The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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curries.                                        239
Indian Curry Powder.—1.4 lb. of coriander seed, 1-4 lb. of tamerice, 2 oz. cinnamon seed, 1-2 oz. Cayenne, 1 oz. mustard, 1 oz. ground ginger, 1-2 oz. allspice, 2 qz. fenugreek seed. Put all the ingredients in a cool oven, where "they should remain over night; then pound them in a mortar, rub them through a seive and mix thoroughly together. Keep the powder in a bottle, from which the air should be completely excluded. This receipt is given, as many persons prefer to make their curry powder at home, but that purchased, is, generally speaking, far superior, and very frequently more economical.
Curried Beef.—A few slices of tolerably lean roasted, or boil­ed beef, 3 ozs. of butter, 2 onions, 1 wineglassful of beer, 1 dessert spoonful of currypowder; cut the beef into pieces about 3 inches square, put the butter in a stewpan with the sliced onions and fry them of a light brown color, add all the 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 grog or water may be added, but a good curry should not be thin. Place in a deep dish with an edging of boiled rice, in the same manner for the curries. Cook 10 minutes. Seasonable at any time.
Indian Mustard.—One quarter pound of the best mustard, 1-4 lb. of flour, 1-2 lb of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonsuls of catsup 1-2 bottle of andury sauce. Put the mus­tard, flour and salt into a basin and make into astift paste with boil­ing water Boil the shalots with the catsup, vinegar, and anchovy sauce for 10 minutes, and pour the whole (boiling) over the mixture in the basin. Stir well and reduce to a proper thickness, put into a bv ttle, with a bruised shalot at the bottom, and store away for use. This makes an excellent relish, and if properly prepared, will keep for years.
A Wet Curry.—Of whatever ingredient, cut it into small pieces ; put them, with 2 or 3 onions, sliced, into a stew-pan, fry them till brown. When done, add a tablespoonful of the curry-powder, and some salt and simmer the whole gently with a little water or broth, until sufficiently cooked. Stir constantly.
To Make a Curry of Lobsters.—Having taken the edible sub­stance from the shells, lay it in a pan, with a little mace, 3 spoonfuls of veal gravy, and 4 of cream, rub smooth 1 or 2 teaspoonfuls of curry-powder, 1 of flour, and 1 oz. of butter, simmer these together for an hour; squeeze therein the juice of 1-2 lemon and add some salt. Prawns may be used instead of lobsters. Add rice, as
Curried Mutton.—The remains of any joint of cold mutton, 2 onions, 1-4 lb. ofbutter, 1 dessert-spoonful of curry-powder, salt to