[No. 7.]—BEEF CURRY (Ball).
Take a pound of beef free from skin, bone, etc., put into a sausage machine, and get it mashed up; put on a plate, pepper it slightly. Now take ingredients same as for No. 4, and chop fine the ginger, garlic, and mix with the meat with little salt. Now make this meat into balls as large as a marble, flour it, and fry in lard to a brown colour. Do not let it break. Now keep this to a side, and place a good stew-pan on fire, and put in the butter and the onions sliced, and the Curry Powder. When all these nice and brown add the meat balls to it. Just mix slowly, not to break the meat balls. Now add half-pint of good milk, or gravy, and let it stand on a slow fire till wanted. When serving, add a spoonful of cream, few drops of lemon, and salt to taste, and send to table with boiled rice, etc.
N.B.—This Curry must not overdo, neither must the meat be overdone when frying; and when passing the meat through sausage machine, at the same time you can add the spice, garlic, ginger, with the meat to be mashed up. If preferred hot, add little cayenne pepper.
[No. 8.]—CHICKEN CURRY.
- One good-sized Chicken (about a pound or more).
Other ingredients same as for Madras Curry, No. 4. Now cut up the chicken in half of each joint. Keep it to a side. Now fry the onions, sliced, in a stew-pan, with a large spoon of butter. When the onions are nice and brown, just fry the chicken in it less than half done. Take it out and keep to a side. Now fry the Curry Powder till it is nice and dark brown, then add the chicken, more onions, and other things into the frying Curry Powder, etc., and add half-pint of good gravy, and set it on a slow fire for 20 minutes. When serving, add two large spoons of cream. If it is very dry, add little more gravy to it. A few drops of lemon will flavour it, but I recommend to make the chicken into a “moley,” as No. 29. Much nicer to be eaten with rice or treated as an ordinary entree, and the curried fowl (whole) nicer as a joint.