My mother's cook book

Curry with boiled rice^— Two pounds of veal, two ounces of butter, one Bermuda onion, two dessert spoonfuls of curry-powder, one apple, three gills of stock, two tablespoonfuls of cream, one-half of a lemon, one-half teaspoonful of salt. \ First melt the butter in a small saucepan and add to it the onion very finely chopped. With an iron spoon toss [illustration: Curry with Boiled Rice, 75] the onion about in the pan until it comes to a pale brown color, then strain from it the butter, and put the onion aside upon a plate until it is required. Return the butter to the saucepan and when it again hot throw into it the veal which first must have been cut into small square pieces. Brown the meat well upon all sides and when this is done, stir in the curry-powder, and draw the saucepan aside from the fire. Dry then in a towel the apple and grate it with a carrot-grater over the veal in the sauce-pan. Return the saucepan to the fire, add to its contents the salt and the stock, stir all until boiling and then put in the browned onion. After the onion has been thrown in draw the saucepan again aside from the blaze of the fire and leave all to simmer, uncovered, for two hours for the purpose of reducing the sauce. Just before ready for serving, stir in the cream, squeeze over it the lemon-juice and dish up at once. This should be served with boiled rice which must be prepared as follows : Take Three-quarters of a pound of dry rice, and putting it into a strainer, wash thoroughly with running water. When washed throw the rice into a large saucepan two-thirds filled with boiling water, into which has been put a dessert spoonful of salt. Cover the saucepan tightly until the water boils up, when the lid should be taken off and the rice left to boil very rapidly for fifteen minutes. At the end of fifteen minutes, take out of the pan a kernel of the rice and if it flours by rubbing between the thumb and finger, it is sufficiently cooked but if not yet done— the length of time required depending upon whether the grain be or be not freshly gathered, it must bei kept boiling a few minutes longer, keeping in mind the fact that rice musi be boiled quickly^ otherwise it will/be transformed into a starchy jelly. . Throw the rice when done into a colander that it may be thoroughly drained of water and serve very hot with the. curry, but in separate dishes. Notes. — The reason for browning the onion separately from the meat is that the veal requires so much longer time to brown than the onion that the vegetable would be reduced to a crisp before the meat could be done. , Lean mutton, rabbit and chicken may also be curried in this way. Rissoles of Veal.— One pound of filet of veal, one quarter of pound of suet, one pound of bread crumbs, , onerhalf pint of milk, two eggs, one saltspoonful of powdered mace one teaspoonful of salt, one-half teaspoonful of pepper, one ounce of butter, one-half ounce of flour, one-half pint of white stock. Remove the skin from the veal, chop it very finely after which pound it weir in a mortar. Put into a bowl three-quarters of a pound of the bread crumbs, pour the milk oyer, and allow the crumbs to soak therein for ten minutes, then pouring the bread crumbs from the bowl into a towel, twist the ends of the towel in the hands and press from them as much of the milk as may be. Mix the bread crumbs with the pounded veal, season the mixture with the mace, pepper and nearly all of the salt, drop into it then the yolks of eggs, and beat all together with the finely chopped suet. < Roll the compound then into small balls, dipping each into the beaten whites of egg, and then into the remaining BEEF OLIVES. 8t ing bread crumbs, after which they must be thrown into hot clarified fat and fried for ten minutes.