Fried onions, 3 large ; butter, 2 oz. ; onions pounded, 3 large ;
garlic, 1 clove ; turmeric, 1 dessertspoonful ; powdered ginger, salt,
cayenne, each 1 teaspoonful ; gravy, \ cupful : 10 minutes. Gravy
| pint ; meat, 1 ^ lb. : 1 hour or more
A DRY CURRIE.
Skin and cut down a fowl into small joints, or a couple of pounds
of mutton, free from fat and bone, into very small thick cutlets ; rub
them with as much currie-powder, mixed with a teaspoonful of flour
and one of salt, as can be made to adhere to them : this will be from
two to three tablespoonsful. Dissolve a good slice of butter in a deep,
well-tinned stewpan or saucepan, and shake it over a brisk fire for
four or five minutes, or until it begins to take colour ; then put in the
meat, and brown it well and equally, without allowing a morsel to be
scorched. The pan should be shaken vigorously every minute or
two, and the meat turned in it frequently. When this is done, lift it
out and throw into the stewpan two or three large onions finely
minced, and four or five eschalots when these last are liked ; add a
morsel of butter if needful, and fry them until they begin to soften ;
then add a quarter of a pint of gravy, broth, or boiling water✪ A Dry Currie, and a
large acid apple, or two moderate-sized ones, of a good boiling kind,
with the hearts of two or three lettuces, or of one hard cabbage, shred
quite small (tomatas or cucumbers freed from their seeds can be sub-
stituted for these when in season). Stew the whole slowly until it
CHAP. xVi. ] CURRIES, POTTED MEATS, ETC. 299
resembles a thick pulp, and add to it any additional liquid that may
be required, should it become too dry ; put in the meat, and simmer
the whole very softly until this is done, which will be in from three
quarters of an hour to an hour.
Prawns, shrimps, or tin flesh of boiled lobsters may be slowly
heated through, and servec in this currie sauce with good effect.
A COMMON INDIAN CURRIE.
For each pound of meat, whether veal, mutton, or beef, take a
heaped tablespoonful of good currie powder, a small teaspoonful of
salt, and one of flour ; mix these well together, and after having cut
down the meat into thick small cutlets, or dice, rub half of the mixed
powder equally over it. Next, fry gently from one to four or five
large onions sliced, with or without the addition of a small clove of
garlic or half a dozen eschalots, according to the taste ; and when they
are of a fine golden brown, lift them out with a slice and lay them
upon a sieve to drain ; throw a little more butter into the pan and
fry the meat lightly in it ; drain it well from the fat in taking it out,
and lay it into a clean stewpan or saucepan ; strew the onion over it,
and pour in as much boiling water as will almost cover it. Mix the
remainder of the currie-powder smoothly with a little broth or cold
water, and after the currie has stewed for a few minutes pour it in,
shaking the pan well round that it may be smoothly blended with
the gravy. Simmer the whole very softly until the meat is perfectly
tender : this will be in from an hour and a quarter to two hours and
a half, according to the quantity and the nature of the meat.
Mutton will be the soonest done ; the brisket end (gristles) of a breast
of veal will require twice as much stewing, and sometimes more. A
fowl will be ready to serve in an hour.✪ A Common Indian Currie
Page 275 · 2 recipe records on this page
Presented as published in 1884. 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
Fried onions, 3 large ; butter, 2 oz. ; onions pounded, 3 large ; garlic, 1 clove ; turmeric, 1 dessertspoonful ; powdered ginger, salt, cayenne, each 1 teaspoonful ; gravy, \ cupful : 10 minutes. Gravy | pint ; meat, 1 ^ lb. : 1 hour or more
A DRY CURRIE.
Skin and cut down a fowl into small joints, or a couple of pounds of mutton, free from fat and bone, into very small thick cutlets ; rub them with as much currie-powder, mixed with a teaspoonful of flour and one of salt, as can be made to adhere to them : this will be from two to three tablespoonsful. Dissolve a good slice of butter in a deep, well-tinned stewpan or saucepan, and shake it over a brisk fire for four or five minutes, or until it begins to take colour ; then put in the meat, and brown it well and equally, without allowing a morsel to be scorched. The pan should be shaken vigorously every minute or two, and the meat turned in it frequently. When this is done, lift it out and throw into the stewpan two or three large onions finely minced, and four or five eschalots when these last are liked ; add a morsel of butter if needful, and fry them until they begin to soften ; then add a quarter of a pint of gravy, broth, or boiling water, and a large acid apple, or two moderate-sized ones, of a good boiling kind, with the hearts of two or three lettuces, or of one hard cabbage, shred quite small (tomatas or cucumbers freed from their seeds can be substituted for these when in season). Stew the whole slowly until it
CHAP. xVi. ] CURRIES, POTTED MEATS, ETC. 299
resembles a thick pulp, and add to it any additional liquid that may be required, should it become too dry ; put in the meat, and simmer the whole very softly until this is done, which will be in from three quarters of an hour to an hour.
Prawns, shrimps, or tin flesh of boiled lobsters may be slowly heated through, and servec in this currie sauce with good effect.
A COMMON INDIAN CURRIE.
For each pound of meat, whether veal, mutton, or beef, take a heaped tablespoonful of good currie powder, a small teaspoonful of salt, and one of flour ; mix these well together, and after having cut down the meat into thick small cutlets, or dice, rub half of the mixed powder equally over it. Next, fry gently from one to four or five large onions sliced, with or without the addition of a small clove of garlic or half a dozen eschalots, according to the taste ; and when they are of a fine golden brown, lift them out with a slice and lay them upon a sieve to drain ; throw a little more butter into the pan and fry the meat lightly in it ; drain it well from the fat in taking it out, and lay it into a clean stewpan or saucepan ; strew the onion over it, and pour in as much boiling water as will almost cover it. Mix the remainder of the currie-powder smoothly with a little broth or cold water, and after the currie has stewed for a few minutes pour it in, shaking the pan well round that it may be smoothly blended with the gravy. Simmer the whole very softly until the meat is perfectly tender : this will be in from an hour and a quarter to two hours and a half, according to the quantity and the nature of the meat. Mutton will be the soonest done ; the brisket end (gristles) of a breast of veal will require twice as much stewing, and sometimes more. A fowl will be ready to serve in an hour.
Records on this page
A Dry CurrieA Common Indian Currie