Tempting Curry Dishes Part 3

Curry of Venison.

Cold roast venison makes a very good breakfast Curry, as the meat is tender and digestible. Put in a frying pan, a tablespoonful of Antonini Olive Oil, half a teaspoonful of dry flour, brown it slightly. Add a clove of garlic and a tablespoonful of minced apple, a teaspoonful of J. P. Smith's Curry Powder, and half a pint of hot water, or venison gravy from the roast of the day before. Simmer and set on the back of the range. Cut the meat in neat pieces, add it to the sauce, and when quite hot send to table. Before serving, add the juice of a Florida orange.

Curry of Venison, No. 2.

The pieces of venison which are not large enough for steaks or for roasting purposes may be thus prepared. Cut a pound of the meat into inch squares and toss them about in a frying pan, with an overflowing tablespoonful of Antonini Olive Oil; after cooking five minutes add a tablespoonful of J. P. Smith's Curry Powder and a gill of hot water containing a teaspoonful of Maggi Bouillon; cover. While this is cooking, cut two medium sized raw potatoes into small dice, and add them to the meat with half a teaspoonful of salt. The steam will cook the potatoes in ten minutes. Mix the ingredients together and if too dry add a little more hot water.

Curry of Rabbit.

Select two fine rabbits, cut them into neat pieces; put into an earthen crock a thin slice of bacon, add a few slices of rabbit, sprinkle over it a little of J. P. Smith's Curry Powder, salt, fresh grated cocoanut, and a dozen raisins; put in another layer of rabbit meat, and season it as the first layer, repeat until the rabbit is all used, and you have also used the juice and meat of one fresh, or half a pound of dry cocoanut; moisten the whole with Rhine wine; let this stand twenty-four hours, then place the crock in a pot of water and simmer three hours.

While cooking, the crock must be tightly covered. Serve with hot boiled rice and over the meat squeeze the juice of a lime.

Curry of Hare.

Skin, clean, and quarter the hare and rub each piece well with J. P.

Smith's Curry Powder. Put into a saucepan a tablespoonful of beef drippings, a sliced onion, the pieces of meat, half a teaspoonful of salt, and a gill of claret. Cover and simmer an hour; add another gill of claret, two heaping tablespoonfuls of currant jelly, two squares of sugar, and simmer two hours longer. Serve with boiled rice, over which sprinkle a little orange juice.

Curry of Beef.

The best piece of meat for this dish is the lean part of the flank, which, being cross-grained, allows the Curry to thoroughly a.s.similate with every particle of the meat. Cut up one pound of the meat into neat square pieces. Put into the frying pan one ounce of Antonini's Olive Oil, or b.u.t.ter, and fry in it a minced onion, stirring until brown; add the beef and stir to prevent burning; now add a teaspoonful of J. P.

Smith's Curry Powder and half a pint of rich gravy, salt, simmer, squeeze out the juice of one Florida orange, sweeten it a little, add it to the dish, add a heaping teaspoonful of apple sauce, stir and simmer nearly an hour.

Curry of Beef, No. 2.

Fry an onion brown with two tablespoonfuls of Antonini Olive Oil, add a heaping tablespoonful of J. P. Smith's Curry Powder, a pint of hot water, a tablespoonful of Maggi Bouillon, a tablespoonful of Epicurean Sauce, a teaspoonful of Manioca, half a teaspoonful of salt and a tablespoonful of tomato catsup. Simmer three-quarters of an hour, and in this sauce warm up slices of cold roast beef.

[Ill.u.s.tration]

Curried Veal Chops.

Mix together a heaping tablespoonful of J. P. Smith's Curry Powder, two saltspoonfuls of salt, a teaspoonful of made mustard, a dash of cayenne, a teaspoonful of Epicurean Sauce and Antonini Olive Oil, enough to make a paste; spread a little of this on both sides of the chops, then dip in beaten egg, roll in bread crumbs, and fry in a large quant.i.ty of fat.

They may be served with or without tomato sauce, and either hot or cold.

Curry of Veal.

Cut up one pound of raw leg of veal into pieces. Mix a teaspoonful of J. P. Smith's Curry Powder, half a teaspoonful of rice flour, and a saltspoonful of salt together, dip the meat in melted b.u.t.ter or oil, then roll each piece in the powder and fry until a delicate brown all over (onion may be added or omitted). Mince half a sour apple and fry it with the meat; add half a pint of soup stock, simmer half an hour, squeeze over all the juice of half a lemon, mix and serve.

Curry of Sweetbreads.

Select two pair of fine sweetbreads, scald them and remove from them all sinews, etc. Put them into water slightly salted, cover and parboil half an hour. Drain, and keep in cold water until wanted. Prepare a plain Curry sauce; slice the sweetbreads, cook them in the sauce half an hour and serve.

Curried Calf's Brains.

Wash the brains in several waters, then scald and free them from sinews; boil in water seasoned with salt, a gill of vinegar, a clove of garlic, and a small piece of bay-leaf. Cook an hour, put the brains in the centre of a dish, surround it with a well made Curry sauce.

Curry of Calf's Feet.

Boil the calf's feet, after cleaning them, five hours; then serve them with a well made Curry sauce, or rub them well with Antonini Olive Oil; sprinkle J. P. Smith's Curry Powder over them, and broil; when done place on a hot dish, squeeze over them the juice of a lemon and serve.

Curried Calf's Head.