Time required, about two hours and a half.
Now we will show you how to make a Citrry of rabbit
or veal.
1. We put a quarter of a pound of butter into a stewpan
and put it on the fire to melt.
2. We take two onions, peel them, put them on a board,
and chop them up as finely as possible.
3. We put the chopped onions into the melted butter, and
let them fry a light brown.
N.B. — We must be careful that they do not burn.
4. We take a rabbit (which has been skinned and pro-
perly prepared for cooking), wash it well, and dry it in a
cloth.
5. We put the rabbit on a board and cut it up in pieces
of equal size.
6. If veal is used we should put it on a board and cut it
into equal sized pieces.
N.B. — If preferred chicken can be used instead of rabbit or veal.
7. When the onions are fried we strain them from the
butter.
Cooking Meat. — (Entrdes) — Curried Rabbit 83
8. We put the butter back into the stewpan.
9. We now put in the pieces of meat, put the stewpan
over a quick fire, and let it fry for ten minutes.
10. We must watch it and turn the pieces of meat occa-
sionally, so that they are fried on both sides alike.
11. We take an apple, peel it cut out the core, and chop
it up as finely as possible on a board.
12. When the meat is fried we add to it two tablespoons-
ful of curry powder, and half a teaspoonful of salt, and stir
well over the fire for five minutes.
13. We then put in the fried onions, the chopped apple,
and one pint of good stock.
14. We move the stewpan to the side of the fire and let
it simmer gently for two Jiours.
15. After that time we stir in one gill (quarter of a pint)
of cream✪ Curried Rabbit.
16. We take a lemon, wipe it clean with a cloth, and peel
it as thinly as possible with a sharp knife (the peel we
should put aside as it is not required for present use).
17. We cut the lemon in half, and squeeze the juice of it
through a strainer into the stewpan.
18. For serving we take the pieces of meat out of the
stewpan and arrange them nicely on a hot dish, and pour
the sauce over the meat.
N.B. — Boiled rice (see Lesson on " Rice ") should be served with the curry.
84 National Training School for Cookery.
RICE.
Average cost of "Boiled Rice" to be served with
Citrry, &c.
INGREDIENTS.
d.
\ lb. of Patna rice , \ ,
\ of a teaspoonful of salt »00 j 3
7Y/;z£ required, about halfaji hour.
Now we will show you how to boil Rice to be served
with curry, &c.
1. We take a large stewpan and pour in it four quarts oj
water.
2. We put the stewpan on the fire to boil the zvater.
3. We take half a pound of Patna rice, put it in a
basin of cold water, and wash it well.
4. We drain off the water and rub the rice with our
hands.
5. We must carefully pick out all the yellow grains and
bits of black.
6. We must wash the rice in this manner four times.
7. Just before putting the rice on to boil we must pour
some fresh cold water over it.
8. When the water in the stewpan is quite boiling, we
throw the rice into it, stirring it round with a spoon.
9. We must add one quarter of a teaspoonful of salt✪ Boiled Rice,
which will make the scum rise.
10. We must take a spoon and skim it occasionally.
11. The rice should boil fast from fifteen to twenty minutes.
Page 34 · 2 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
Time required, about two hours and a half.
Now we will show you how to make a Curry of rabbit or veal.
1. We put a quarter of a pound of butter into a stewpan and put it on the fire to melt.
2. We take two onions, peel them, put them on a board, and chop them up as finely as possible.
3. We put the chopped onions into the melted butter, and let them fry a light brown.
N.B. — We must be careful that they do not burn.
4. We take a rabbit (which has been skinned and properly prepared for cooking), wash it well, and dry it in a cloth.
5. We put the rabbit on a board and cut it up in pieces of equal size.
6. If veal is used we should put it on a board and cut it into equal sized pieces.
N.B. — If preferred chicken can be used instead of rabbit or veal.
7. When the onions are fried we strain them from the butter.
Cooking Meat. — (Entrdes) — Curried Rabbit 83
8. We put the butter back into the stewpan.
9. We now put in the pieces of meat, put the stewpan over a quick fire, and let it fry for ten minutes.
10. We must watch it and turn the pieces of meat occasionally, so that they are fried on both sides alike.
11. We take an apple, peel it cut out the core, and chop it up as finely as possible on a board.
12. When the meat is fried we add to it two tablespoonsful of curry powder, and half a teaspoonful of salt, and stir well over the fire for five minutes.
13. We then put in the fried onions, the chopped apple, and one pint of good stock.
14. We move the stewpan to the side of the fire and let it simmer gently for two hours.
15. After that time we stir in one gill (quarter of a pint) of cream.
16. We take a lemon, wipe it clean with a cloth, and peel it as thinly as possible with a sharp knife (the peel we should put aside as it is not required for present use).
17. We cut the lemon in half, and squeeze the juice of it through a strainer into the stewpan.
18. For serving we take the pieces of meat out of the stewpan and arrange them nicely on a hot dish, and pour the sauce over the meat.
N.B. — Boiled rice (see Lesson on "Rice") should be served with the curry..
84 National Training School for Cookery.
RICE.
Average cost of "Boiled Rice" to be served with Curry, &c.
d.
\ lb. of Patna rice , \ ,
\ of a teaspoonful of salt »00 j 3
7Y/;z£ required, about halfaji hour.
Now we will show you how to boil Rice to be served with curry, &c.
1. We take a large stewpan and pour in it four quarts oj water.
2. We put the stewpan on the fire to boil the water.
3. We take half a pound of Patna rice, put it in a basin of cold water, and wash it well.
4. We drain off the water and rub the rice with our hands.
5. We must carefully pick out all the yellow grains and bits of black.
6. We must wash the rice in this manner four times.
7. Just before putting the rice on to boil we must pour some fresh cold water over it.
8. When the water in the stewpan is quite boiling, we throw the rice into it, stirring it round with a spoon.
9. We must add one quarter of a teaspoonful of salt, which will make the scum rise.
10. We must take a spoon and skim it occasionally.
11. The rice should boil fast from fifteen to twenty minutes.
Records on this page
Curried RabbitBoiled Rice