CURRIES.
[No. 136.]—Curried Beetroot and Cucumber.
- 1 cucumber.
- 1 beetroot.
- 2 shalots.
- ½ pint water.
- 1 teaspoon curry powder.
- 2 tablespoons cooked haricot beans.
- 2 ounces butter.
- 1 teaspoon flour.
- 1 teaspoon salt.
- ½ teaspoon pepper.
Slice the cucumber, beetroot and shalots, and fry for ten minutes in the butter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.
[No. 137.]—Curried Eggs.
- Hard-boiled eggs.
- Curry sauce.
Boil as many eggs as are required, remove the shells, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot.
Note.—This dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg.
[No. 138.]—Curried Haricot Beans.
- ½ pint soaked haricots.
- 1 onion.
- 1 carrot.
- 1 turnip.
- 1 teaspoon salt.
- 2 teaspoons curry powder.
- 1 quart water.
- Juice of ½ lemon.
- 1 teaspoon Worcester sauce.
- 1½ ounces butter.
- 1½ ounces flour.
Simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the butter and flour, and serve with boiled rice.
[No. 139.]—Curried Haricot Beans.
Another way.
- 1 pint sauce superbe.
- 1 onion sliced and fried.
- 2 teaspoons curry powder.
- The juice of half a lemon.
- 1 pound cooked haricot beans.
- Cooked rice.
Place the sauce, curry powder, and lemon juice in a stewpan, and stir over the fire for ten minutes, then add the fried onion and beans, simmer another ten minutes, and serve with boiled rice.
Note.—This is a delicious curry. Cooked lentils may be used in place of haricot beans.
[No. 140.]—Curried Lentils.
- ¼ pint soaked lentils.
- 1 pint water.
- 1½ ounces butter.
- 1 small apple.
- 1 onion.
- A pinch of powdered mace.
- 1 teaspoon flour.
- 1 teaspoon salt.
- 6 peppercorns.
- ½ teaspoon white sugar.
- 1 teaspoon curry powder.
- 2 teaspoons vinegar.
Simmer the lentils with the peppercorns (tied up in a piece of muslin) and mace for one hour, add the salt, remove the peppercorns and strain. In the meantime slice the onion, mince the apple, and fry them together in the butter for ten minutes, place in a stewpan together with two tablespoons of the lentils, the sugar, flour and curry powder, mix well together, add the liquor of the lentils, and simmer for half an hour, stirring frequently; add the vinegar before serving. Serve rice in a separate dish.
[No. 141.]—Curried Tomatoes.
- 6 tomatoes.
- 1 ounce of butter.
- ½ pint curry sauce.
- Pepper and salt.
Slice the tomatoes without peeling them, and lay in a tin greased with half the butter; divide the rest of the butter into small pieces, and place a piece in the centre of each slice; sprinkle with pepper and salt, and bake for fifteen to twenty minutes. When done, place in a hot dish, pour over them the sauce, which should be rather thick, and serve.
[No. 142.]—Curried Turnips.
- Turnips.
- Butter.
- Curry sauce.
- Boiled rice
Peel and slice the turnips, and stamp or trim the slices so as to have them as even as possible; fry them a golden brown in a little butter, lay in a hot dish, pour over them the sauce (hot), make a border of the rice, and serve.
Note.—The rice may be omitted.