Some people fry the meat and onion together till
brown ; but from experience I find it best to do the onions
first, and then let all steam with the chicken.
CURRY {CUCUMBER).
(A Cape Dish.)
Take four large cucumbers that are turning yellow ;
peel carefully (be particular that no bitter be left), take
out the seeds, cut in halves, or if large in three pieces, stuff
with forcemeat, made as follows : one pound of mutton
(fresh or cold) minced, one slice of bread soaked in milk,
one ^^g, a little salt and pepper, a dessertspoonful of
curry powder. Mix well together, stuff the cucumber with
this. Then take two large onions, fry a nice brown ; make
a paste of curry powder one ounce, one teaspoonful of
sugar, one tablespoonful of vinegar, a cup of stock, a good
tablespoonful of dripping✪ Curry (Cucumber) (butter is better) ; simmer in a flat
stewing-pot. Arrange the stuffed cucumber in this, and
let it simmer on a moderate heat for two hours. Serve
with boiled rice, (This is a very nic? mtr^f or lunch dish.)
45
C] CURRY (GOOD MUTTON— VEGETABLE).
CURRY (A GOOD MUTTON).
Ingredients.
1 lb. of Mutton (a lb. of thick rib make i teaspoonful of Salt.
a nice dish). i tablespoonful of Vinegar.
2 Large Onions. i tablespoonful of good Curry Powder
2 sour Apples or Tomatoei. (if not sure of the Curry Powder add a
2 teaspoonfuis of Sugar. teaspoonful of Indian Currie Paste).
Cut the mutton in nice little pieces. Fry the mutton
and onion a nice brown, cut the apple or tomato in slices,
mix with curry powder and other ingredients ; stir all well
together. If the meat is lean a small piece of butter is an
improvement. Simmer for two hours gently. Serve with
boiled rice. Cold meat cut in slices, and simmered in this
mixture of curry, etc., for two hours, does very well.
CURRY {ANOTHER MUTTON).
(This was taught me by an Indian Cook.)
Take three pounds of mutton out of the leg ; cut into
small, square pieces, and put into the pot. Slice up a
large onion thinly ; put that on the top of the meat. Now
make a paste of two tablespoonfuls of curry powder, one
tablespoonful of brown sugar, two tablespoonfuls of vinegar✪ Curry (Another Mutton).
If apples are in season, slice up two or three and add to it.
Stir all together, and put this on the top of the sliced
onions. Shut up the pot ; let it simmer gently. No water
to be added. After an hour, stir all well together. Let it
simmer gently another hour. Just before' serving, if it
should be dry, add half a cup of milk and a tablespoonful
of tomato sauce. Serve with rice.
CURRY {VEGETABLE).
Chop four onions and four apples, put them in a pan
with a quarter of a pound of butter, let them fry a light
brown ; add a tablespoonful of curry powder, a little stock,
and some salt✪ Curry (Vegetable).
CURRY— CUCUMBER " SAMBAL "—CUSTARD. [C
Parboil six large potatoes whole ; cut them up, and put
them with other ingredients. Let all stew gently for an
hour. Cover the pot Vegetable marrow makes a very
nice curry.
CURRY.
%et also Eggs (Curried), " Bobotee," " Sasaties," Soup (Cutry), and
receipt for Rice.
CUCUMBER "SAMBAL,"
(A Malay Dish.)
Ingredients.
• young Cucumbers. Vinegar, or Lemon.
Cayenne. Salt.
Soy. A Spring Onion✪ Cucumber Sambal.
Page 20 · 5 recipe records on this page
Presented as published in 1891. 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
Some people fry the meat and onion together till brown ; but from experience I find it best to do the onions first, and then let all steam with the chicken.
CURRY {CUCUMBER). (A Cape Dish.)
Take four large cucumbers that are turning yellow ; peel carefully (be particular that no bitter be left), take out the seeds, cut in halves, or if large in three pieces, stuff with forcemeat, made as follows : one pound of mutton (fresh or cold) minced, one slice of bread soaked in milk, one egg, a little salt and pepper, a dessertspoonful of curry powder. Mix well together, stuff the cucumber with this. Then take two large onions, fry a nice brown ; make a paste of curry powder one ounce, one teaspoonful of sugar, one tablespoonful of vinegar, a cup of stock, a good tablespoonful of dripping (butter is better) ; simmer in a flat stewing-pot. Arrange the stuffed cucumber in this, and let it simmer on a moderate heat for two hours. Serve with boiled rice, (This is a very nice or lunch dish.)
CURRY (A GOOD MUTTON).
Ingredients.
1 lb. of Mutton (a lb. of thick rib make i teaspoonful of Salt.
a nice dish). i tablespoonful of Vinegar.
2 Large Onions. i tablespoonful of good Curry Powder 2 sour Apples or Tomatoes. (if not sure of the Curry Powder add a 2 teaspoonfuis of Sugar. teaspoonful of Indian Currie Paste).
Cut the mutton in nice little pieces. Fry the mutton and onion a nice brown, cut the apple or tomato in slices, mix with curry powder and other ingredients ; stir all well together. If the meat is lean a small piece of butter is an improvement. Simmer for two hours gently. Serve with boiled rice. Cold meat cut in slices, and simmered in this mixture of curry, etc., for two hours, does very well.
CURRY {ANOTHER MUTTON). (This was taught me by an Indian Cook.)
Take three pounds of mutton out of the leg ; cut into small, square pieces, and put into the pot. Slice up a large onion thinly ; put that on the top of the meat. Now make a paste of two tablespoonfuls of curry powder, one tablespoonful of brown sugar, two tablespoonfuls of vinegar. If apples are in season, slice up two or three and add to it. Stir all together, and put this on the top of the sliced onions. Shut up the pot ; let it simmer gently. No water to be added. After an hour, stir all well together. Let it simmer gently another hour. Just before' serving, if it should be dry, add half a cup of milk and a tablespoonful of tomato sauce. Serve with rice.
CURRY {VEGETABLE).
Chop four onions and four apples, put them in a pan with a quarter of a pound of butter, let them fry a light brown ; add a tablespoonful of curry powder, a little stock, and some salt.
CURRY— CUCUMBER " SAMBAL "—CUSTARD. [C
Parboil six large potatoes whole ; cut them up, and put them with other ingredients. Let all stew gently for an hour. Cover the pot Vegetable marrow makes a very nice curry.
CURRY.
%et also Eggs (Curried), " Bobotee," " Sasaties," Soup (Cutry), and receipt for Rice.
CUCUMBER "SAMBAL," (A Malay Dish.)
Ingredients.
• young Cucumbers. Vinegar, or Lemon.
Cayenne. Salt.
Soy. A Spring Onion.
Records on this page
Curry (Cucumber)Curry (A Good Mutton)Curry (Another Mutton)Curry (Vegetable)Cucumber Sambal