Curry of Meats

Ingredients

• a walnut of butter
• a tablespoon of olive-oil
• a tablespoonful of minced onion
• a full teaspoon of curry powder
• a pint of soup-stock
• couple of pinches of salt

Method

1. 1

   Melt butter or olive oil in a chafing-dish.

2. 2

   Add minced onion and brown it, then add curry powder and cook for five minutes.

3. 3

   Add soup stock and salt, simmer until reduced by half, then add picked meat and warm it up.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 27. The excerpt below is the record exactly as published.

Curry of Meats. — Put a “ walnut ” of butter, or a tablespoon of olive-oil, into the chafing-dish. When it is quite melted, add a tablespoonful of minced onion, and after that is browned add a full teaspoon of curry powder. Now cook for five minutes ; then add a pint of soup-stock, couple of pinches of salt ; then simmer until reduced to nearly one-half. Into this put the picked meat and warm up. Other curries are, of course, made the same way, or slightly varied to suit the taste — by the ad- dition, for instance, of paprika, chutney sauce, etc. 84 The Bachelor and the Chafing-dish. Curries of lobsters, scallops, shrimps, and crabs are especially delicious. Veal chops, sweetbreads, and salmon may be treated the same way. Rice Compote. — This is the way I saw Mrs. Rorer make it : Into the chafing-dish went four t’ablespoonfuls of sugar, four of sherry (claret is equally good), and one sliced banana. To this was added four tablespoonfuls of cold boiled rice. It was kept covered while the banana cooked tender to keep the wine flavor from escaping. When the cover was raised to add one-half a pineapple, shredded in with a silver fork, the odor was de- licious, and everybody sniffed approvingly. Two minutes’ cooking finished it. Calf’s Liver and Bacon. — Slice both liver and bacon quite thin : cook well in the chafing-dish until the liver is thoroughly browned and curled. Chops or Steaks. — Dredge them with flour. Have the frying-pan perfectly clean and hot, then put in butter or clarified, fresh beef-suet, which makes excellent fat for frying ; put in the steaks (or chops), and turn them frequently to preserve the gravy. In fifteen minutes, if the fire be in proper condition, they will be cooked ; dredge them with a little salt and pepper before you take them The Autocrat and the Chafing-dish. 85 from the pan ; transfer them to a hot dish, pour the fat from the pan, and put in two ounces of butter rolled in flour, and a cup of gravy or stock, and when it has simmered for a minute, pour it over the meat. Cut the fillet of a roast sirloin of beef into pieces about two inches square ; dredge them with flour, and fry in but- ter till they are brown; then put the meat into a stewpan with half a pint of good gravy, a teaspoonful of salt, half a teaspoon- ful of pepper, and one anchovy ; add a tablespoon- ful of port wine, and let it simmer five minutes ; then turn out and pour the gravy over, with a table- spoonful of lemon juice after the meat is dished. Mock Venison a la Murrey. — A heaping tea- spoonful of butter was put in the handled dish and worked with a spoon until it began to cream and foam ; then two very thick slices from a well-hung leg of mutton were put in; turned in the butter 86 The Bachelor and the Chafing-dish. once or twice, seasoned with salt, Cayenne, two tablespoonfuls of currant jelly, and a gill of port, and simmered for five or six minutes longer. Chicken Livers a la James Clarence Har- vey.— Wash and dry a dozen and a half selected livers after scalding. Melt a walnut of butter

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