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CURRIE.
Cut a
fowl into small pieces, skin it, and let it blanch in cold water for two
hours; mince an onion very small, and put it into a sauce-pan, with two
ounces of butter, and a large table-spoonful of flour of rice stirred in
by degrees; brown it well, and when just boiling, add a quart of cold
water, with the pieces of fowl and a large table-spoonful of currie powder
mixed in it. Let it boil till the fowl be quite tender, and just before
serving, squeeze the juice of half a lemon over the blade of a hot knife
into it. Vinegar will answer instead of the juice; and if it be required
very fine, in place of rice, thicken it with an ounce of sweet almonds
blanched and pounded.
CURRIE
OF VEAL.
Cut part
of a neck of veal into cutlets, and make a gravy of the trimmings; season
it with pepper, salt, and an onion; strain and thicken it with flour and
butter, and add two spoonfuls of curry powder. Fry the cutlets with an
onion minced very small, in butter, of a light brown colour, and then stew
them in the prepared gravy till they become quite tender. Before serving,
add the juice of half a lemon, and a little Chili pepper.
A DRY
CURRIE.
Skin and
cut a fowl into joints, or take off small cutlets from the best end of a
neck of veal; fry in butter three or four minced onions, and drain them;
then fry the fowl or veal, and dust it with three tea-spoonfuls of currie
powder, and a quarter of a tea-spoonful of cayenne. Put the fried meat and
onions into a stew-pan, with a little salt, half a pint of milk, and the
same quantity of water; keep the pan closely covered, and let it stew till
perfectly tender, and ten minutes before serving, add two tea-spoonfuls of
lemon juice.
CURRIE
PIMENTO.
Having
skinned and cut a fowl into joints, and rubbed it well with currie powder
and a little cayenne, stew it gently, and till very tender, in some
well-seasoned veal or mutton broth, to which some whole rice is added with
the fowl; and before serving, mix in a little lemon juice and salt.
KEBOBBED CURRIE.
Cut into
small bits, veal, or the meat of fowl, and pickled pork, and, with slices
of onion, fasten them alternately upon small skewers, three or four inches
long. Pound in a mortar a couple of onions, a small apple, a head of
garlic, a large table-spoonful of currie powder, with some gravy; press it
through a sieve. Fry in butter a finely-minced onion; dust the meat with
turmeric; fry it, and add the strained liquor, with two bay leaves, a
little salt and pepper. Let it stew till the liquor be nearly wasted, and
the flavour be very rich. Before serving, squeeze in the juice of half a
lemon, and take out the bay leaves.
CUCHON,
A CHINA DISH.
Is
dressed much in the same manner, without pork, and not put upon skewers,
but cut into very small pieces.
A FISH
CURRIE
After a
cod-fish, haddock, or mackerel, has lain some hours in salt, cut it into
pieces, and stew it in water sufficient to cover it, into which a large
table-spoonful of currie powder has been mixed. Fry, in a quarter of a
pound of butter, a shallot and two or three onions minced, a little pepper
and salt. When well browned, add it to the fish, and stew all together
till it be quite tender. Sprats make a good currie, but should be stewed
in less water.
COLD
FISH CURRIE.
Cut into
round thick slices cold boiled salmon, soles, cod, or haddocks; fry them
in butter. In as much vinegar as will cover the fish, boil a little salt,
two or three cloves of garlic, a good deal of turmeric finely pounded,
three cloves, a little nutmeg, ginger, and black pepper pounded, as much
as will season it highly, and pour it hot over the fish. Cover it closely,
and when it has stood twenty-four hours, it well be fit for use, and
should be eaten cold with boiled rice.
INDIAN
CURRIE.
Stew in
two ounces of butter, for ten minutes, a tea-spoonful of cayenne, and one
of Jamaica pepper, a dessert-spoonful of pounded coriander seed, six small
onions, and two heads of garlic minced. Cut the fowl or rabbit into small
pieces, and cover it over with the curd of sweet milk. Put the whole into
a stew-pan, with as much boiling water as may be desired for sauce, and
let it simmer till very tender.
CURRIE
OF VEAL, RABBIT, OR FOWL.
Fry
sliced veal, rabbit, fowl, or sweetbreads, in a good deal of butter,
dusting it with flour. Dust one side with currie powder; then turn and
dust the other, strewing over it finely-minced onions, taking care not to
burn them. When the meat is of a light brown, add some white stock, with a
little salt; stew it till tender. Before serving, skim off the fat, and
add a tea-spoonful of lemon juice or vinegar.
Rabbit,
fowl, and sweetbreads should be parboiled.
A FOWL
CURRIED WHOLE.
Skin the
fowl, and if old, simmer it for two hours with an onion cut small; then
add three table-spoonfuls of whole rice, two of curries powder, and two
more onions, and let the whole boil about half an hour.
TO
BOIL RICE.
Wash the
rice perfectly clean, and put on one pound in two quarts of cold water;
let it boil twenty minutes, strain it through a sieve, and put it before
the fire; shake it up with a fork every now and then, to separate the
grains, and make it quite dry. Serve it hot.
CURRIE
POWDER.
Pound
extremely fine, in a mortar, six ounces of coriander seed, three ounces of
black pepper, one ounce and a half of fennigreck seed, one ounce of cummin
seed, three ounces of turmeric, and three quarters of an ounce of cayenne;
sift it through muslin, and put it before the fire for four or five hours,
stirring it very now and then. Keep it in a bottle with a glass stopper.
ANOTHER WAY TO MAKE CURRIE POWDER.
One pound
of rice picked clean, eight ounce of coriander seed, four ounces of cummin
seed, and four ounces of yellow mustard seed; put all these into a
frying-pan, stir it constantly until it becomes quite hot, taking car it
does not brown; then grind it in a pepper-mill, with six ounces of
cayenne, and two ounces of turmeric. Sift it through muslin, and grind the
coarser part, repeating this till it is all sufficiently fine, and keep it
in bottles with glass stoppers.
ANOTHER WAY TO MAKE CURRIE POWDER.
Dry and
finely pound the following ingredients: - Half a pound of turmeric, two
ounces of ginger, the same of black pepper; of cummin seed, fennigreck
seed, and cayenne, half an ounce each. Mix them thoroughly, and dry it
before the fire for some hours. Keep it in a well-corked bottle.
Cooke’s
Currie Paste will be found an excellent preparation for all the varieties
of Currie. Directions for using it are given with each pot – 24 Prince’s
Street, Cavendish Square, removed from 99, Hatton Garden. |
