Curried Kid (Indian Style)

Ingredients

• 2oz. of fat
• 4 teaspoonfuls of onions
• 1 teaspoonful of turmeric
• 1 teaspoonful of chillies
• 1/2 teaspoonful of ginger
• 1/4 teaspoonful of garlic
• the fore-quarter of a Kid
• salt to taste
• 2 breakfast-cupfuls of water

Method

1. 1

   Put fat into a saucepan, boil it up, add onions, turmeric, chillies, ginger, and garlic, all ground; brown slightly.

2. 2

   Add the Kid cut into pieces and salt.

3. 3

   Stir until slightly colored, then pour in water and simmer for 45 minutes until tender and liquor reduced by half.

4. 4

   Serve garnished with rice.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 182. The excerpt below is the record exactly as published.

Curried Kid (Indian Style). — Put 2oz. of fat into a sauce- pan, boil it up, add a seasoning of 4 teaspoonfuls of onions, 1 teaspoonful each of turmeric and chillies, J teaspoonful of ginger, and \ teaspoonful of garlic, all ground ; brown them slightly, add the fore-quarter of a Kid without bones cut up into sixteen or eighteen pieces, and salt to taste. Stir Fig. 998. Curried Kid and Rice. well until the ingredients have taken a slight colour, then pour in 2 breakfast-cupfuls of water and simmer gently at the side of the fire for fully forty-five minutes, by which time the meat should be perfectly tender, and the liquor reduced by half. Turn the whole out on to a dish, garnish with rice, and serve. See Fig. 998. Kid a la Foulette.— Procure a very young Kid, put it in a deep dish with milk-and-water to cover, and soak for several hours. Dry the Kid, bind it round with some thin strips of fat bacon, and roast in front of a clear fire. When nearly cooked, take the Kid up and cut off the meat from the back into one or two pieces. Mix 2oz. of butter with 1 table-spoonful of flour in a stewpan, pour in 1 pint of clear veal stock, add a bunch of parsley, | blade of mace, a dozen button-mushrooms, and the pieces of meat from the back of the Kid ; season to taste with salt and pepper, and stew gently at the side of the fire for nearly an hour. Afterwards take out the pieces of meat and place them on a hot dish ; strain the sauce, return it to the stewpan, and boil quickly until reduced and thickened. Move the sauce to the side of the fire, put in the mushrooms again, and when it has slightly cooked stir in the yolk of an egg beaten up together with 1 table-spoonful of cream, and strained. Pour the sauce over the Kid, garnish with slices of lemon and parsley, and serve. Kid Country-Captain. — Partly roast or broil a quarter of Kid, then cut it up in about eighteen pieoes. Put 4oz. of For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. 796 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Kid — continued. fat or butter into a saucepan, boil it, add 'about twenty onions cut up in slices, fry, take them out, put in I tea- spoonful of ground chillies, and \ teaspoonful of turmeric

Cook this with the app: pantry check, scaling, and the assistant.