Cookery book

Curry 2 lbs. lean meat. 1 small onion chopped. # pint brown stock. Juice of 4 lemon. 4 oz. flour. I oz. sultanas. 1-2 tablespoonsful curry 1 teaspoonful chutney or jam. powder. I raw tomato or 1 tablespoon- 2 ozs. dripping. ful tomato sauce. 1 small apple chopped. Method.—Cut the meat into neat pieces and fry in the dripping. Remove from the pan and fry the onion for a few minutes, but do not brown. Add the flour and curry powder and cook for a few minutes. This prevents the curry from looking green. Mix in the stock and all the other ingredients, bring to the boil. Return the meat to the saucepan and allow to simmer until the meat is cooked (about 2 hours). If cooked meat, cooked vegetables or hard-boiled eggs are being curried, the sauce is made in the same way and simmered for 15 minutes, or till the onion is cooked. ‘The cooked food 1s then reheated in the sauce. Raw fish can be curried, but should only cook for 15 minutes. Serve plain boiled rice as the accompaniment to all curries. Boiled Rice 2 OZS. rice. 1 teaspoonful lemon juice or vinegar. Pinch of salt. Method.—Rice should be cooked ina large quantity of water. Bring the water to the boil, add the salt and lemon juice. Wash the rice immediately before putting it into the saucepan. Boil quickly without a lid, skimming when required, for 7-12 minutes or until soft. Pour a teacupful of cold water into the saucepan, strain and put the rice on a plate in a warm place for a few minutes, to dry before serving. If cooked in this way the grains will be whole and separate. Hot Pot Number 5. Time 2-23 hours. Shelf 5th. 2 lbs. beef or neck of mutton. I oz. dripping. 2 lbs. potatoes. 4 pint of stock or water. 4 lb. onions. Seasoning. Method.—Cut the meat into neat pieces. Slice the onions thinly, peel and quarter the potatoes. Arrange the meat and vegetables alternately in the hot pot, seasoning well. Pour in the liquid and arrange a layer of potato over the top—put pieces of dripping on the top of the potato and put a greased paper on top. Cook in the oven for about 2-24 hours. For the last 4 hour remove the paper and allow the potatoes to brown. Irish Stew 3 Ibs. neck of mutton. I pint of water. 2 lbs. potatoes. Pepper and salt. + lb. onions. Method.—Cut the meat into neat pieces and remove the fat. Slice the onions and half of the potatoes. Arrange the meat, onions and potatoes in layers in a saucepan, having a layer of potatoes at the bottom. Add the water and simmer very gently until the meat is tender. Add the remainder of the potatoes, cut in large pieces, about 4 hour before the meat is cooked. Time about 2-3 hours according to the quantity of meat. Care should be taken that the water is not sufficient to cover the meat and vegetables, otherwise there will be an excess of liquid in the stew. This may be varied to make a mutton stew by adding carrots — and turnips to taste. Liver and Bacon 4 Ib. liver. 2 tablespoonsful seasoned flour. 6-8 rashers of fat bacon. 14-2 gills of stock. Method.—Prepare the liver by removing the skin and cutting inslices about } inch thick, then soaking in warm water (salted) for about 15 minutes. Cut the rind off the bacon. Drain and dry the liver and coat it with seasoned flour. Fry the bacon very lightly and put it on a hot dish, which should have been put on a saucepan of steaming water and covered to keep thoroughly hot. Put the bacon rind in the frying-pan and a little extra fat if required, and cook the liver gently, turning once. The time will vary according to the thickness of the slices and the taste of the cook, but about 10 minutes should be sufficient. When cooked put on the dish with the bacon on top.