CURRANTS, To Propagate by Layers. — Trim off all the leaves
of the shoot intended to be layered, with the exception of half a dozen ;
make an incision half way through it from a joint upwards, and keep it
open with a small splint of wood ; mix a little gray sand with the mould,
bend the layer down, and peg it into the soil, covering it with half an inch
of earth ; let it remain for two days, then give it a good watering.
5i
CURRY POWDER, Best Way of Using. — To one tablespoonful
of curry powder, add one of flour, a cupful of milk, a little lemon juice,
and salt✪ Curry Powder, Best Way of Using. Add it to the liquor of any kind of stew about twenty minutes
before serving.
CURRY POWDER, To Make. — Mix together four ounces each
of turmeric, coriander, and black pepper ; three ounces of fenugreek, two
ounces of ginger ; one ounce each of cumin seed and ground rice ; and
half an ounce each of cardamums and cayenne pepper. Dry them well,
reduce to a fine powder, and keep in a closely corked bottle.
CURRY SOUP. — This may be made from ox-cheek, cow-heel,
rabbit, or fowl, but is best prepared from the two first mentioned. Cut up
the meat, soak it well, and put it into a stew-pan with three or four sliced
onions, a bunch of pot herbs, a little butter, salt, and pepper, half a
pound of soaked rice, and a teaspoonful of curry powder✪ Curry Soup. Stew for four
hours. For a rabbit or fowl twenty minutes will be sufficient, provided the
rice is first parboiled.
CUSTARD (BAKED). — Boil cinnamon and mace in a pint of
cream or new milk. Strain, and when cold mix it well with six eggs, a
spoonful of orange-flower water, with sugar and nutmeg to taste. Pour
into cups and bake in a slow oven for about half an hour.
CUSTARD (BOILED), A Rich. — Boil a quart of cream with a
stick of cinnamon✪ Custard (Baked) and some lemon peel until it tastes of the spice ; then
beat up the yolks of twelve eggs and the whites of nine, sweeten them
sufficient for the whole, and put them with the cream into a saucepan and
simmer till of the proper consistence, stirring one way the whole of the time,
then flavour with ratafia or brandy.
CUSTARD (BOILED), Plain. — This is made like the rich
custard, with the exception that milk is used instead of cream. Bay
leaves, or half a dozen bitter almonds may be boiled with the milk instead
of the spice and lemon peel.
CUSTARD (LEMON). — Beat up the yolks of six or eight eggs
till quite white ; add a pint of boiling water, the grated rinds of two lemons
and the juice of the same ; sweeten to taste, and stir over the fire ; when
sufficiently thick, add a glass of sherry and the same quantity of brandy ;
give it a scald up, and pour into cups. Serve cold.
CUSTARD PUDDING. — Boil a quart of new milk, stir in a little
fine flour. Beat up the yolks of two or three eggs, according to size, sweeten
with sugar, add a little grated nutmeg, and a teaspoonful of orange or
lemon juice✪ Custard (Boiled), Plain. Mix, and boil in a basin or bake in a dish for three-quarters
of an hour.
CUTLETS (INDIAN). — Take potatoes, onions, flour✪ Cutlets (Indian), and fat.
Peel the potatoes, and scrape them as fine as flour ; then mix it with the
flour (instead of suet) ; work it up to a fine paste, and flatten it out with
the hand. Cut the meat into small pieces and put it in the centre of the
paste, with a little onion chopped fine. Make the paste into a ball, with
the meat inside ; flatten it out a little, and fry till it is well done.
Page 56 · 8 recipe records on this page
Presented as published in 1891. 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
CURRANTS, To Propagate by Layers. — Trim off all the leaves of the shoot intended to be layered, with the exception of half a dozen ; make an incision half way through it from a joint upwards, and keep it open with a small splint of wood ; mix a little gray sand with the mould, bend the layer down, and peg it into the soil, covering it with half an inch of earth ; let it remain for two days, then give it a good watering.
CURRY POWDER, Best Way of Using. — To one tablespoonful of curry powder, add one of flour, a cupful of milk, a little lemon juice, and salt. Add it to the liquor of any kind of stew about twenty minutes before serving.
CURRY POWDER, To Make. — Mix together four ounces each of turmeric, coriander, and black pepper ; three ounces of fenugreek, two ounces of ginger ; one ounce each of cumin seed and ground rice ; and half an ounce each of cardamums and cayenne pepper. Dry them well, reduce to a fine powder, and keep in a closely corked bottle.
CURRY SOUP. — This may be made from ox-cheek, cow-heel, rabbit, or fowl, but is best prepared from the two first mentioned. Cut up the meat, soak it well, and put it into a stew-pan with three or four sliced onions, a bunch of pot herbs, a little butter, salt, and pepper, half a pound of soaked rice, and a teaspoonful of curry powder. Stew for four hours. For a rabbit or fowl twenty minutes will be sufficient, provided the rice is first parboiled.
CUSTARD (BAKED). — Boil cinnamon and mace in a pint of cream or new milk. Strain, and when cold mix it well with six eggs, a spoonful of orange-flower water, with sugar and nutmeg to taste. Pour into cups and bake in a slow oven for about half an hour.
CUSTARD (BOILED), A Rich. — Boil a quart of cream with a stick of cinnamon and some lemon peel until it tastes of the spice ; then beat up the yolks of twelve eggs and the whites of nine, sweeten them sufficient for the whole, and put them with the cream into a saucepan and simmer till of the proper consistence, stirring one way the whole of the time, then flavour with ratafia or brandy.
CUSTARD (BOILED), Plain. — This is made like the rich custard, with the exception that milk is used instead of cream. Bay leaves, or half a dozen bitter almonds may be boiled with the milk instead of the spice and lemon peel.
CUSTARD (LEMON). — Beat up the yolks of six or eight eggs till quite white ; add a pint of boiling water, the grated rinds of two lemons and the juice of the same ; sweeten to taste, and stir over the fire ; when sufficiently thick, add a glass of sherry and the same quantity of brandy ; give it a scald up, and pour into cups. Serve cold.
CUSTARD PUDDING. — Boil a quart of new milk, stir in a little fine flour. Beat up the yolks of two or three eggs, according to size, sweeten with sugar, add a little grated nutmeg, and a teaspoonful of orange or lemon juice. Mix, and boil in a basin or bake in a dish for three-quarters of an hour.
CUTLETS (INDIAN). — Take potatoes, onions, flour, and fat. Peel the potatoes, and scrape them as fine as flour ; then mix it with the flour (instead of suet) ; work it up to a fine paste, and flatten it out with the hand. Cut the meat into small pieces and put it in the centre of the paste, with a little onion chopped fine. Make the paste into a ball, with the meat inside ; flatten it out a little, and fry till it is well done.
Records on this page
Curry Powder, Best Way of UsingCurry SoupCustard (Baked)Custard (Boiled), A RichCustard (Boiled), PlainCustard (Lemon)Custard PuddingCutlets (Indian)