Cassell's dictionary of cookery

I pound of butter very smoothly with a dessertj sjDoonful of curiy powder, a dessert-spoonful of curry paste, and one leaf of mint dried and powdered. Fry in this two large onions cut in I slices. 'When tender press the pulps through a sieve, return it to the saucepan, and add the veal and a breakfast-cupful of good stock. j Simmer gently for forty minutes. Just before I serving, squeeze over it the juice of a lemon. t When the flavour is liked, a quarter of a clove ! of garlic may be stewed with the meat. Pro- I bable cost, 2s. 6d. Sufficient for four or five I persons. CUR (176) CUB Curry, Kebobbed. — Kebobbed or kibbuted curry very much resembles any other, :he difference being that half the meat consists of pork, either fresh or pickled, and that the pieces are run through with small skewers about four- inches long, before being cooked, and by means of them are fastened to the jack and basted well during cooking. They are tirst dusted with curry powder. The sauce is made by frying until tender a small acid apple, a clove of garlic, and two small onions, then pressing them through a sieve, and mixing with them a table-spoonful of curry powder, half a tea- spoonful of salt, and the same of pejaper. The paste should be mixed smoothly with a cupful of gravy, and simmered gently with the meat until tender. A bay-leaf may be stewed with the gravy. The juice of a lemon should be added before serving. Simmer for half an hour. Probable cost, 6d., exclusive of the meat. Sufficient for four or five persons. ^ Ctirry Liquid, Essence of.— Put three ounces of powder [see Curry Powder) into a quart of strong vinegar. Let it remain for a fortnight, then strain off the clear liquid, and put into bottles for use. Cork closely. Probable cost, Is. A dessert-spoonful will flavour half a pint of sauce or gravy. Curry, Madras. — Slice one large or two small onions, and fry them in three oimces of butter till they are lightly browned. !Mix a dessert-spoonful of curry powder, a dessert-spoonful of curry paste, and a tea-spoonful of ground rice smoothly with the butter, and add a salt-spoonful of salt, and a breakfast-cupful of good gravy. Cut about one pound of meat, either fowl, rabbit, veal, or beef, into convenient-sized pieces, about one inch and a half square. Put these in with the gravy, and simmer gently for forty minutes. Remember to stir it every few minutes. A little rasped cocoa-nut, or the strained juice of a lemon, or an acid apple, is an improvement to the curry, which should be served with a border of lice round the dish. Probable cost, Is. 8d. Sufficient for four persons.