Curry with Boiled Rice

Ingredients

• Two pounds of veal
• two ounces of butter
• one Bermuda onion
• two dessert spoonfuls of curry-powder
• one apple
• three gills of stock
• two tablespoonfuls of cream
• one-half of a lemon
• one-half teaspoonful of salt

Method

1. 1

   Melt butter, add finely chopped onion, and brown.

2. 2

   Strain butter, set onion aside.

3. 3

   Brown veal in butter, stir in curry powder, then add grated apple, salt, and stock.

4. 4

   Simmer uncovered for two hours.

5. 5

   Stir in cream and lemon juice before serving.

6. 6

   Serve with boiled rice prepared by washing, boiling rapidly for 15 minutes, and draining.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 35. The excerpt below is the record exactly as published.

one Bermuda onion, one-half teaspoonful of peppercorns, one tablespoonful of mushroom catsup, eight drops of caramel. When the pigeons have been plucked, singed and drawn they must be cut into quarters, first splitting them KROMESQUIES RUSSE. 77 through from breast to back, and then separating these halves into wing and drumstick quarters. Place these quarters into a stew pan, cover them with the stock and when this boils up skim the surface care- fully, throw in the mace, peppercorns, cloves, chopped onion and salt, when covering the saucepan draw it to one side of the fire and allow its contents to simmer very slowly until the pigeons become tender, the length of time for which depends entirely upon their age. Put the flour now into a bowl, beat it smooth with a little cold water, add to this the catsup and caramel, and pouring this mixture into the saucepan with the pigeons stir all together until boiling again, when it must continue to boil for ten minutes and the pigeons then be trans** ferred to a deep platter and the sauce from the saucepan strained over them. ENTREMETS. Kromesqnies Russe.— One-quarter of a pound of raw bacon, one quarter of a pound of cold turkey, two ounces of cold tongue, one ounce of butter, four ounces of flour, one gill of milk, one-half teaspoonful of salt, one* teaspoonful of pepper, one saltspoonful of grated nutmeg, one dessert spoonful of salad oil, one gill of tepid water, white of one egg. Cut the turkey and the tongue into small equal pieces, melt in a saucepan the butter, stir into it one ounce of the flour, and add to this by degrees the milk and stir all until boiling. When boiling, allow the mixture to cook for two minutes, when the saucepan must be drawn aside from the fire, and the turkey and tongue thrown into it. ^g ENTREMETS, Season all now with the pepper and salt, add to it the nutmeg, and turn the entire contents of the saucepan out upon a plate and allow it to become cold. While this is cooling put into a bowl three ounces of the flour, pour into the centre thereof a dessert spoonful of salad oil, and throwing over this the gill of tepid water, beat all well together. Place upon a plate the white of egg and whip it to a very stiff froth, mix the egg lightly with the contents of the bowl, exercising care not to break the froth, after which the bacon must be sliced very thinly and cut into pieces about three inches square. When the turkey and tongue compound has grown very cold roll a little of it into each piece of bacon, then dipping each little bacon-roll into the batter in the bowl, drop them into hot clarified fat of which there should be' enough to cover them, and fry for ^yt minutes. Drain them when- done upon a sheet of kitchen paper pile them high upon a hot napkin and serve garnished with sprigs of parsley. Notes — By tepid water is meant two part of cold and one part of boiling water. When hot clarified fat is not convenient lard may be substituted for this as for other frying purposes. Oiirry "with boiled rice. — Two pounds of veal, two ounces of butter, one Bermuda onion, two dessert spoonfuls of curry-powder, one apple, three gills of stock, two tablespoonfuls of cream, one-half of a lemon, one-half teaspoonf ul of salt. First melt the butter in a small saucepan and add to it the onion very finely chopped. With an iron spoon toss' CURRY WITH BOILED RICE

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