Roil six ounces of ribband maccaroni for fifteen minutes, in water
slightly salted, with a very small bit of butter dissolved in it ; drain
it perfectly, and then put it into a full pint and a quarter of good
beef or veal stock or gravy, previously mixed and boiled for twenty
minutes, with a small tablespoonful of fine currie-powder, a tea-
spoonful of arrowroot, and a little lemon-juice✪ Curried Macaroni. Heat and toss the
* Unless the meat De extremely tender, and cut small, it will require from ten to
fifteen minutes stewing: when no liquid is added, it must be stirred without
intermission, or the paste will burn to the pan. It answers well for cutlets, and
for mullagatawny soup also; but makes a very mild currie.
CHAP, xvi.] CUBBIES, POTTED MEATS, ETC.
801
maccaroni gently in this until it is well and equally covered with it.
A small quantity of rich cream, or a little bechamel , will very much
improve the sauce, into which it should be stirred just before the
maccaroni is added, and the lemon-juice should be thrown in after-
wards. This dish is, to our taste, far better without the strong
flavouring of onion or garlic, usually given to curries ; which can,
however, be imparted to the gravy in the usual way, when it is
liked.
Ribband maccaroni, 6 oz. : 15 to 18 minutes. Gravy, or good
beef or veal stock, full pint and i ; fine currie-powder, 1 small
tablespoonful; arrow-root, 1 teaspoonful; little lemon-juice : 20
minutes. Maccaroni in sauce, 3 to 6 minutes.
Obs. — An ounce or two of grated cocoa-nut, simmered in the
gravy for half an hour or more, then strained and well pressed from
it, is always an excellent addition. The pipe maccaroni, well curried,
is extremely good : the sauce for both kinds should be made with
rich gravy, especially when the onion is omitted. A few drops of
eschalot-vinegar can be added to it when the flavour is liked.
CURRIED EGGS.
Boil six or eight fresh eggs quite hard, as for salad, and put them
aside until they are cold Mix well together from two to three
ounces of good butter, ana from three to four dessertspoonsful of
currie-powder ; shake them in a stew-pan or thick saucepan, over a
clear but moderate fire for some minutes, then throw in a couple of
mild onions finely minced, and fry them gently until they are
tolerably soft : pour to them, by degrees, from half to three quarters
of a pint of broth or gravy, and stew them slowly until they are
reduced to pulp ; mix smoothly a small cup of thick cream with two
teaspoonsful of wheaten or of rice-flour✪ Curried Eggs, stir them to the currie, and
simmer the whole until the raw taste of the thickening is gone.
Cut the eggs into half inch slices, heat them quite through in the
sauce without boiling them, and serve them as hot as possible.
CURRIED SWEETBREADS. ✪ Curried Sweetbreads
Page 277 · 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
Roil six ounces of ribband maccaroni for fifteen minutes, in water slightly salted, with a very small bit of butter dissolved in it ; drain it perfectly, and then put it into a full pint and a quarter of good beef or veal stock or gravy, previously mixed and boiled for twenty minutes, with a small tablespoonful of fine currie-powder, a teaspoonful of arrowroot, and a little lemon-juice. Heat and toss the
* Unless the meat De extremely tender, and cut small, it will require from ten to fifteen minutes stewing: when no liquid is added, it must be stirred without intermission, or the paste will burn to the pan. It answers well for cutlets, and for mullagatawny soup also; but makes a very mild currie.
CHAP. xvi.] CURRIES, POTTED MEATS, ETC.
maccaroni gently in this until it is well and equally covered with it. A small quantity of rich cream, or a little bechamel , will very much improve the sauce, into which it should be stirred just before the maccaroni is added, and the lemon-juice should be thrown in afterwards. This dish is, to our taste, far better without the strong flavouring of onion or garlic, usually given to curries ; which can, however, be imparted to the gravy in the usual way, when it is liked.
Ribband maccaroni, 6 oz. : 15 to 18 minutes. Gravy, or good beef or veal stock, full pint and i ; fine currie-powder, 1 small tablespoonful; arrow-root, 1 teaspoonful; little lemon-juice : 20 minutes. Maccaroni in sauce, 3 to 6 minutes.
Obs. — An ounce or two of grated cocoa-nut, simmered in the gravy for half an hour or more, then strained and well pressed from it, is always an excellent addition. The pipe maccaroni, well curried, is extremely good : the sauce for both kinds should be made with rich gravy, especially when the onion is omitted. A few drops of eschalot-vinegar can be added to it when the flavour is liked.
CURRIED EGGS.
Boil six or eight fresh eggs quite hard, as for salad, and put them aside until they are cold Mix well together from two to three ounces of good butter, ana from three to four dessertspoonsful of currie-powder ; shake them in a stew-pan or thick saucepan, over a clear but moderate fire for some minutes, then throw in a couple of mild onions finely minced, and fry them gently until they are tolerably soft : pour to them, by degrees, from half to three quarters of a pint of broth or gravy, and stew them slowly until they are reduced to pulp ; mix smoothly a small cup of thick cream with two teaspoonsful of wheaten or of rice-flour, stir them to the currie, and simmer the whole until the raw taste of the thickening is gone. Cut the eggs into half inch slices, heat them quite through in the sauce without boiling them, and serve them as hot as possible.
CURRIED SWEETBREADS.
Records on this page
Curried MacaroniCurried EggsCurried Sweetbreads