The official handbook for the National Training School for Cookery

N.B. — The best way to mash potatoes is to rub them through a wire sieve , we can then be sure there are no lumps left. 10. When the milk boils we should pour it into the mashed potatoes, and stir it till it is quite smooth. 11. We add pepper and salt according to taste. 12. We stand the saucepan of mashed potatoes by the side of the fire to keep warm until required for use. 13. We take a tin of Australian mince meat, open it carefully, and remove all the fat from the part of the meat required for immediate use. N.B. — This fat should be clarified by putting it into boiling water, and when cold it can be used as dripping. 14. We take one pound of the mince out of the tin, put it in a saucepan with one tablespoonful of mushroom ketchup, and stir it into a paste. 15. We put the saucepan on the fire and let the mince just warm through. N.B. — We should be very careful that it does not boil, or the meat will get. hardened. 16. For serving we make a wall of the mashed potatoes round the edge of a hot dish, and we pour the mince in the centre ; we should stand the dish in front of the fire to colour the potato a pale brown. Cooking Meat. — [Entrees). — Indian Curry. 53 Lesson No. i. CURRY. Average cost of a " Curry (Indian) of Rabbit" &c. 1 rabbit, is. gd., or chicken, etc Half an ounce of coriander seed 2 cloves of garlic 1 dessertspoonful of turmerick 8 berries of red pepper I 2 inches of the stick of cinnamon / 6 cardamums A small piece of green ginger, about the size of a nut ' 5 small onions ) Salt j 3 ounces of fresh butter 4 Half a pint of cream The juice of half a lemon 4 «i Time required, about two hours. Now we will show you how to make a Cttrry. 1. We take a rabbit [which has been skinned and properly prepared for cooking] and put it on a board. 2. We cut it up in the same way as for carving, taking care that the pieces are nearly all of one size. N.B. — Chicken, veal, and other meats would serve the purpose for curry as well as rabbit. 3. We take a quarter of an ounce of coriander seed, put it into the mortar, and pound it very fine with a pestle. 4. We take the pounded seed out of the mortar, and put it on a piece of paper ; we must scrape out the mortar cleanly so that none be lost. 5. We take two cloves of garlic, peel them with a sharp knife and place them in the mortar. 6. We also put into the mortar a dessertspoonful of turmerick. s. d. 2 9 o 6 5* 54 National i raining School for Cookery. 7. We add eight berries of red pepper and one inch of the stick of cinnamon. 8. We put in four cardamums. 9. We take a piece of green ginger about the size of a nut and slice it very thinly. 10. We take three small onions and peel off the two outer skins. 11. We divide the onions into quarters and place them and the sliced ginger in the mortar. 12. We must now pound up all these spices and the onions as finely as possible with the pestle. 13. We now add to them the pounded coriander seed and mix them all up together. 14. We turn all this pounded mixture out of the mortar into a half-pint basin. 15. We take a teacupful of cold water and rinse out the mortar, and then pour the water on to the pounded mixture in the basin.