Tempting Curry Dishes Part 4

Cut cold boiled calf's head into neat square pieces. Beat together the yolks of three eggs, add to it a tablespoonful of J. P. Smith's Curry Powder, a teaspoonful of Epicurean Sauce, and half a teaspoonful of salt; in this dip the pieces of cold calf's head, roll each piece in cracker crumbs, again dip in the egg, again in the crumbs, and fry, like doughnuts. Serve with tomato sauce.

Curry of Calf's Liver.

Cut three slices of raw calf's liver into inch pieces, scald and dry in a napkin. Put into a frying-pan two tablespoonfuls of Antonini Olive Oil; when hot add a chopped onion; when this browns slightly add the pieces of meat, a heaping teaspoonful of J. P. Smith's Curry Powder, and a tablespoonful of Maggi Bouillon; cover five minutes, then add half a pint of hot water; cook ten minutes longer. Arrange round the border of a hot platter a layer of mashed potatoes, place it where the top of the potato will brown slightly, then put the curried liver in the centre of the dish and serve.

Curried Tripe.

Rinse off a pound of fresh tripe in scalding hot water, drain it, cut it into conveniently sized pieces, and boil them in water slightly salted an hour and a half: then add the tripe to a plain Curry sauce, and serve with boiled rice.

Curried Tripe and Onions.

Cut into slices three Bermuda or white onions; fry a delicate brown with three tablespoonfuls of Antonini Olive Oil, strew over the onion a teaspoonful of J. P. Smith's Curry Powder, add half a pound of cold boiled tripe, cover the dish and shake the pan to prevent burning; when the onion is cooked serve.

Broiled Tripe, Curry Sauce.

Rub a piece of cold boiled tripe with Antonini Olive Oil; and broil the tripe a delicate brown color on both sides. Put the tripe on a hot dish, cover it with melted b.u.t.ter seasoned with half a teaspoonful of J. P.

Smith's Curry Powder, a chopped gherkin, a little salt and the juice of half a lemon.

Curried Kidneys.

Scald four lamb kidneys, skin and split them, and let them stand in water slightly salted two hours. Wipe them dry in a kitchen towel and cut them into pieces. Pour into a soup plate a gill of Antonini Olive Oil, put the kidneys in this and move them about in the oil so that each piece will be glazed with the oil. Strew over the kitchen table a quant.i.ty of J. P. Smith's Curry Powder, roll the oiled kidneys in this.

Put into a frying pan two tablespoonfuls of the olive oil, when very hot add the kidneys, and a little salt. Shake the pan well to prevent burning, cook rather rare, as they will be tough if well done.

Curried Veal Kidneys.

Split two veal kidneys in two, skin them and allow them to stand in cold water, salted, three hours. Drain and wipe dry. Cut them into thin slices and cook them half an hour in a good Curry sauce as before described.

Curried Ox Tails.

Cut two ox tails at the joints, and fry them in a little Antonini Olive Oil five minutes. Have cooking in a saucepan a minced onion with a thin slice of bacon and a heaping tablespoonful of J. P. Smith's Curry Powder. Add the ox tails, quarter of a bay-leaf, half a pint of hot water, and half a teaspoonful of salt; cover, and simmer until the moisture is reduced one-half, and add two tablespoonfuls of Maggi Bouillon, a pint of hot water and a gill of good sherry; cover and simmer on back of range until the meat is very tender. Put it away to get cold and next day warm it up in a frying pan or chafing dish, add a little lemon or lime juice and serve.

Plain Mutton Curry.

Cut up half a pound of cold boiled mutton in symmetrical pieces. Chop up an onion and fry it with three tablespoonfuls of Antonini Olive Oil or b.u.t.ter, add the meat, toss it about a few moments, strew over it a teaspoonful of J. P. Smith's Curry Powder, and add half a pint of gravy; simmer gently a few minutes and serve. This is about as simple a mode of preparing the dish as can be proposed; it may be improved by frying a little apple with the onion and adding more water, then thickening it with browned flour.

Raw mutton should be fried a little before it is added to the Curry sauce. Mutton chops may be curried the same as veal chops.

Curry of Lamb.

The breast of lamb freed from fat makes a very good Curry. Cut up a pound of it and toss the pieces about in the frying pan a few moments.

Sprinkle over the meat a teaspoonful of the J. P. Smith Curry Powder and a gill of vinegar; cover, cook ten minutes and put the meat away to allow the Curry to permeate it. When wanted fry an onion brown, add to it half a pint of hot water, a tablespoonful of Maggi Bouillon and a little salt; simmer ten minutes, strain and add the meat with a square of sugar, two tablespoonfuls of Chutney or Chili relish, or tomato catsup. If convenient add the grated fruit of half a fresh cocoanut.

Simmer slowly an hour, serve with boiled rice and orange juice in a sauce-boat.

Curried Pork Tenderloin.

Pound together in a mortar a clove of garlic, a tablespoonful of J. P.

Smith's Curry Powder, a square of sugar, the juice of a lemon, and a saltspoonful of salt; add a tablespoonful of Epicurean Sauce, and one of French mustard. Select a fresh pork tenderloin, cut it into three-inch pieces and cut gashes lengthwise all over the meat; into these gashes rub the paste. Put them into a pan, pour a little Antonini Olive Oil over each, and bake in the oven twenty minutes. Turn frequently while they are cooking. These are excellent cold.

Curried Eggs.

Hard boil six eggs; when cool enough, remove the sh.e.l.l and quarter them lengthwise. Put these on a hot platter, surround the pile with a good Curry sauce, garnish the border with boiled rice and serve.