The Stag Cook Book: Written for Men by Men

First of all you brown the onion in olive oil in a deep pan; then add the stock, rice-water, salt and curry powder; the latter having been mixed with a little of the ricewater to insure a smooth sauce. Simmer slowly till the oil and curry float in dark blobs, add the lamb, and continue simmering and stirring until just before serving, when the lemon juice should be dripped in. Lamb curry should always be served with hot rice, taking on your fork equal portions of both, increasing the amount of rice in case you find the curry too hot. Never drink water with curry, as it intensifies the burning sensation. The amount of curry powder used in the above recipe can be increased or decreased according to the individual taste. Cold cooked shrimps, lobster, veal or chicken may be used in place of lamb; but never beef. Personally I find that lamb produces the finest curry dish. [92] Dr. Don Rafael H. Eliza de (Minister from Ecuador) SANCOCHO Four pounds of loin "beef cut into two-inch squares. Eight good-sized potatoes. Five or six cars of green com, broken in lengths of two inches. Water sufficient to make the amount of soup required. Boil until the beef is tender, with the potatoes, then add the corn and cook until done. Onions — Slice thin three large onions — ^bbil for half an hour, drain and cool. Then pour olive oil over them. Banana Paste — One quart of milk in a double boiler ; add two heaping tablespoonsful of banana flour mixed in a little milk to a smooth paste, and cook from half hour to an hour. How to Serve — Strain the soup through a colander and serve in a tureen, placing meat, potatoes, corn, onions and banana [93] paste in separate, individual dishes from which each person may help themselves. (In South America the yucca and plantains are used in this dish.) YAPINGACHO Make potato cakes by the ordinary recipe, but before shaping them place a piece of cream cheese the size of a walnut in the center of each; then fry brown in very little fat. Sauce — One quart of milk and one half pound of peanuts ground fine ; boil until thick, seasoning with salt, paprika and butter. Serve the potato cakes with fried eggs^and pour the sauce over both. [94] Bide Dudley TOMATO SOP Slice firm, r!pe tomatoes; roll in flour and fry in equal parts of lard and butter until brown on both sides. Remove several slices to a platter, stir those remaining with flour and small lumps of butter: then thicken with milk and season to taste. Sop with bread or toast. EorroR's Note: — ^This is good. But in the interest of the culinary art it should be stated that the flour, and not the milk, is the thickening agent Try it— you'll thank the author of "tomato sop." [95] William Hale Thompson (Mayor of Chicago) ROAST BEEF My favorite food is Roast Beef, rare, or argood American sirloin steak, which, I take it, are so simple to prepare that they need no recipe. Suggestions: 1. Stand your roast on two or three thin slices of bacon — ^not too fat. 2. On the top of the roast lay three or four thin slices of lemon — ^particularly if you like the "outside cut." 3. If your steak looks a bit fresh rub with lemon juice (both sides) and allow to stand several hours before broiling or frying. Don't be frightened if it turns a bit black — ^be glad. 4. Pan may be rubbed with garlic. 5. Steaks should be thick, particularly if you broil. [96] XLvn Booth Tarkington CORN FLAKES t