Skip to main content

Curry Recipes

In England.
  • 1 lb. Coriander Seed.
  • ½ oz. Saffron.
  • 1 Eggspoon Cumin Seed.
  • ½ doz. Pepper Corns.
  • Small bit of Cinnamon (1 in. square).
  • 8 Dried Chillies Capsicums.
  • 4 Tablespoons good Rice.
In Ceylon.
  • Coriander.
  • Saffron and Cumin Seed.
  • Pepper Corns. Cinnamon.
  • Dried Chillies—Rice.
  • Curry Leaves, and few other things of which cannot be procured in England.
N.B.—I only mention this home-made Curry Powder, if you can procure the above said Curry Stuffs separately from the chemists or grocers. As I heard from a gentleman in Liverpool, “Everything the world produces can be bought in London”!!!
Mode.—Place a frying-pan (not an enamelled one) on fire; soon as it gets hot put in the coriander; when nice and gold colour take it off

and put on a plate again. Set the frying-pan on fire and add the cumin seed, pepper corns, dry chillies. Just give a shake, and take it off and give it two or three more shakes and put on a plate, but don't put the saffron in the frying-pan. Now wipe the frying-pan, and set on fire again; when hot, put in the rice, and keep on shaking till each grain gets goldish brown; do not let it burn. The rice on board of ships will answer to this better than you buying from your grocer's; but in the scarcity of above any rice will do.
Now when all these are done we shall have to grind it to a smooth powder. These cannot be done unless you have a stone-made pounder or Curry stone and grinder. The latter I have not seen in England, still there is the finest strong metal stones in England. The Curry stone and grinder is bought for no money in up country of Ceylon, but in Colombo, the chief city here, we pay 50 cents, to Rs. 2 50 cts. each. Curry stone and grinder will last for generations. It is better to grind all Curry stuffs separately and keep each in its own bottle, then you will be careful of what you are about, and you will know how much you are using of each stuff.
For any meat Curry (per lb.) add one tablespoon

coriander seed, a saltspoon of saffron, a pinch of cumin seed, dash of pepper, small bit of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a bit of cayenne. For white Curries, only one-half teaspoon of saffron to be added. If at hand, just cut a young capsicum in quarters and add to the Curry. You can add a green chillies to Meat Curries also. If the above home made Curry Powder cannot be done, you shall have to buy three sorts of Curry Powder. Coriander, rice, cumin seed, and pepper (one mixture); cayenne and saffron each separately bottled. Other things can be got from your respective grocers. If you buy a mixed Curry Powder or Paste, it will taste everything too much, as following:—Heat! hot? bitter, sour flour, spice, and too much of yellow colour of saffron, and too much of a nice Curry smell. The fact is, I have tasted several Curry Powders and Paste in England, and also in Scotland, but nothing equal to separate Curry stuffs. If the Curry stuffs, etc., are imported from India to Europe it will keep good for a long time, and will have a good market, except the dry chillies, because there is plenty of cayenne in England. Garlic ginger (green), used for any Meat Curry, it is very healthy and helps to digest the

Curry and rice sooner, as parties think Curries are not easily digestible. The Curries must not be prepared too rich, as richness takes away all flavour, and the meat will taste like stewed Curry. The butter you add to fry the Curry stuffs will be quite sufficient to richen the Curry without using fat meat.

No. 2.—BEEF CURRY (Plain).
  • 1 lb. Beef (Fresh or Cooked Meat will do).
  • 1 Tablespoon Curry Powder (not hot).
  • 1 Pint good Milk or strong (Beef) Gravy.
  • 1 Large Onion or few small ones.
  • 1 Young Capsicum and 1 Tablespoon Rice Powder.
  • Small piece of Cinnamon.
  • Pinch of Cumin Powder; Salt to taste.
N.B.—In Ceylon we use Cocoanut Milk (the juice), Curry Leaves, and some other Leaves for Spices.
Mode.—Cut the meat in half-inch squares; put into a clean stew-pan, then slice the onions, and add the onions, Curry stuffs, chillies, cinnamon, milk, cumin seed, etc., and salt. Mix all well together, and set on fire for 15 to 20 minutes; do not let it burn. When serving add a few drops of lemon juice. If required hot add a pinch of cayenne when preparing.

No. 3.—BEEF CURRY (Ceylon).
For a Pound of Good Beef (I mean lean).
  • 1 Tablespoon Coriander Powder and 1 of Rice Powder.
  • ½ Eggspoon Saffron Powder and Pinch of Cumin Powder.
  • 1 Pint good Milk or Gravy.
  • 1 Large Onion or few small ones.
  • 2 Young green Chillies (Capsicum).
  • A bit of Cinnamon (if you like spices); Salt to taste.
N.B.—In Ceylon all the Curry stuffs are freshly grinded. Cocoanut Juice, Curry Leaves, etc., are used. This is a very delicious Curry to eat with rice boiled or bread toasted.
Mode.—Cut the meat in half-inch squares and put into a clean stew-pan with the onions sliced, the chillies in quarters; then add all the Curry Powder, etc. Mix well with a wooden spoon and add three parts of a pint of milk or gravy; then salt to taste. Set on slow fire for 15 to 20 minutes; soon as the meat is tender (but not overdone), then add the other quarter of milk and a few drops of lemon juice. Just heat it again and send to table in a vegetable dish with boiled rice separate. If you add gravy to this Curry then you must put in two tablespoons of cream before sending to table.

No. 4.—BEEF CURRY (Madras).
For a Pound of Beef.
  • 2 Tablespoons Coriander Powder and 1 of Rice Powder.
  • 1 Saltspoon Saffron and a Pinch of Cumin Powder and Fenugreek.[4]
  • ½ Pint of Milk or good Gravy.
  • 1 Large or few small Onions.
  • A bit of Cinnamon, 2 Cloves (if you wish spices).
  • ½ Teaspoon Green Ginger chopped up fine.
  • A Small Garlic chopped up fine.
  • 1 Large Spoonful of Butter (fresh); Salt to taste.
N.B.—This Curry is made in Madras with or without Cocoanut, but little Tamarind will flavour this Curry better than Lemon Juice. Vinegar, Curry Leaves, etc., are used in Madras and Ceylon. This is a first-class Curry if carefully prepared.
Mode.—Have the meat ready cut in half-inch squares; then slice the onions; put a good stew-pan on the fire, add the butter; soon as the butter gets hot put in the onions and Curry Powder, but not the ginger, garlic, and spices. When the onions, Curry stuffs, etc., are nicely browned, add the meat, garlic, ginger, spices, and give it a turn.

Let it stand for a few seconds, then add the milk or gravy, salt, etc.; set on slow fire for about 20 minutes. When sending to table add a few drops of lemon or good pickle vinegar, but tamarind is best. Add little cayenne if preferred hot; a hot Curry is considered always nice and healthy, the cayenne to be added when preparing.

No. 5.—BEEF CURRY (Kabob or Cavap Curry).
  • 1½ lb. Lean Beef.
  • 2 Tablespoons Coriander Powder and 1 of Rice Powder.
  • 1½ Saltspoon Saffron and a good Pinch of Cumin Powder.
  • 1 Good Pint of fresh Milk or Gravy.
  • 1 Large Onion or few small ones.
  • Ginger, about 2 inches long.
  • 2 Long Budded Garlics.
  • 1 Large Spoon Butter (fresh).
  • Spices; Salt to taste.
N.B.—This Curry same as Madras Curry, No. 4, but the meat ought to be of tender part. Must not overdo it, neither burn it. If tamarind used, it is nicer.
Mode.—This is a first-class Curry if carefully prepared. Cut the meat in half-inch squares; the ginger as round as a threepenny piece, and the garlic the same size, but thicker. Now sharpen few thin sticks with points to stick the meat (I mean as large as champagne bottle wire, three to four inches long). Now begin the job; stick one of meat, another of garlic, another of meat, and one of ginger (I mean a piece of meat must be between garlic and ginger). Proceed as above till you finish the meat, etc.; now place a stew-pan on fire; put in the butter and the onions sliced. When nicely

browned add the Curry stuffs and the meat. Now let the whole fry gently in the butter for five minutes; now pour the milk in and let it simmer gently for 20 minutes. When serving add a spoonful of cream and a few drops of lemon, and send to table with boiled rice (separate).

No. 6.—BEEF CURRY (Dry).
Same ingredients as for Madras Curry, No. 4, and prepare the same way, but do not add any milk. Add about four tablespoons of good gravy when preparing, but add two tablespoons of cream five minutes before serving. (If I say dry, not very dry, but second to it; add few drops of lemon when sending to table.) This Curry must be put on very slow fire, a hot oven will do; if so, you must look every five minutes in case it burns. This Curry can be eaten with rice, boiled potatoes, or toast if wished. Some dry Curries are done in a frying-pan within ten minutes, only the onions and Curry stuffs should be browned, and the meat mixed with it.
N.B.—Must use a wooden spoon to all Curries when browning the Onion and Curry Stuffs, etc.; better than a plated one.

No. 7.—BEEF CURRY (Ball).
Take a pound of beef free from skin, bone, etc., put into a sausage machine, and get it mashed up; put on a plate, pepper it slightly. Now take ingredients same as for No. 4, and chop fine the ginger, garlic, and mix with the meat with little salt. Now make this meat into balls as large as a marble, flour it, and fry in lard to a brown colour. Do not let it break. Now keep this to a side, and place a good stew-pan on fire, and put in the butter and the onions sliced, and the Curry Powder. When all these nice and brown add the meat balls to it. Just mix slowly, not to break the meat balls. Now add half-pint of good milk, or gravy, and let it stand on a slow fire till wanted. When serving, add a spoonful of cream, few drops of lemon, and salt to taste, and send to table with boiled rice, etc.
N.B.—This Curry must not overdo, neither must the meat be overdone when frying; and when passing the meat through sausage machine, at the same time you can add the spice, garlic, ginger, with the meat to be mashed up. If preferred hot, add little cayenne pepper.

  • One good-sized Chicken (about a pound or more).
Other ingredients same as for Madras Curry, No. 4. Now cut up the chicken in half of each joint. Keep it to a side. Now fry the onions, sliced, in a stew-pan, with a large spoon of butter. When the onions are nice and brown, just fry the chicken in it less than half done. Take it out and keep to a side. Now fry the Curry Powder till it is nice and dark brown, then add the chicken, more onions, and other things into the frying Curry Powder, etc., and add half-pint of good gravy, and set it on a slow fire for 20 minutes. When serving, add two large spoons of cream. If it is very dry, add little more gravy to it. A few drops of lemon will flavour it, but I recommend to make the chicken into a “moley,” as No. 29. Much nicer to be eaten with rice or treated as an ordinary entree, and the curried fowl (whole) nicer as a joint.

Dress four snipes as for serving on toast; then cut in halves, pepper and salt it, roll it in little (or sprinkle with) flour, and fry it in a large spoon of butter or lard, quarter done or nearly half done. Keep it to a side. Now take a good stew-pan, put on fire, melt a spoonful of butter, and fry a large onion, sliced; put in
  • 1 Tablespoon Coriander.
  • 1 Dessertspoon Rice Powder.
  • A pinch of Cumin Powder.
  • A pinch of Saffron and Spices.
Let all these fry gently in the butter, then add half-pint of good gravy, salt to taste, and let this stand on a hot oven, simmering gently till required. Five minutes before serving, add the fried snipes, with a few drops of lemon juice, and send to table. Do not let it be too juicy, but the half-pint of gravy should be reduced to a quarter-pint. Cayenne pepper should be added if preferred hot Curries. Snipe should only be heated through, and not quite overdone. This Curry nice with rice, toast, etc. etc. Can almost be treated as an entree.

Take four young pigeons and dress same as for salmi of pigeon, and treat the same way as for Snipe Curry, No. 9. Any curry may be made of different taste by reducing the ingredients or exceeding it, or by using tamarind or pickle vinegar instead of lemon juice, or using milk instead of gravy; and to some Curries add cream, and other Curries using cocoanut juice (milk).

One pound of fresh and lean pork, and the ingredients same as for Madras Curry, No. 4; use only three parts of everything. A pinch of Cayenne will flavour this Curry. Tamarind (an acid?) is nicer than lemon juice, vinegar, etc. To use the tamarind, take a piece the size of a large walnut, put into a cup and add about two tablespoons of cold water, and squeeze it with a spoon or with your finger, strain through a clean muslin and add to the Curry. Tamarind is always good for any sort of brown Curry, and lemon juice for yellow or white Curries, and vinegar for “moley,” because it is an entree, and not much Curry stuffs are used.

Everything same as Madras Curry, No. 4, but veal Curry, not nicer. If you have veal chops, treat same as Curried mutton chops, No. 17.

For One Pound Mutton (without Fat).
Ingredients same as for Madras Curry, No. 4 but not the quantity. Only three parts should be taken of each; the Curry stuffs need not be fried as for Madras Curries, but cut the mutton in half-inch squares, put into a stew-pan, and then add the Curry stuffs (powders?), spices, etc., and add a tablespoon of cream when serving, as well as a few drops lemon juice. Curries made from mutton are not so nice as if made from tender part of beef, but in India and Ceylon several castes do not touch beef—they call themselves high caste people, and bear numerous names—they always eat mutton, fowl, vegetable, etc. The Brahman caste never eat any meat of any sort; still they eat the pure juice of beef—as milk, ghee,[5] butter, and another kind of medicine made out of the flesh of the ox, called in Tamil “paroong kayam.”[6]

I have nothing to say for this Curry, because you can imitate the pigeon Curry; anyhow you must put in strong gravy, as partridge does not taste nice if curried. If you have any partridge left from dinner, the next day you may Curry it same as pigeon, but don't let it simmer too long over the oven. Any kind of game (birds?) can be made same as the pigeon.

Take about two lbs. of good, thick part of the tripe, cut them in about four inches square, or not at all, dip it in hot water, not boiling, but nearly so. Then take out and scrape off all the black stuff, and clean it as white as a white tablecloth, and boil it tender as you boil for “Tripe Fricassee.” When cool cut it in half-inch squares, slightly pepper it. Place a stew-pan on fire, and put in a lump of butter. When hot add the tripe, fry it to a brownish gold colour, then take out and put in a plate till required. Now add the Curry stuffs, as No. 4, into the stew-pan on the fire, and turn it over and over till nice and brown. Now add the tripe you fried, and half-pint of good gravy, and let it simmer gently on slow fire. When serving add a tablespoon of cream and few drops of lemon. Some nice spices and a pinch of cayenne pepper should be added when frying the Curry Powders. This is a very nice Curry. By-the-by, the gravy you boil the tripe in should be boiled with other bones, vegetables, etc., and add to the Curry instead of other gravy.

Take a pound of liver and a piece of fat of bacon, boil both in one pan for quarter of an hour, then take it off the fire, let it cool, then cut it in half-inch squares, add about ¼ lb. bacon to a pound of liver, and treat it same as Madras Curry, No. 4. The Liver Curry considered not nicer. Parties in India and Ceylon (Europeans) do not care much for Liver Curry but as an entree, “Liver and Bacon.” A breakfast dish in India and Ceylon.

This is a changeable way to have mutton chops done for breakfast or as an entree for dinner. Take eight good chops, and flavour it the usual as for serving itself (I mean place the chops on a flat dish, pepper and salt it). Vinegar, a dash of Lucca oil, and few drops of sauce, and let these soak for a few minutes, then place a frying-pan on fire, add a lump of butter. When melted add the chops, and fry it in usual way of mutton chops. When done take it off the frying-pan, keep it in a plate. Now take a large onion and slice it, and fry it to a gold colour in the frying-pan you fried the chops, then add all the Curry stuffs to it as said in the Madras Curry, No. 4, except the cayenne, ginger, and garlic. When all these are nicely fried add four spoons of good stock (brown), and now add the chops into the frying-pan. Let it warm, then serve on a hot dish, and send to table with potatoes, vegetables, etc., same as an entree. Certainly can used with boiled rice too.

Same as chops curried, but to fry the steaks first, then proceed same as for mutton chops. Mashed potatoes should join this dish, and boiled spinach fried in butter with an onion will be a nice accompaniment, but tough part of beef wouldn't do neither. You must not beat up the steaks with a chopper or steak tenderer, because all the juice will be out; scarcely any taste. When serving add a few drops of lemon juice, and this Curry will taste nicer if gleeced before sending to table in the following way:—Set a stew-pan on fire, when hot put a small bit of butter and a small onion, finely sliced, and teaspoon of any gravy. Now use a wooden spoon for frying the onions, and press them in the sauce-pan. When nice and brown colour, and the fried onions have stuck in the sauce-pan, pour the Curry you prepared and a spoon of cream; let it simmer a few minutes. Send to table with rice. Don't forget to add lemon juice or vinegar.

No. 19.—GAME CURRIES (Various).
The Game Curry I mean is thus:—elk; venisons; poultry, as turkey, geese, duck, etc.; rabbit, etc. Can be curried same as No. 4, but it is not nicer to make them into a yellow Curry, as for fish or vegetables.

N.B.—I think the Rabbit made into a gleeced brown stew much nicer than putting it in a jar, and prepare like a jugged hare, as it takes away all the flavour, and the gravy tastes nice, and the meat almost like the soup meat or plain boiled meat; but the Curried Rabbit is not a bad recipe, if properly made, to use as an ordinary entree.
Take a small rabbit; skin it; and cut up in small pieces as large as two inch square; flour it, and fry in butter or lard, just underdone, and brown it outside; keep it to a side. Now place a stew-pan on fire, and add the remaining butter or lard you fried the rabbit with; when this lard is nice and hot, slice one onion, and brown in the stew-pan. Now add Curry powder same as Madras Curry, No. 4. When all these are nice and brownish gold, add a pint of gravy or milk, and let it simmer gently on slow fire; and quarter of an hour before sending to table, add the fried rabbit to the Curry sauce, and let it simmer for 15 minutes. When serving add few drops of lemon juice, and a spoon of cream. The above Curry for boiled

rice; if for an “entree,” just cut the rabbit in joints, and prepare same as the above Curry. When serving add a glass of claret in place of lemon juice.

No. 21.—EGG CURRY (Whitish Yellow).
Hard boil six eggs, and put in cold water till wanted. Now place a stew-pan on fire, and add half teaspoon of saffron powder (yellow); half-pint of milk; one large onion, sliced; one tablespoon finely chopped ham or corned beef; one green capsicum, cut in quarters; one potato, mashed up (the potato left from last meal will do). Now simmer this for quarter of an hour; don't let it burn. When serving, take eggs out of the shell; cut in halves; place the eggs on a vegetable dish (the cut part up). Now add a tablespoon of cream, and a few drops of lemon juice; salt to taste, and pour over the eggs, and send to table with a brown Curry to accompany the rice (boiled). Samball and fried herring may be sent with these above Curries and rice. Poppadoms[7] and Bombay ducks will be a good accompaniment if could be procured.

No. 22.—EGG CURRY (Brown).
Boil the eggs same as No. 21, and put in cold water till wanted. Now prepare Curry sauce (brown) as No. 26, pour over the eggs cut in halves, as egg Curry (yellow). Egg Curries always called in Ceylon “a rest-house Curry,” because in several rest-houses in Ceylon usually not many visitors pass that way, beside these rest-house keepers cannot get fresh beef, etc. They always have plenty of eggs, fowls, native vegetables, etc., but egg Curry only can be made quick. When a gentleman is going from one planting district to another, a box cooly or a horse-keeper (groom) runs in front to a certain place, by order of his master. When he gets into the rest-house, the rest-house keeper knows that a gentleman is coming. At once he will order to kill a chicken and grill it in Scotch form? and boil two eggs; when this is doing the kitchen mate[8] will squeeze half of a cocoanut, with little water mix some saffron, salt green chillie, Maldive fish, etc., now

he boils this for five minutes. There is the breakfast ready! The bill of fare may be thus:—Grilled chicken; boiled pumpkin or beans, sometimes potatoes; boiled rice; egg Curry; samball; tea, coffee, or beer, etc. The dinner might be similar to above with addition of soup. Sometimes the Curries are made from native vegetables, as there is plenty of nice and wholesome vegetables in Ceylon (I mean) besides the English vegetables. The rest-houses are in place of refreshment rooms and eating-houses are in England.

No. 23.—EGG CURRY (Omelet).
Make a savoury omelet with chopped ham, parsley, etc. When done, cut in one-inch squares, and pour over the Curry sauce, brown or yellow, as Nos. 21 and 22.
N.B.—The omelet should only be made just before serving, as it will get tough, etc. The Curry sauce may be made beforehand.

No. 24.—EGG CURRY (Poached).
Prepare Curry sauce, brown or yellow, as Nos. 26, 27. When serving just let the Curry sauce simmer gently. Now break the eggs carefully and put in the Curry sauce, each separately. Same as poaching eggs in a frying-pan. The pan must be a wide stew-pan. When dishing you must carefully take the yolks without breaking them and pour over the gravy, and send to table with boiled rice; and thin slices of ham should be handed round with this Curry and rice. Don't forget the samball for every Curry, as well as fried red herring.

Beat up the eggs same as for savoury omelet, but omit the sweet herbs, add chopped ham, salt, pepper, dash of flour, and pinch of cayenne, and fry in butter or lard (same as omelets, or in small cakes). Send to table with the Curry and rice in separate dish. The above dish (usually the native way) not used in gentlemen's houses, but I recommend it to be tried.

No. 26.—CURRY SAUCE (Brown, for Meat of any sort).
Place a stew-pan on fire, add a spoonful of butter; when melted add one onion, sliced; when half brownish colour add a tablespoon and a half of coriander powder, one of rice powder as No. 48, a saltspoon saffron, a pinch of cumin-seed powder. Now turn this well with a wooden spoon. When nicely fried, add the spices as said in the Curry No. 4, ginger and garlic chopped up fine. Now add a pint of good gravy or fresh milk, and let it simmer on slow fire till you find it reduced to a half-pint. Add salt to taste, and a little cayenne if preferred hot. Now this Curry Sauce is ready. This sauce can be heated up with any cold meats, as beef, mutton, pork, poultry, game, etc., etc., because the meat cooked beforehand cannot be cooked up in the above sauce, only warmed up. When preparing, the meat should only be added to the gravy about five to ten minutes before serving. The above recipe is only suitable for cold meats, fried livers, chops, steaks, etc., etc. The above is a

brown Curry for parties, like the Curry stuffs; but for yellow Curry with less Curry stuffs, etc., see the accompanying recipe. But in Ceylon or in India always two Curries, etc., accompany the rice; especially in Ceylon a brown and yellow Curry, etc., accompanies the rice to table.

No. 27.—YELLOW CURRY SAUCE (for Vegetables, Fish, etc.).
Slice one onion, one large spoonful of chopped-up ham (fresh, best) or nice corned beef (cooked), one green capsicum cut in quarters, one small teaspoon of saffron powder, pinch of cayenne pepper if preferred hot Curry, half-pint of milk, salt to taste. Now put all these into a clean stew-pan and set on fire for twenty minutes or more, simmer gently, and let it reduce to half-pint. When serving add few drops of lemon juice and a large spoon of cream. The above Curry Sauce is very nice for fish and vegetables. If it is cooked up vegetable or fish, just add ten minutes before serving. If it is fresh vegetable or fish, to be cooked in the sauce from the beginning; see their separate headings. The above Curry only second to a moley made of fish or fowl.

No. 28.—CURRIED FOWL (a Joint).
  • 1 good-sized Fowl and Curry Stuffs.
Everything same as for Madras Curry, but an extra spoon of coriander powder and spoonful of cocoanut scraped up fine (i.e., in England I have seen and also used cocoanut scraped and preserved in tins by some firm in London). This cocoanut can add to all kinds of brown Curries, as it gives flavour to Curry; but it is a new idea, not suitable or used in the East for a Curry. Dress the fowl as for boiling, and boil it for few minutes (underdone). Keep this to a side, but don't waste the broth. Now place a large stew-pan on fire (large enough to hold the fowl), slice one large onion and fry in the butter. When nicely brown take out the onions and put in the fowl, and fry it all sides nice and gold colour, take the fowl out of the pan. Now add all the Curry stuffs, spices, ginger, garlic, etc., etc., and the broth that the fowl has been boiled in, and a half-pint of milk and bay leaves. Let all these simmer till the Curry Sauce is reduced to a pint or little more. Now

add the fowl and turn it occasionally; do not let it burn. When serving, add a few drops of lemon juice or vinegar (pickled), a spoonful of cream, salt to taste, and cayenne if preferred. Send to table on a flat dish large enough to carve the fowl, and leave enough gravy to go round the table; I mean not juicy, neither dry. The above should be treated as a joint. If any left can be warmed up in frying-pan, the fowl cut in pieces, and send to table with fried potatoes, garnished with nice green cabbage (boiled), or Brussels sprouts will do best. The above will do better on a Sunday for dinner, as thus:—
Not a bad dinner for a small party.

Beef, mullagatawny, and rice.

Curried fowls, and plenty of vegetables and potatoes.

Some kind of pudding.

For Two Young Chickens and some Gravy.
Cut up the chicken in joints, and boil all the bones, etc., for gravy. Place a stew-pan on fire, add the chicken-bone gravy, half-pint milk, one small spoon of butter, one eggspoon saffron powder, one tablespoon of chopped ham, small pinch of cayenne, one bay leaf, spices (bit of cinnamon, two cloves), salt to taste, one onion sliced. Let it boil (I mean simmer) for five minutes, then add the chicken, set on slow fire till the meat is tender. When serving, mix a dessertspoon of flour in two tablespoons of cream in a tea cup, then add this into the moley and stir well; let simmer for two or three minutes. When dishing, add a few drops of lemon juice or pickled vinegar. The above dish should be light-yellow colour, the gravy thick as cream. Mashed potatoes and fried bacon may garnish this dish, with red carrots, cut fine and pretty, and stuck in the mashed potatoes round the dish. The above entree should be served up on a small flat dish for a dinner, lunch, supper, etc.

For Two Pounds of Salmon.
N.B.—The Fish Moley is almost like a Curry (see Fish Curry, Salmon, No. 31).
Cut the salmon nearly an inch thick, then cut it in two inches long, one inch wide, or little round pieces. Now mix in a stew-pan the following:—a pint of fish stock, white gravy, or milk, one small spoon of butter, one eggspoon saffron powder, one dessertspoonful finely-chopped ham, pinch of cayenne, one bay leaf, spices (bit of cinnamon or cloves), one large onion sliced, salt to taste. Mix all the above into the stew-pan, and set on fire. When it simmers, add the fish and let it simmer gently until the fish is done. When serving, mash up a boiled potato in two tablespoons of cream. Pour to the moley, and add few drops of lemon juice, and send to table with boiled potatoes (mashed up and baked in an oven), in shape as a pudding. Suppose if you have any cold fish boiled the day before, just only mix up the sauce and let it simmer till wanted, and add the fish five

or ten minutes before sending to table. Any fresh beef, cold beef, mutton, etc., can be made into moley, but the fresh beef ought to be tender part—the under cut of a sirloin will do nicely. It cannot be made from pork, because it will not taste as nice as chicken or fish.

No. 31.—FISH CURRY (Salmon).
The fish Curry is made several different ways in Ceylon and India, as brown or yellow Curry, but similar to fish moley, hard-boiled egg Curry, No. 22, and the potato Curry, No. 35; but you must add a spoonful of chopped ham or corned beef, and use lemon juice, not vinegar. The fish Curry (brown) can be made same as Madras Curry, No. 4. But proceed to make the Curry Sauce, No. 26, then add the fish. As soon as the fish is tender, the Curry is ready. Don't add any butter to fish Curries. The native cooks use the coriander, saffron, chillies, etc., without roasting them in the frying-pan.—See “Home-made Curry Powder,” No. 1, but grinding it without roasting.

No. 32.—FISH CURRY (Various).
  • Salmon.
  • Haddocks.
  • Soles.
  • Whiting.
  • Codfish.
  • Whitebait.
  • Fresh Herrings.
  • Lobsters.
  • Crabs.
  • Oysters.
  • Prawns.
  • Shrimps, etc.
The above Fish Curries can be made same as Salmon Curry, No. 31, egg Curry (yellow), fish moley, Madras Curry, No. 4, but great care must be taken not to be burned. The soles and whiting are not nice when curried, and the oysters should be used without the liquor. Prawns and shrimps are celebrated Curries if they are freshly caught and properly prepared. Tamarind used for Fish Curries (brown) are very nice—better than lime (lemon) juice or vinegar.

No. 33.—TINNED SARDINES (Curried).
For a Small Tin of Sardines of One Dozen.
Take the sardines, and take off the black part; just finely scrape; with a spoon place on a tin or plate, and make it warm in an oven. Now make a Curry sauce (brown), same as No. 26, but less milk or gravy. The Curry sauce must not be more than a small tea cup, nice and thick, if not thicker,—just mash up a boiled potato, and add to the sauce. Just before serving, take each sardine carefully and place in the Curry sauce you made; do not stir it; set on slow fire for five minutes. When serving take each carefully without breaking, arrange them nicely on a Curry or vegetable dish; pour over the gravy, and send to table with boiled rice or hot toast. Any tinned fish can be made same as the above, except Yarmouth bloaters, smoked fish, salt fish, mackerel, etc., etc. Tinned salmon makes a nice Curry. Afraid it will mash up and be like a gruel instead of lumps. The above Curry sauce will answer to several boiled fish—boiled the day before.

No. 34.—VEGETABLE CURRIES (Various).
With reference to above, the potato, knol khol, turnips, carrots, parsnips, vegetable marrow, cucumber, beans, etc., can be made same way as potato Curry, No. 35; but cabbage, spinach, turnip tops (young shoots), Brussels sprouts, can be made same way as potato Curry, with same ingredients, but the cabbage, Brussels sprouts, etc., take little more time to tenderly boil; therefore extra gravy, milk, butter, and extra spoon of ham or corned beef. Onions should be added for greens. The more good gravy you add the better the Curry. As far as I have seen, there is not many English vegetables can be Curried, but in India and Ceylon there is numberless vegetables, greens, grasses, etc., can be Curried.

For One Pound of Good Potatoes (peeled).
Cut them in half-inch squares; put them into a clean stew-pan with an eggspoon of saffron; one large onion, sliced; one large spoon of chopped ham or corned beef (salt to taste); three parts of a pint of milk. Mix well together; put in a bay leaf; set on fire, and let it simmer till the potatoes are tender. If the three-quarters pint of milk is not sufficient to tender the potatoes, add some good gravy (stock), but not brown stock. When serving, add a quarter pint of milk and a dessertspoon or more of cream, and let it simmer. When simmering add a few drops of lemon juice, and send to table with boiled rice. But a Brown Curry must accompany the above Curry.

Take half of a small cabbage, and cut it with a sharp knife as big as you cutting a lettuce for a salad; wash it thoroughly clean; put into a stew-pan with a pint of gravy, and boil it till half done. Now take it off the fire; add an eggspoonful of saffron powder; two large spoons of chopped ham, etc.; a pinch of cayenne (if required hot); one large onion, sliced; salt to taste. Mix well; set on fire. More gravy or milk should be added, till the cabbage is soft as usual form.

For a Pound of French Beans.
Cut up the beans one inch long and prepare same as the cabbage Curry. The same ingredients will do and must accompany a meat Curry to table. These Curries may only be gleeced, if you please, or can serve plain, but the gleece gives a nice smell and good taste. Any Curry can be gleeced. If you wish to make Curry of broad beans, must take off the thicker skin and weigh a pound; but broad beans are not a useful bean for Curry, but only better as a vegetable by cooking it in a jar with butter and mint.—See Vegetables for Table, as No. 53.

Same as potato Curry, No. 35. The large onions should be cut in quarters, and the small onions put in whole; but in India and Ceylon we have onions (I mean the button onions with red skin) which makes a delicious Curry.


Popular posts from this blog

4 Easy French Apple Recipes

4 French Apple recipes

Boil in 1 quart of new milk 1 pound scraped French chocolate and 6 ounces of white sugar. 
Beat the yolks of 6 eggs and the whites of 2. 
When the chocolate has come to a boil, take off of fire; add the eggs, stirring well. 
At the bottom of a deep dish place a good layer of pulped apple, sweetened to taste; season with cinnamon. 
Pour chocolate over it and place the dish on a saucepan of boiling water. 
When the cream is set firmly it is done. 
Sift powdered sugar over it, and glaze with a red hot shovel.
Pare and core 2 dozen full-grown apples; 
put in a saucepan with water enough to cover them;
boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar; 
boil again 1 hour; skim, if necessary. When cold put in preserving jars.
Fourteen apples peeled, cored, and sliced; 
1½ pints flour,
1 teaspoonful baking-powder, 
1 cupful sugar, 
½ cupful butter, 1 cupful milk,

French food terminology

FRENCH WORDS IN COOKING. Aspic:—Savory jelly for cold dishes. Au gratin:—Dishes prepared with sauce and crumbs and baked. Bouchées:—Very thin patties or cakes, as name indicates—mouthfuls. Baba:—A peculiar, sweet French yeast cake. Bechamel:—A rich, white sauce made with stock. Bisque:—A white soup made of shell fish. To Blanch:—To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water. Bouillon:—A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup. Braisé:—Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it. Brioche:—A very rich, unsweetened French cake made with yeast. Cannelon:—Stuffed rolled-up meat. Consommé:—Clear soup or bouillon boiled down till very rich, i.e. consumed. Croquettes:—A savory mince of fish or fowl, made with sauce into shapes, and fried. Croustades…

5 French Menu Ideas to try out

5 French Menus

Menu I
Potage GourmetEglefin à la Maître d'HôtelPommes de Terre, CasseroleSalade de Tomates et de LaitueCanards Sauvages, Sauce OrangeSoufflé au CitronPotage Gourmet. —Pour into a saucepan about a quart of the water in which potatoes have been boiled, add a small amount of cold chicken cut in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas and one truffle cut into dice, also pepper and salt, along with one or two whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve.

Eglefin à la Maître d'Hôtel. —Cut a cleaned haddock open at the back on each side of the bone, dust with pepper
and salt, dip in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully from time to time. Remove from the fire, place two ounces of butter on the back of the fish, place it in the oven to melt the butter, then, put the fish on a hot platter and sprinkle with mince parsley and lemon juice, t…
European Cheese and wine Pairings -

A country without a fit drink for cheese has no cheese fit for drink. Greece was the first country to prove its epicurean fitness, according to the old saying above, for it had wine to tipple and sheep's milk cheese to nibble. The classical Greek cheese has always been Feta, and no doubt this was the kind that Circe combined most suitably with wine to make a farewell drink for her lovers. She put further sweetness and body into the stirrup cup by stirring honey and barley meal into it. Today we might whip this up in an electric mixer to toast her memory.
While a land flowing with milk and honey is the ideal of many, France, Italy, Spain or Portugal, flowing with wine and honey, suit a lot of gourmets better. Indeed, in such vinous-caseous places cheese is on the house at all wine sales for prospective customers to snack upon and thus bring out the full flavour of the cellared vintages. But professional wine tasters are forbidden any cheese between…
It is important that the cook not only understand the nature and composition of foods, but they should also know something of their digestive properties, since food, to be serviceable, must be not only nutritious, but easily digested. Digestion is the process by which food rendered soluble, and capable of being absorbed for use in carrying on the various vital processes.
The digestive apparatus consists of a long and tortuous tube called the alimentary canal, varying in length from twenty-five to thirty feet, along which are arranged the various digestive organs,—the mouth, the stomach, the liver, and the pancreas,—each of which, together with the intestines, has an important function to perform. In these various organs nature manufactures five wonderful fluids for changing and dissolving the several food elements. The mouth supplies the saliva; in the walls of the stomach are little glands which produce the gastric juice; the pancreatic juice is made by the panc…
Know your cheese selections from around the world. Build your Cheese knowledge to share with friends & family. 
Browse the cheese dictionary below!  

The Big Cheese
One of the world's first outsize cheeses officially weighed in at four tons in a fair at Toronto, Canada, seventy years ago. Another monstrous Cheddar tipped the scales at six tons in the New York State Fair at Syracuse in 1937.

Before this, a one-thousand-pounder was fetched all the way from New Zealand to London to star in the Wembley Exposition of 1924. But, compared to the outsize Syracusan, it looked like a Baby Gouda. As a matter of fact, neither England nor any of her great dairying colonies have gone in for mammoth jobs, except Canada, with that four-tonner shown at Toronto.

We should mention two historic king-size Chesters. You can find out all about them in Cheddar Gorge, edited by Sir John Squire. The first of them weighed 149 pounds, and was the largest made, up to the year 1825. It was proudly present…

Food and dining in Ancient Rome

ROME IN THE DAYS OF HER GREATEST PROSPERITY. The food of the early Romans resembled to a great extent that of the Greek heroes (their national dish was pulmentarium, a porridge made of pulse), but to avoid repetitions we will pass over the first centuries of Roman history, choosing as our subject Rome in the days of prosperity. It should, however, be mentioned that Greece never attained such enormous wealth as Rome, and that even in her greatest recklessness she was more refined. Goethe said that in the days of their highest civilization the Romans remained parvenus; that they did not know how to live, that they wasted their riches in tasteless extravagance and vulgar ostentation—but it must be remembered that, whereas the civilization of the nineteenth century is industrial, that of Rome was militant, and to that should be attributed the fact that some of the simplest means of comfort were then unknown. Many moderns are inclined to doubt the assertions made concerning the countless …

General cooking methods for Vegetables plus additional vegetable recipes


Uncooked vegetables.
—Crisp vegetables with tender fiber are eaten raw. Their preparation includes freshening in cold water, thorough washing to remove grit and insects, thorough drying by shaking in a soft cloth or wire basket, and cooling on the ice. Lettuce should not be served so wet that the water collects on the plate, making it impossible to dress the salad with oil. 
Cooked vegetables.
—Vegetable cooking is an art much neglected, and in consequence vegetables are sometimes served lacking their proper flavor and their original nutrients. To cook vegetables
in boiling salted water, throwing the water away, is not the correct method, except in a few cases. With this method much of the valuable mineral matter and the flavoring substances are lost in the water. With such strong flavored vegetables as the cabbage, old onions and beets, and old potatoes this method is permissible, but even in these cases the nutritive value is decreased.

How Coffee was introduced Into Vienna

A ROMANTIC tale has been woven around the introduction of coffee into Austria. When Vienna was besieged by the Turks in 1683, so runs the legend, Franz George Kolschitzky, a native of Poland, formerly an interpreter in the Turkish army, saved the city and won for himself undying fame, with coffee as his principal reward. It is not known whether, in the first siege of Vienna by the Turks in 1529, the invaders boiled coffee over their camp fires that surrounded the Austrian capital; although they might have done so, as Selim I, after conquering Egypt in 1517, had brought with him to Constantinople large stores of coffee as part of his booty. But it is certain that when they returned to the attack, 154 years later, they carried with them a plentiful supply of the green beans. Mohammed IV mobilized an army of 300,000 men and sent it forth under his vizier, Kara Mustapha, (Kuprili's successor) to destroy Christendom and to conquer Europe. Reaching Vienna July 7, 1683, the army quickly in…

8 Russian Recipes to try

8 Russian Recipes

BORCHT (Russian)
Make a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large
beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. Serve in cups with a spoonful of sour cream. If the colour fails to be bright red, a few drops of vegetable colouring may be added.

STSCHI (Russian)
Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1½ hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 1 tablespoon of flour. Add this mixture to the soup ab…