Mode.—Have the meat ready cut in half-inch squares; then slice the onions; put a good stew-pan on the fire, add the butter; soon as the butter gets hot put in the onions and Curry Powder, but not the ginger, garlic, and spices. When the onions, Curry stuffs, etc., are nicely browned, add the meat, garlic, ginger, spices, and give it a turn. Let it stand for a few seconds, then add the milk or gravy, salt, etc.; set on slow fire for about 20 minutes. When sending to table add a few drops of lemon or good pickle vinegar, but tamarind is best. Add little cayenne if preferred hot; a hot Curry is considered always nice and healthy, the cayenne to be added when preparing.
[No. 5.]—BEEF CURRY (Kabob or Cavap Curry).
- 1½ lb. Lean Beef.
- 2 Tablespoons Coriander Powder and 1 of Rice Powder.
- 1½ Saltspoon Saffron and a good Pinch of Cumin Powder.
- 1 Good Pint of fresh Milk or Gravy.
- 1 Large Onion or few small ones.
- Ginger, about 2 inches long.
- 2 Long Budded Garlics.
- 1 Large Spoon Butter (fresh).
- Spices; Salt to taste.
N.B.—This Curry same as Madras Curry, No. 4, but the meat ought to be of tender part. Must not overdo it, neither burn it. If tamarind used, it is nicer.
Mode.—This is a first-class Curry if carefully prepared. Cut the meat in half-inch squares; the ginger as round as a threepenny piece, and the garlic the same size, but thicker. Now sharpen few thin sticks with points to stick the meat (I mean as large as champagne bottle wire, three to four inches long). Now begin the job; stick one of meat, another of garlic, another of meat, and one of ginger (I mean a piece of meat must be between garlic and ginger). Proceed as above till you finish the meat, etc.; now place a stew-pan on fire; put in the butter and the onions sliced. When nicely browned add the Curry stuffs and the meat. Now let the whole fry gently in the butter for five minutes; now pour the milk in and let it simmer gently for 20 minutes. When serving add a spoonful of cream and a few drops of lemon, and send to table with boiled rice (separate).
[No. 6.]—BEEF CURRY (Dry).
Same ingredients as for Madras Curry, No. 4, and prepare the same way, but do not add any milk. Add about four tablespoons of good gravy when preparing, but add two tablespoons of cream five minutes before serving. (If I say dry, not very dry, but second to it; add few drops of lemon when sending to table.) This Curry must be put on very slow fire, a hot oven will do; if so, you must look every five minutes in case it burns. This Curry can be eaten with rice, boiled potatoes, or toast if wished. Some dry Curries are done in a frying-pan within ten minutes, only the onions and Curry stuffs should be browned, and the meat mixed with it.
N.B.—Must use a wooden spoon to all Curries when browning the Onion and Curry Stuffs, etc.; better than a plated one.