An acid apple or two, or any
of the vegetables which we have enumerated at the commencement of
this chapter, may be added to the currie, proper time being allowed
for cooking each variety. Very young green peas are liked by some
people in it ; and cucumbers pared, seeded, and cut moderately small,
are always a good addition. A richer currie will of course be pro-
duced if gravy or broth be substituted for the water : either should
be boiling when poured to the meat. Lemon-juice should be stirred
m before it is served, when there is no other acid in the currie. A
dish of boiled rice must be sent to table with it. A couple of pounds
of meat free from bone, is sufficient quite for a moderate-sized dish
of this kind, but three of the breast of veal are sometimes used
for it, when it is to be served to a large family-party of currie-eaters ;
from half to a whole pound of rice should then accompany it. For
the proper mode of boiling it, see page 36. The small grained, or
Patna, is the kind which ought to be used for the purpose. Six
ounces is sufficient for a not large currie ; and a pound, when boiled
dry, and heated lightly in a dish, apoears an enormous quantity for a
modern table.
300
MODERN COOKERY.
[chap. xvf.
To each pound of meat, whether veal, mutton, or beef, 1 heaped
tablespoonful of good currie-powder, 1 small teaspoonful of salt, and
a large one of flour, to be well mixed, and half rubbed on to the
meat before it is fried, the rest added afterwards ; onions fried, from
1 to 4 or 5 (with or without the addition of a clove of garlic, or half
a dozen eschalots) ; sufficient boiling water to nearly cover the meat✪ A Common Indian Currie :
vegetables, as in receipt, at choice; stew'ed, to 2| hours : a fowl,
1 hour, or rather less; beef, 2 lbs., li hour, or more ; brisket of veal,
2 £ to 3 hours.
Obs. — Rabbits make a very good currie when quite young
Cayenne pepper can always be added to heighten the pungency of
a currie, when the proportion in the powder is not considered
sufficient.
selim’s curries.
( Captain White's.')
These curries are made with a sort of paste, which is labelled with
the above names, and as it has attracted some attention of late, and
the curries made with it are very good, and quickly and easily
prepared, we give the directions for them. “ Cut a pound and a
half of chicken, fowl, veal, rabbit, or mutton, into pieces an inch and
a half square. Put from two to three ounces of fresh butter in a
stewpan, and when it is melted put in the meat, and give it a good
stir with a wooden spoon ; add from two to three dessertspoonsful of
the currie-paste✪ Selim's Curries ; mix the whole up well together, and continue the
stirring over a brisk fire from five to ten minutes, and the currie will
be done. This is a dry currie. For a gravy currie, add two or
three tablespoonsful of boiling water after the paste is well mixed in,
and continue the stewing and stirring from ten to twelve minutes
longer, keeping the sauce of the consistency of cream. Prepare
salmon and lobster in the same way, but very quickly, that they
may come up firm. The paste may be rubbed over steaks, or
cutlets, when they are nearly broiled; three or four minutes will
finish them.”*
CURRIED MACCARONI ✪ Curried Macaroni
Page 276 · 3 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
An acid apple or two, or any of the vegetables which we have enumerated at the commencement of this chapter, may be added to the currie, proper time being allowed for cooking each variety. Very young green peas are liked by some people in it ; and cucumbers pared, seeded, and cut moderately small, are always a good addition. A richer currie will of course be produced if gravy or broth be substituted for the water : either should be boiling when poured to the meat. Lemon-juice should be stirred m before it is served, when there is no other acid in the currie. A dish of boiled rice must be sent to table with it. A couple of pounds of meat free from bone, is sufficient quite for a moderate-sized dish of this kind, but three of the breast of veal are sometimes used for it, when it is to be served to a large family-party of currie-eaters ; from half to a whole pound of rice should then accompany it. For the proper mode of boiling it, see page 36. The small grained, or Patna, is the kind which ought to be used for the purpose. Six ounces is sufficient for a not large currie ; and a pound, when boiled dry, and heated lightly in a dish, appears an enormous quantity for a modern table.
[chap. xvf.
To each pound of meat, whether veal, mutton, or beef, 1 heaped tablespoonful of good currie-powder, 1 small teaspoonful of salt, and a large one of flour, to be well mixed, and half rubbed on to the meat before it is fried, the rest added afterwards ; onions fried, from 1 to 4 or 5 (with or without the addition of a clove of garlic, or half a dozen eschalots) ; sufficient boiling water to nearly cover the meat : vegetables, as in receipt, at choice; stew'ed, to 2| hours : a fowl,
1 hour, or rather less; beef, 2 lbs., li hour, or more ; brisket of veal,
2 £ to 3 hours.
Obs. — Rabbits make a very good currie when quite young Cayenne pepper can always be added to heighten the pungency of a currie, when the proportion in the powder is not considered sufficient.
selim’s curries.
( Captain White's.')
These curries are made with a sort of paste, which is labelled with the above names, and as it has attracted some attention of late, and the curries made with it are very good, and quickly and easily prepared, we give the directions for them. “ Cut a pound and a half of chicken, fowl, veal, rabbit, or mutton, into pieces an inch and a half square. Put from two to three ounces of fresh butter in a stewpan, and when it is melted put in the meat, and give it a good stir with a wooden spoon ; add from two to three dessertspoonsful of the currie-paste ; mix the whole up well together, and continue the stirring over a brisk fire from five to ten minutes, and the currie will be done. This is a dry currie. For a gravy currie, add two or three tablespoonsful of boiling water after the paste is well mixed in, and continue the stewing and stirring from ten to twelve minutes longer, keeping the sauce of the consistency of cream. Prepare salmon and lobster in the same way, but very quickly, that they may come up firm. The paste may be rubbed over steaks, or cutlets, when they are nearly broiled; three or four minutes will finish them.”*
CURRIED MACCARONI
Records on this page
A Common Indian CurrieSelim's CurriesCurried Macaroni