York of 1 egg, saltspoonful of made mustard, a pinch of salt, pepper and sugar. Mix all with york of egg, add gradually drop by drop enough salad oil to make it stiff, then add 1 tablespoonful of vinegar, 1 teaspoonful of chopped parsley, capers and onions.
《Tomato Chutney》-Mrs.Bernard Vernon
Take 1 pint of finely cut celery,1 qt. small white onions, 2 good sized heads of cauliflowers, 6 green chillies, 2 qts. of green tomatoes.
Wash and cut them into small pieces and place them in a large pan or bowl.Mix 4 qts. of cold water with 1/2 lb. salt, pour it over the vegetables and let them stand over night. Next morning, place the vegetables with the brine into a kettle over the fire, and as soon as they begin to boil remove and drain. Put 3 qts. of vinegar with 1 lb. of sugar over the fire, mix 1 cupful of flour, 1/2 teaspoonful of mustard, 1/2 of turmuric with cold vinegar to a paste, and stir into the boiling vinegar. Cock and stir 2 minutes, counting from the time it begins to boil; pour boiling hot over the vegetables and when cold, put all into glass jars.
Curries
《Barbette》-Miss Meridyth
Soak bread or crusts in s little boiling milk, beat up until smooth. Add a laeger quantity of minced up meat, a little curry powder and if wished, an onion cut up and lightly fried. Put all together into a frying-pan untill browned, then press into a mould. Bake for an hour and serve hot with gravy.
《Chicken Curry》-Mrs.Miller, (late of Somerford, Madras )
Cut the chicken up into joints, 4 oz. butter, 1 onion sliced. Boil the butter, fry the onion in it, brown; then put 1 full tablespoonful of Madras curry powder, fry onion and powder all together but do not burn it. When well fried, put in the chicken with salt, let all simmer gently for an hour, when all will be cooked. Curry is an expensive dish in England, which English people cannot understand. No Madras cook ever puts nutmeg or cloves into a curry though professional English cooks do.
《Curry》-Mrs. Evans, St. George
We begin of course with our scraps of cold mutton, we dust them thickly with flour out of a sprinkler into a pan in which fat is actually smoking, not only fizzling, we slice three onions. These are getting dark brown whilst we mix a teaspoonful of curry powder with a teacupful of milk--buttermilk is preferred. This is put into the pan and let to bubble for about 5 minutes, so that no raw taste of curry is noticed. Now put the meat to the curry mixture and fried onions with a handful of sultanas and a few cold sliced carrots, and some gooseberries if in season, or sour apples will do. Chutney is an improvement if we have it to hand, so is a squeeze of lemon. Let all boil up at once, then draw to the side of the fire and cover up; let it simmer for as long as possible--the longer the better. Curry made after breakfast is just at perfection for dinner. Stir of course occasionally so that the curry may not stick to the bottom of the pan. When perfectly cooked, no single ingredient ought to be noticeable, all should be a golden colour. Serve in a wall of rice.
《Curry》-D.H.
One lb. veal cutlet cut into bits, a small onion cut into shreds. Fry the meat and onion together in butter till they are well browned. This should be done in an enamelled a little saucepan, then stir a tablespoonful of curry into a paste with a little cold stock or gravy; mix well into 1/2 a pint of stock or gravy. Pour this into the saucepan with the meat and onion, add a little salt, the juice of half a lemon. Stew gently till the meat is quite tender. About 3 minutes before taking off the fire, add a tablespoonful of cream, and stir well.
《Curried Eggs》-M.L.C. Bournemouth
Boil 3 eggs hard and put them aside untill they are cold. Mix well together 1 oz. butter, 2 dessertspoonful of curry powder, shake them in a saucepan on the stove for some minutes, then throw in a moderately sized onion finely minced, and fry them gently untill they are nearly soft; pour to them by degrees half a pint of gravy and stew them slowly until they are reduced to pulp. Mix smoothly half a cup of milk with 1 teaspoonful of rice flour, stir flour, stir them to the curry. Cut the eggs into slices, heat them right through without boiling them. Serve hot.
《Curried lentils》-Miss Woodhouse
Stew a teacupful of German lentils in stock till quite soft. Stir in a little curry powder, a fried onion, a sliced apple, a banana and a little chutney. Mix it well, stew till quite soft. Serve with border of rice, or fried bread or chipped potatoes.
《Madras Bobster Curry》-Mrs. Morgan
Soak a small slice of bread in a teacupful of milk for 3 hours, slice small onion and fry it in very little butter. Beat an egg into 1/2 a teacupful of milk, and mix the whole well with 1/2 lb. of finely minced meat and 1 tablespoonful of curry powder. Put in a pie-dish and bake.--An exellent luncheon dish.
《Sardine Curry》-Mrs.Miller, (late of Somerford, Madras )
Two oz. butter boiled, not only warmed, 1/2 an onion sliced and put in and fried, when the onion is browned throw in one tablespoonful of Barrie's Madras curry powder, if not procurable Vencatachillurn's will do. Fry together for a few minutes then put into the pan a dozen or so sardines with a little salt. Shake together gently for about 10 minutes when the curry will be cooked.
