The "Queen" cookery books: Breakfast and Lunch Dishes

to the side to keep hot but no longer to cook, and allow the addition to steep in this sauce for an hour at least, though several will not hurt it ; then, when wanted, draw it back to the fire and let it heat well, without, however, actually boiling, which would toughen the meat, &c. If flesh meat is used for the curry, cut it up fairly small and fry it lightly for two or three minutes in loz. of butter or clarified dripping, with a minced shallot, then add it to the curry sauce and let it steep for an hour or so ; bring it gently to the simmer and let it continue very gently for twenty-five to thirty minutes in a partially uncovered pan. It is at this time that the various seasonings should be added. For instance, tamarind pulp (for this take half a small pot of tamarinds and rub it through a fine sieve, using about half a pint of boiling water to help it through, stir this together, then add it to the rest of the curry) ; or else a teaspoonful of green ginger grated very finely may be stirred in, together with a few raisins, or some lemon juice, &c. At the last stir into the curry a gill oi rich cocoanut or almond milk ; or two or three spoonfuls of cream may be stirred in, just as you are about to serve the curry. The recipe for this milk has already been given. Any fish, flesh, or fowl may be curried by this recipe, which, it maybe mentioned, is for lib. of meat of any kind, fresh or cooked. Beef or mutton are excellent for curry, though abroad chicken are chiefly used, cut up into neat pieces, the pint of stock being obtained from the bones, giblets, &c. In this country pork is much liked served in this way. H 98 BREAKFAST AND LUNCH DISHES. A curry made by this metliod can bo most success- fully boated if |oz. of minced shallot or onion and a teaspoonful of curry powder be fried in l^oz.of l)utter, moistened with a cupful of milk or stock, and, when this lias boiled up, added to the curry left over and all re-heated together gently. But remember that curry must always stand in a china basin or bowl, unless cooked in an earthenwai’e casserole. It cannot be left safely to cool in a metal pan. The above is only one amongst many methods of making curry, but I can guarantee its success if the directions are strictly' adhered to. It is an Indian recipe. A Cingalese or Malay curry is especially noticeable for the preponderance of the cocoanut in its manufacture, and is especially suitable for fish or egg curries. It is, moreover, much milder than ordinary curries ; indeed it is really more of a fricassee than a curry, as the powder shines chiefly by its absence. Try it thus : Fry 2oz. or 3oz. of sliced shallot in l^oz. to 2oz. of butter till tender but scarcely coloured, then add about a spoonful of Malay curry powder, half the quantity of creme de riz, and a pinch of caster sugar, moistening this gradually as it cooks with about half a pint of cocoanut milk ; then add half a pint of stock (fish, chicken, or vegetable, according to the material to be curried), and lastly lay in the meat, &c., together, if liked, with a good teasjDOonfiil of grated green ginger, and the skin of two or three green chillies cut into strips (be sure you take out the seeds). Let this all soak together witljout cooking for half an hour or more, as you please ; then draw the j>an back to CURRIES AND PILAFFS. 99