CURRANT WINE. — Gather
the currants when ripe, strip them, and
squeeze out the juice ; to one gallon of
the juice put two gallons of cold water
and two spoonfuls of yeast ; let it fer-
ment two days ; strain through a hair
sieve ; and to every gallon of liquor add
3 lbs. of loaf-sugar, stir it well together,
put it in a good cask ; to every 10
gallons of wine put one quart of
brandy ; close well up and let it stand
four months, then bottle it ; a few rasp-
berrie✪ Currant Wines will improve the flavour.
CURRY, Indian way of Dress-
ing. — Stew your meat in water
enough to cover it. Mix the curry
powder with milk, salt, and lemon
juice ; add this to the meat liquor ; fry
a few onions✪ Curry, Indian Way of Dressing to a light brown, and put
them in just before dishing.
CURRY POWDER.— Take 3
ozs. of coriander ; 1 oz. of black pepper ;
mustard and ginger, of each % oz. ;
lesser cardamoms, cayenne, and cum-
min seed, of each, % oz. Dty them
well, and powder fine; mix, and keep
in a well-stopped bottle.
CURRY STEW.— Cow-heel is
the best material for a dish of curry.
Being mucilaginous, it absorbs the
nature of the curry, and gives a better
flavour to the meat. If a rabbit or fowl,
cut into small bits, add butter, or rich
gravy to the meat, and onion in thin
slices ; put into a stew-pan. Stew over
a gentle fire for twenty minutes. Mix
a tablespoonful of flour with one of
salt, in water, half a cupful of cream, if
you like, and three or four teaspoonfuls
of curry powder, and the juice of a
lemon✪ Curry Stew. Stir all well together, and boil
from ten to twenty minutes.
CURRY, to Dress. — Cut up
fowls or rabbits ; put yf lb. of butter
into a stew-pan, and when melted put
In the meat, with two onions sliced ;
brown well, and add % pint of gravy ;
simmer 20 minutes ; mix in a basin a
tablespoonful of curry powder, one of
flour, and a little salt, mix it smooth
with water ; simmer all in the pan ao
minutes ; add lemon juice, and a bit of
butter.
CUSTARDS, Almond. — Take
of almonds, lb., blanch and beat
them very fine, put them into a pint of
cream, with two spoonfuls of rosewater.
Sweeten it to your palate ; beat up the
yolks of four eggs✪ Custards, Almond, very fine, and put
them in. Stir altogether one way over
the fire, till it is thick, and then pour it
into cups.
CUSTARDS, Baked.— Boil a
pint of cream with some mace and cin-
namon : and when it is cold, take 4
yolks and 2 whites of eggs, a little rose
and orange-flower water, sack, nutmeg,
and sugar to your palate✪ Custards, Baked. Mix them
well, and bake it in cups.
Or, pour into a deep dish, with or
without lining or rim of paste ; grate
nutmeg and lemon peel over the top,
and bake it in a slow oven about thirty
minutes.
CUSTARDS, Beast. — Set a
pint of beast over the fire with a little
cinnamon, and three bay leaves, and
let it be boiling hot. Then take it off,
and have ready mixed a spoonful of
flour, and the same of thick cream.
Pour the hot beast upon it by degrees,
mix it well together, and sweeten it to
your taste. You may bake it either with
crust or in cups.
Consult me
1902Page 184 · 5 recipe records on this page
Presented as published in 1902. 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
CURRANT WINE. — Gather the currants when ripe, strip them, and squeeze out the juice ; to one gallon of the juice put two gallons of cold water and two spoonfuls of yeast ; let it ferment two days ; strain through a hair sieve ; and to every gallon of liquor add 3 lbs. of loaf-sugar, stir it well together, put it in a good cask ; to every 10 gallons of wine put one quart of brandy ; close well up and let it stand four months, then bottle it ; a few raspberries will improve the flavour.
CURRY, Indian way of Dressing. — Stew your meat in water enough to cover it. Mix the curry powder with milk, salt, and lemon juice ; add this to the meat liquor ; fry a few onions to a light brown, and put them in just before dishing.
CURRY POWDER.— Take 3 ozs. of coriander ; 1 oz. of black pepper ; mustard and ginger, of each % oz. ; lesser cardamoms, cayenne, and cummin seed, of each, % oz. Dty them well, and powder fine; mix, and keep in a well-stopped bottle.
CURRY STEW.— Cow-heel is the best material for a dish of curry. Being mucilaginous, it absorbs the nature of the curry, and gives a better flavour to the meat. If a rabbit or fowl, cut into small bits, add butter, or rich gravy to the meat, and onion in thin slices ; put into a stew-pan. Stew over a gentle fire for twenty minutes. Mix a tablespoonful of flour with one of salt, in water, half a cupful of cream, if
you like, and three or four teaspoonfuls of curry powder, and the juice of a lemon. Stir all well together, and boil from ten to twenty minutes.
CURRY, to Dress. — Cut up fowls or rabbits ; put yf lb. of butter into a stew-pan, and when melted put In the meat, with two onions sliced ; brown well, and add % pint of gravy ; simmer 20 minutes ; mix in a basin a tablespoonful of curry powder, one of flour, and a little salt, mix it smooth with water ; simmer all in the pan ao minutes ; add lemon juice, and a bit of butter.
CUSTARDS, Almond. — Take of almonds, lb., blanch and beat them very fine, put them into a pint of cream, with two spoonfuls of rosewater. Sweeten it to your palate ; beat up the yolks of four eggs, very fine, and put them in. Stir altogether one way over the fire, till it is thick, and then pour it into cups.
CUSTARDS, Baked.— Boil a pint of cream with some mace and cinnamon : and when it is cold, take 4 yolks and 2 whites of eggs, a little rose and orange-flower water, sack, nutmeg, and sugar to your palate. Mix them well, and bake it in cups.
Or, pour into a deep dish, with or without lining or rim of paste ; grate nutmeg and lemon peel over the top, and bake it in a slow oven about thirty minutes.
CUSTARDS, Breast. — Set a pint of breast over the fire with a little cinnamon, and three bay leaves, and let it be boiling hot. Then take it off, and have ready mixed a spoonful of flour, and the same of thick cream. Pour the hot beast upon it by degrees, mix it well together, and sweeten it to your taste. You may bake it either with crust or in cups.
Records on this page
Currant WineCurry, Indian Way of DressingCurry StewCustards, AlmondCustards, Baked