allows the curry to thoroughly assimilate with
every particle of the meat. Cut up one pound
of the meat into neat square pieces. Put into
a frying pan one ounce of oil or butter, and fry in
it half of a minced onion, stirred until they
begin to brown, add the beef, and stir to prevent
burning for about twenty minutes; now add a
teaspoon of curry and half a pint of rich gravy
(if possible) or hot water ; simmer ; squeeze out
the juice of one orange, sweeten it a httle, add
it to the dish, add a heaping teaspoonful of apple
sauce✪ Fresh Beef Curry, stir, and simmer nearly an hour. Arrange
a border of rice on a flat side dish, pour the
contents of the saucepan in the centre, and
serve. To those v/ho are very fond of curry, a
teaspoonful of the powder will not be enough ;
in which case the powder should be placed on
the table. The flour is here omitted.
Curry of Brisket of Lamb. — Cut up
two pounds of lamb into neat pieces, browTi
them nicely in a frying pan with butter seasoned
with salt and half a teaspoonful of chopped green
mint ; add a wineglassful of Rhine wine and two
teaspoonfuls of curry powder, simmer slowly
three-quarters of an hour ; prepare a border of
rice, put the lamb in the centre ; squeeze the
juice of an orange✪ Curry of Brisket of Lamb in a cup, add a little sugar to
it, sprinkle it over the rice; and serve.
42 CURRY OF frogs' LEGS.
Curry of Frogs' Legs. — This is an excel-
lent dish. Wash one pound of frogs' legs in
cold water ; brown one-fourth of an onion in oil
or butter ; add a teaspoonful of curry and a pint
of hot water ; pour this in a saucepan, and add
the frogs ; simmer an hour and a half, and drain.
Mix a teaspoonful each of rice flour and curry
to a paste, with the broth ; add salt to taste, and
half a pint of milk. Place on the range, and
when hot add the frogs. Blanch two dozen
sweet almonds ; rub off the skins, split them,
and toss them about in hot butter ; season with
pepper and salt; when done squeeze a little
lemon juice✪ Curry of Frogs' Legs over them, and send to table on
separate dish with the curry.
Curry of Prawns. — Prawns are at their
best served as a curry. Boil two quarts of live
prawns thirty minutes, drain when slightly cooled,
break away the shells, and set them aside. Put
two ounces of butter in a frying pan ; when very
hot add a clove of garlic and one sliced apple ;
brown slightly, remove the garlic, and add a
dessertspoonful of curry powder mixed with a
gill of water ; stir, and add half a pint of soup-
stock and half a teaspoonful of flour ; now add
the prawns, and the juice of half a lemon in
which a lump of sugar✪ Curry of Prawns has been dissolved,
t'our out on a hot dish, and send to table with
rice croquettes.
CURRY OF PRA^\^S. 43
Pra\^Tis are plentiful the last of March and
the first of April, and are at their best at that
time. Of the numerous varieties of prawns, the
species with which we are most familiar, and
which are often found associated together, are
the Penceiis setifenis and Penceus brasUiensis ;
and, according to Professor Lewis R. Gibbes,
these species may be distinguished by the fol-
lowing characters : —
Luncheon
1888Page 13 · 4 recipe records on this page
Presented as published in 1888. 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
allows the curry to thoroughly assimilate with every particle of the meat. Cut up one pound of the meat into neat square pieces. Put into a frying pan one ounce of oil or butter, and fry in it half of a minced onion, stirred until they begin to brown, add the beef, and stir to prevent burning for about twenty minutes; now add a teaspoon of curry and half a pint of rich gravy (if possible) or hot water ; simmer ; squeeze out the juice of one orange, sweeten it a little, add it to the dish, add a heaping teaspoonful of apple sauce, stir, and simmer nearly an hour. Arrange a border of rice on a flat side dish, pour the contents of the saucepan in the centre, and serve. To those v/ho are very fond of curry, a teaspoonful of the powder will not be enough ; in which case the powder should be placed on the table. The flour is here omitted.
Curry of Brisket of Lamb. — Cut up two pounds of lamb into neat pieces, browTi them nicely in a frying pan with butter seasoned with salt and half a teaspoonful of chopped green mint ; add a wineglassful of Rhine wine and two teaspoonfuls of curry powder, simmer slowly three-quarters of an hour; prepare a border of rice, put the lamb in the centre ; squeeze the juice of an orange in a cup, add a little sugar to it, sprinkle it over the rice; and serve.
42 CURRY OF frogs' LEGS.
Curry of Frogs' Legs. — This is an excellent dish. Wash one pound of frogs' legs in cold water; brown one-fourth of an onion in oil or butter; add a teaspoonful of curry and a pint of hot water; pour this in a saucepan, and add the frogs; simmer an hour and a half, and drain. Mix a teaspoonful each of rice flour and curry to a paste, with the broth ; add salt to taste, and half a pint of milk. Place on the range, and when hot add the frogs. Blanch two dozen sweet almonds ; rub off the skins, split them, and toss them about in hot butter ; season with pepper and salt; when done squeeze a little lemon juice over them, and send to table on separate dish with the curry.
Curry of Prawns. — Prawns are at their best served as a curry. Boil two quarts of live prawns thirty minutes, drain when slightly cooled, break away the shells, and set them aside. Put two ounces of butter in a frying pan ; when very hot add a clove of garlic and one sliced apple ; brown slightly, remove the garlic, and add a dessertspoonful of curry powder mixed with a gill of water ; stir, and add half a pint of soupstock and half a teaspoonful of flour ; now add the prawns, and the juice of half a lemon in which a lump of sugar has been dissolved, t'our out on a hot dish, and send to table with rice croquettes.
CURRY OF PRA^\^S. 43
Prawns are plentiful the last of March and the first of April, and are at their best at that time. Of the numerous varieties of prawns, the species with which we are most familiar, and which are often found associated together, are the Penaeus setiferus and Penaeus brasiliensis ; and, according to Professor Lewis R. Gibbes, these species may be distinguished by the following characters : —
Records on this page
Fresh Beef CurryCurry of Brisket of LambCurry of Frogs' LegsCurry of Prawns