Curry, Kebobbed

Ingredients

• a small acid apple
• a clove of garlic
• two small onions
• a table-spoonful of curry powder
• half a tea-spoonful of salt
• the same of pepper
• a cupful of gravy
• A bay-leaf

Method

1. 1

   Dust the meat with curry powder, fry a small acid apple, garlic, and onions until tender, press through a sieve, mix with curry powder, salt, pepper, and gravy.

2. 2

   Simmer with the meat until tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 450. The excerpt below is the record exactly as published.

Curry, Kebobbed. — Kebobbed or ftibbubed cui-ry very much resembles any other, :he difference being that half the meat consists of pork, either fresh or pickled, and that the pieces are run through with small skewers about four- inches long, before being cooked, and by means of them are fastened to the jack and basted well during cooking. They are tirst dusted with curry powder. The sauce is made by frying mitil tender a small acid apple, a clove of garlic, and two small onions, then pressing them through a sieve, and mixing with them a table-spoonful of cui-ry powder, half a tea- spoonful of salt, and the same of pejaper. The paste should be mixed smoothly with a cupful of gravy, and simmered gently with the meat until tender. A bay-leaf may be stewed with the gravy. The juice of a lemon should be added before serving. Simmer for half an hour-. Probable cost, 6d., exclusive of the meat. Sufficient for four or five persons. ^ Ctirry Liquid, Essence of.— Put three ounces of powder [see Curry Powder) into a quart of strong vinegar. Let it remain for a fortnight, then strain off the clear liquid, and put into bottles for use. Cork closely. Pro- bable cost, Is. A dessert-spoonful will flavour half a pint of sauce or gravy. Curry, Madras. — Slice one large or two small onions, and fry them in three oimces of butter till they are lightly browned. !Mix a dessert-spoonful of cui-ry powder, a dessert- spoonful of curry paste, and a tea-spoonful of ground rice smoothly with the butter, and add a salt-spoonful of salt, and a breakfast-cupful of good gravy. Cut about one pound of meat, either fowl, rabbit, veal, or beef, into conve- nient-sized pieces, about one inch and a half square. Put these in with the gravy, and simmer gently for forty minutes. Remember to stir it every few minutes. A little i-asped cocoa-nut, or the strained juice of a lemon, or an acid apple, is an improvement to the curry, which should be served with a border of lice round the dish. Probable cost, Is. 8d. Suffi- cient for foui- persons. Curry, Malay. — Take two ounces of blanched abnonds. Fry them in three ounces of butter till they are lightly browned, but do not let them barn. Drain, and pound them to a smooth paste with the rind of a small lemon, and a sliced onion. Cut a young chicken into convenient-sized pieces, and fry them in the butter. Drain them. Mix a table- spoonful of curry powder, and a heaped salt-spoonful of salt, very smoothly with the butter. Add gradu- ally a cupful of gravy, put in the chicken and paste, and simmer for half an houi", then add a cupful of cream. Let the ciu'ry nearly boil, and just before serving squeeze the juice of a small lemon into it. Time, altogether, one hour. Probable cost, -ts. Sufficient for four- or five persons. Curry of Vegetables.— A palatable dish may be made by cuiTj'ing green vegetables such as cabbages, cauhflowers, green peas, beans, vegetable-marrow, spinach, or sorrel. They may be cooked separately, or one or two kinds together. Cut them into small shreds. P'ry them in hot butter, wliich has been mixed with a liberal allowance of curry powder, and a little salt, and when lightly browned cover them with cream, new milk, or good gravy. A sliced onion may be added, or not, according to taste. Let them simmer till sufficiently cooked. Just before serving, squeeze the juice of a lemon over them, and send rice to table with them. Time (depends upon the nature of the vegetables), not very long after they are fried. Probable cost, about Is. 6d. for a moderate-sized dish. Curry Pimento. — Cut a fowl into joints. Mix a table-spoonful of curry powder

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