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Curry, Malay
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 451. The excerpt below is the record exactly as published.
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
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