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Classic
Cook Books
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page 176
the consent of the physician should first be obtained before spicing the food of
sick or debilitated persons. In making curries fresh milk is used as a
substitute for cocoanut milk. The meat for the curry, whether raw or already
cooked, should always simmer very slowly so that it will become very tender. A
curry must never be cooked on a quick fire and is always eaten with boiled rice,
which renders the sharpness of the spicing more agreeable to the palate.
For a curry of fowls, divide Spring chickens or pigeons into small pieces as for
fricassee and turn them slightly in flour. Brown a piece of butter in a kettle,
put in the meat and roast rapidly until light brown, frequently shaking the
kettle; take out the meat with a skimmer and brown a few sliced onions in the
butter until done, stirring them frequently. Then put the meat back into the
kettle with the onions, move the kettle from over the fire and add enough sweet
milk or a good bouillon made of extract of beef to cover the meat; cover the
kettle tightly and simmer very slowly for at least 1 hour, but during this time
stirring should be frequently attended to. After the elapse of half an hour
smooth 2 teaspoonfuls of curry powders with sweet milk. Mix it through the meat,
salt and simmer for 15 minutes longer. At the last, boil for 1 or 2 chickens
about 1/4 pound of rice in weakly salted boiling water, and put it on the
colander to drain. The rice should not be lumpy and the grains should remain
whole. Put the rice around the sides of a warmed dish and fill the curry into
the opening in the center. Serve.
A little flavoring of lemon juice can be added according to taste. The gravy for
the curry should not be thin.
219. Partridge Cutlets for Invalids. Take from the partridge all of the meat
that is free from sinews, pound it finely and mix with it salt and a spoonful of
sweet cream. Crush the bones and fry them slightly in butter, excepting the
wings and drumsticks which are used for the cutlets, and cook them with celery
or parsley root and salt. Mould the minced meat into the form of cutlets and put
a bone into each one; each partridge will make 4 cutlets, which are turned in
egg and bread crumbs and fried in butter until done. Stir what remains
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