Stir in the pint of liquor, and boil the same over the
fire, stirring it frequently, till it is thick and smooth like very thick
gruel. Taste it, and if it is not sufficiently acid add a few drops of
lemon-juice✪ Curried Mutton. Draw the pan back, put in the slices of meat, cover
them with the sauce, and let them heat gently by the side of the fire
200
A YEAR'S COOKERY.
for half an hour. The liquid must on no account boil, or the meat
will be hard. Just before serving hold it over the fire for a minute
to make it hot (but still, do not let it boil), put it on a dish, pile the
rice round it like a wall, and serve. The sauce for curry should
not be liquid, but thick. If apples are not at hand, green goose¬
berries or lemon-juice will supply the acidity required. The addition
of a little freshly-grated cocoa-nut or grated Brazil nuts gives a
pleasant variety of flavour. Good curry, if accompanied, as it
should be, by rice, boiled so that every grain is separate, does not
need potatoes with it. To boil rice for curries, see July 21st.
Curry is an excellent dish for hot weather, and is highly esteemed
in hot countries. Treacle Pudding (March 28th); Cheese (June 8th).
Things that must not be Forgotten.
1. Boil up the brine, or, if necessary, make fresh brine (January
13th), and lay the flank of beef in it.
2. Cut off one-third of the sugar-cured ham and soak it all night
in cold water. If very dry, a ham should be soaked for twenty-four
hours.
May 27th.
Breakfast.
Luncheon.
Buttered Eggs. Minced Mutton.
Calf’s Head Mould. Plain Rice Pudding.
Hot Buttered Toast.
Dry Toast.
Honey.
Brown and White Bread and
Butter.
Milk Porridge.
Dinner,
Sole au Gratin.
Stewed Steak.
Mashed Potatoes.
Turnip-tops.
Hayrick Puddings.
Cheese.
Marketing.
For the Bay.— A pair of thick fresh Soles (January 3rd) ; three pounds of tender
Steak, cut evenly and about an inch and a half thick {see Marketing, January
1st) ,• Potatoes ; Turnip-tops ; one-pennyworth of Parsley.
For To-morrow.— A keg or a bottle of Anchovies, if there are none in the houses
Muffins (January 29th).
Breakfast. — Buttered Eggs (January 16tli); Milk Porridge
(June 13 th).
Luncheon. — Minced Midton (January 20th) ; Plain Rice Pudding
(February 24th).
Dinner. — Sole au Gratin (May 3rd) ; Stewed Steak (January
31st); Mashed Potatoes (May 12th) • Turnip-tops (see Cabbage, June
4th) ; Hayrick Puddings (March 19th); Cheese (June 8th).
Things that must not be Forgotten.
1. Preserve any little pieces of steak that may be left ; they can
be used for the Shepherd’s Pie to-morrow.
A YEAR'S COOKERY.
201
2. Fillet the anchovies and prepare the stock for anchovy toast
to-morrow (January 8tli).
3. Make the rhubarb mould for dinner to-morrow (June 3rd).
A year's cookery
1880Page 160 · 2 recipe records on this page
Presented as published in 1880. 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
Stir in the pint of liquor, and boil the same over the fire, stirring it frequently, till it is thick and smooth like very thick gruel. Taste it, and if it is not sufficiently acid add a few drops of lemon-juice. Draw the pan back, put in the slices of meat, cover them with the sauce, and let them heat gently by the side of the fire
for half an hour. The liquid must on no account boil, or the meat will be hard. Just before serving hold it over the fire for a minute to make it hot (but still, do not let it boil), put it on a dish, pile the rice round it like a wall, and serve. The sauce for curry should not be liquid, but thick. If apples are not at hand, green gooseberries or lemon-juice will supply the acidity required. The addition of a little freshly-grated cocoa-nut or grated Brazil nuts gives a pleasant variety of flavour. Good curry, if accompanied, as it should be, by rice, boiled so that every grain is separate, does not need potatoes with it. To boil rice for curries, see July 21st. Curry is an excellent dish for hot weather, and is highly esteemed in hot countries. Treacle Pudding (March 28th); Cheese (June 8th).
Things that must not be Forgotten.
1. Boil up the brine, or, if necessary, make fresh brine (January 13th), and lay the flank of beef in it.
2. Cut off one-third of the sugar-cured ham and soak it all night in cold water. If very dry, a ham should be soaked for twenty-four hours.
May 27th.
Breakfast.
Luncheon.
Buttered Eggs. Minced Mutton.
Calf’s Head Mould. Plain Rice Pudding.
Hot Buttered Toast.
Dry Toast.
Honey.
Brown and White Bread and Butter.
Milk Porridge.
Dinner,
Sole au Gratin. Stewed Steak. Mashed Potatoes. Turnip-tops. Hayrick Puddings. Cheese.
Marketing.
For the Bay.— A pair of thick fresh Soles (January 3rd) ; three pounds of tender Steak, cut evenly and about an inch and a half thick {see Marketing, January 1st) ,• Potatoes ; Turnip-tops ; one-pennyworth of Parsley.
For To-morrow.— A keg or a bottle of Anchovies, if there are none in the houses Muffins (January 29th).
Breakfast. — Buttered Eggs (January 16tli); Milk Porridge (June 13 th).
Luncheon. — Minced Midton (January 20th) ; Plain Rice Pudding (February 24th).
Dinner. — Sole au Gratin (May 3rd) ; Stewed Steak (January 31st); Mashed Potatoes (May 12th) • Turnip-tops (see Cabbage, June 4th) ; Hayrick Puddings (March 19th); Cheese (June 8th).
Things that must not be Forgotten.
1. Preserve any little pieces of steak that may be left ; they can be used for the Shepherd’s Pie to-morrow.
2. Fillet the anchovies and prepare the stock for anchovy toast to-morrow (January 8tli).
3. Make the rhubarb mould for dinner to-morrow (June 3rd).
Records on this page
Curried MuttonCurry