Cassell's dictionary of cookery

Take two large onions, and slice and fry them. Fry the meat you mean to curry, cut into small dice, in the same pan, first taking out the onions ; stir into it a pint of good gravy well seasoned, two tablespoonfuls of curry powder, and a little salt ; add it to the meat, and stew gently twenty minutes. When nearty done add the juice of a lemon, and serve up with boiled rice No. 36. 90. Vixagaret of Beef. Cut small thin slices of boiled beef, put them in a salad-bowl with sliced beetroot, quarters of hard-boiled eggs, and cold kidney potatoes; season with pepper and salt, three table-spoonfuls of salad oil, two of vinegar, chopped shallot and parsley ; mix and pour over. Serve for lunch or made-up dinner. 91. Gateau Australiex. Take a pie-dish, and butter it ; cut hard-boiled eggs in slices, lay them round the sides of the dish and at the bottom. Then put slices of beef and mutton, and ham and bacon, and spread sliced pickles over each layer, with pepper, salt, and nutmeg; pour over it some good rich well-seasoned gravy in which one ounce of gelatine has been dissolved ; let it stand till cold, turn out, and garnish with parsley. 92. TiMBALE de Macaroxi. Boil some macaroni in water and one ounce of butter; when it has boiled a few minutes strain off the water, and return it to the stewpan with half a pint of stock ; boil slowly on a stove till tender. Then add to it some diced mutton well seasoned, and a little grated cheese;, make all hot together, then set to cool. Butter a mould, well sprinkle with bread-crumbs, and Hne with common puff paste ; put in the meat and macaroni quite cold, cover with paste, and bake in a rather slow oven. When done, turn it out of the mould, cut off the top, and pour white sauce over and in the dish. 93. Carrole de Ris. Boil the rice {see No. 36) , put it into a pan with a good slice of ham and an onion, and stew it over a gentle fire till tender. Have ready a mould lined with very thin slices of bacon. Mix the yolks of three eggs with the rice, and then line the bacon with it about half an inch thick. Put into it a ragout of either beef or mutton or Australian rabbit. Fill up the mould, and cover close with rice. Bake it in the oven an hour, turn it on to a dish, and send it to table with gravy or curry sauce. 94. Sliced Beef with Mayoxxaise Sauce. Lay trimly-cut slices of beef on a meat-dish with a little very finely-scraped horseradish here and there over it. Spread over it thin TIN (977) TIN slices of cold boiled beetroot. Pour over a mayonnaise sauco made thus : — Take a basin, place therein three yolks of eggs, a little pepper and salt, and stir quickly with a wooden spoon. Work into it by slow degrees half a pint of salad oil and half a gill of tarragon vinegar. If it is well made it should be firm and creamy. This quantity is enough for a very large dish. 95. Larded Beef. Turn out a shape of beef with a larding-needle, put strips of fat bacon through from side to side. Serve when cold with garnish of parsley. 96. Sliced Beef a*nd Cucumber.