Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

CURRIED BEEF

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, 1 dessertspoonful of curry powder.

Mode.--Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a lightly-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries.

Time.--10 minutes.

0 comments

INDIAN CURRY-POWDER, founded on Dr. Kitchener's Recipe

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz. of cinnamon-seed, 1/2 oz. of cayenne, 1 oz. of mustard, 1 oz. of ground ginger, 1/2 ounce of allspice, 2 oz. of fenugreek-seed.

Mode.--Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded.

Note.--We have given this recipe for curry-powder, as some persons prefer to make it at home; but that purchased at any respectable shop is, generally speaking, far superior, and, taking all things into consideration, very frequently more economical.

0 comments

CURRIED SALMON

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode.--Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time.--3/4 hour.

0 comments

LOBSTER CURRY (an Entree)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry-powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode.--Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry-powder and stock, and simmer till it thickens, when put in the lobster; stew the whole slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon-juice. Serve boiled rice with it, the same as for other curries.

Time.--Altogether, 3/4 hour. 

Seasonable at any time.

0 comments

CURRIED COD

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--2 slices of large cod, or the remains of any cold fish; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thickening of butter and flour, 1 small teaspoonful of curry-powder, 1/4 pint of cream, salt and cayenne to taste.

Mode.--Flake the fish, and fry it of a nice brown colour with the butter and onions; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes. Stir the curry-powder into the cream; put it, with the seasoning, to the other ingredients; give one boil, and serve.

Time.--3/4 hour. 

Seasonable from November to March.

Sufficient for 4 persons.

0 comments

Curry of Macaroni

Author: Top of the Rock Astronaut / Labels:


Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the onion becomes of a pale straw color, then add two tablespoonfuls[Pg 113] of flour, 1 tablespoonful of curry powder, ¼ teaspoonful of salt and a dash of pepper. When blended with the butter, add gradually 1 cup of milk and stir until smooth and boiling. Then strain over 1 cup of macaroni, cooked until tender in boiling salted water and then drained and rinsed in cold water. Reheat and serve.

0 comments

Curried Lobster

Author: Top of the Rock Astronaut / Labels: ,


Into a saucepan put the meat from a boiled lobster (broken into small pieces) and ½ a cup of gravy and ½ a cup of cream or milk, and half a blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonful of flour and 1 oz. of butter; add this to the lobster and simmer for ½ hour. After it is done add a squeeze of lemon juice and a little salt. Serve hot.

0 comments

Asparagus a l'Indienne

Author: Top of the Rock Astronaut / Labels: ,


Make a curry sauce as in curried macaroni, and heat in it a cup of asparagus tips. Serve with sippets of toast.

0 comments

Curry of Lobster

Author: Top of the Rock Astronaut / Labels: ,


Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch pieces; season with salt and a little cayenne, and set away where it is cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add 2 of flour and 1 small teaspoonful of curry powder. Stir this until browned and then add gradually 1½ cupfuls of stock and season to taste. Add the lobster, cook 6 minutes, then pour over toast arranged on a warm dish. Garnish with parsley. If onion is liked a few slices may be fried with the butter before the flour and curry powder are added.

0 comments

Curried Fowl

Author: Top of the Rock Astronaut / Labels: ,

Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful lemon juice, ½ pint gravy, season with salt and pepper. Stew 20 minutes.

0 comments

Curried Hare

Author: Top of the Rock Astronaut / Labels: ,

Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just enough water to cover, add a thickening of 1 tablespoonful each of butter and flour, season with salt, pepper, and 1 tablespoonful of curry powder.

0 comments

Curried Rice

Author: Top of the Rock Astronaut / Labels: ,

Boil 1 cup of rice rapidly for half an hour, drain in a colander and stand in the oven for a few minutes to dry out the rice. Put 2 tablespoonfuls of butter and a slice of onion into a saucepan. Stir until the onion is a golden brown, add a tablespoonful of flour. (Take out the slice of onion.) Stir until smooth, then add a teaspoonful of curry powder, bring to a boil, add salt. Pour over the rice and serve hot.

0 comments

Subscribe to: Posts (Atom)