which
time the meat should be perfectly tender, and the liquor
reduced by half. Turn the whole out on to a dish, garnish
with rice, and serve. See Fig. 998. ✪ Curried Kid (Indian Style)
Page 182 · 1 recipe record on this page
Presented as published in 1892. 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
KHAT.— This is sometimes written Kat, or called Cafta. It is a shrub ( Catha edulis ) found in Arabia, the leaves and shoots of which are used for making a beverage like tea. It is more pronounced and agreeable in flavour than Chinese tea, and is generally prepared by boiling in milk and sweetening with honey.
KHOOSH SITTERS. — The name given to a very widely-advertised tonic and appetiser, supposed to contain a large proportion of chiretta. The term “ Khoosli ” is Hindustani for “beautiful.”
KHULASH. — This stew is very highly esteemed in Germany, and prepared as follows :
Cut about 21b. of the head and fillet of beef into smallsized squares. Cut an onion up into small pieces, and fry it in a pan with a little butter, but not long enough to let it take colour ; add the pieces of meat, fry them quickly for ten or twelve minutes, add a little salt and paprica (or cayenne pepper), remove the pan to the side of the fire, and cover the lid with hot ashes. Let it remain for forty-five minutes, when the moisture will all have evaporated, pour over a little gravy, and continue to cook for an hour and a half. Sprinkle over a little more paprica, pour over 2 table-spoonfuls of brown sauce, and cook for another ten minutes or so. Cut some potatoes in small dice or squares, blanch in cold water for a few minutes, roll them well in the sauce, let them remain for five minutes, and serve.
KICKSHAWS.— At one time this word was used as a term of contempt for French-made dishes. It is a corruption of Quelques-choses (some things), but is not used now in any sense but that of banter.
KID (TV. Chevreau). — The young of the goat, which is considered a delicacy if killed between six weeks and four months old ; but after that time the musky odours of the goat begin to render themselves conspicuous, and detract from the flavour of the meat. Cooked as. follows Kid is very good eating :
Curried Kid (Indian Style). — Put 2oz. of fat into a saucepan, boil it up, add a seasoning of 4 teaspoonfuls of onions, 1 teaspoonful each of turmeric and chillies, J teaspoonful of ginger, and \ teaspoonful of garlic, all ground ; brown them slightly, add the fore-quarter of a Kid without bones cut up into sixteen or eighteen pieces, and salt to taste. Stir
Fig. 998. Curried Kid and Rice.
well until the ingredients have taken a slight colour, then pour in 2 breakfast-cupfuls of water and simmer gently at the side of the fire for fully forty-five minutes, by which time the meat should be perfectly tender, and the liquor reduced by half. Turn the whole out on to a dish, garnish with rice, and serve. See Fig. 998.
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Curried Kid (Indian Style)