Curried Tomatoes

Ingredients

• half a teaspoonful of onion, minced fine
• two tablespoonfuls of butter
• a teaspoonful of curry-powder
• Six firm tomatoes

Method

1. 1

   Cook half a teaspoonful of minced onion in two tablespoonfuls of butter, and add a teaspoonful of curry powder.

2. 2

   When well blended, put in the sliced tomatoes and cook as directed in the recipe for Fried Tomatoes.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.

half a teaspoonful of onion, minced fine. When these are hot, lay in the tripe, first (g- Chapter on (Bnfrees 7/ dredging each slice well in flour. Cook until brown, turning often. Take it out, add to the butter in the pan a half pint of cream, into which has been stirred a scant tablespoonful of flour. Cook, stirring all the time, until you have a smooth, thick sauce, return the tripe to it, and serve. CREAMED TRIPE. This may be prepared by the recipe for Calf's Brains, Creamed. LAMB CHOPS. Rub the inside of the blazer with but- ter, make it very hot. and broil the chops in it. They should be turned often, and if they show signs of scorching or stick- ing, a little more butter may be applied. Large, thick chops cannot be so easily cooked in this fashion, but small lamb chops may readily be prepared in a chaf- 72 $0e Cftoftng^iBt} puppet ing-dish, and are hardly less excellent than those that have been broiled on a gridiron. The essential point is to have the dish so hot when the meat is laid in as to sear the surface at once, and thus prevent the escape of the juices. BROILED BEEFSTEAK. This may be cooked exactly as are the lamb chops. BEEFSTEAK WITH WINE SAUCE. Rub both blazer and steak with lemon,, then put a little butter in the blazer and broil the steak. When it is about half done — say in five minutes — pour over it a gill of consomme and a gill of sherry. Let it cook in this six or eight minutes longer, turning it several times. Just be- fore serving it, add the juice of a lemon. <S Cfapttv on (Entrees 73 BEEF MINCE. Have a pound of beef from the round minced very fine by your butcher, and free it from all sinews and stringy bits. Heat in the blazer two tablespoonfuls of butter, put in the meat and a teaspoonful of onion-juice. Stir for three or four minutes, or until the meat is hot through ; add salt, pepper, and the juice of half a lemon, and serve. FRICASSEE OF DRIED BEEF. One cupful dried beef, chopped fine. One tablespoonful butter. Half pint milk. Two eggs. Melt the butter in the milk, over hot water, put in the meat and cook about five minutes, add the beaten eggs slowly and stir until the sauce is thick. Serve on toast or fried bread. 74 £§t Cljaftng^te^ JJupper VEXISON' STEAK. Rub the blazer with butter, broil the steak as you would beefsteak, but do not overcook. Sprinkle it with salt and pep- per, put in half a wineglass of sherry and a tablespoonful of currant jelly ; leave covered two minutes, and serve on very hot plates. CHAPTER VIII MISCELLANEOUS DAINTIES FRIED TOMATOES. Cut the tomatoes into thick slices. Do not peel them. Put in the blazer two tablespoonfuls of butter, and lay the to- matoes in this. Turn them quite often, and cook until tender. Sprinkle with salt and serve. These make an excellent accompaniment to cold meat. DEVILLED TOMATOES. Cook the tomatoes as directed above, and keep them hot while you add to the butter in the blazer another tablespoonf ul of butter, a teaspoonful of onion-juice, a 76 Z§c C0aftng;©i60 Jhipper tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful each of made mustard and salt, and a pinch of cayenne. All these may have been mixed in a howl, and the mixtures put into the blazer at once. Turn in upon them, drop by drop. the beaten yolks of two eggs, stirring all the time, and as soon as it is all in. ex- tinguish the flame beneath. Lay the to- matoes back in the sauce, and serve. CURRIED TOMATOES. Cook half a teaspoonf ul of onion, minced fine, in two tablespoonfuls of butter, and add to this a teaspoonful of curry-powder. When this is well blended put in the sliced tomatoes, and cook as directed in recipe for Fried Tomatoes. (TtltecefTaneoue ©ainftee jj CREAMED TOMATOES. Half pint cream or rich milk. One tablespoonful flour. Two tablespoonfuls of butter. Salt and a little white pepper. Six firm tomato

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