[No. 15.]—TRIPE CURRY.
Take about two lbs. of good, thick part of the tripe, cut them in about four inches square, or not at all, dip it in hot water, not boiling, but nearly so. Then take out and scrape off all the black stuff, and clean it as white as a white tablecloth, and boil it tender as you boil for “Tripe Fricassee.” When cool cut it in half-inch squares, slightly pepper it. Place a stew-pan on fire, and put in a lump of butter. When hot add the tripe, fry it to a brownish gold colour, then take out and put in a plate till required. Now add the Curry stuffs, as No. 4, into the stew-pan on the fire, and turn it over and over till nice and brown. Now add the tripe you fried, and half-pint of good gravy, and let it simmer gently on slow fire. When serving add a tablespoon of cream and few drops of lemon. Some nice spices and a pinch of cayenne pepper should be added when frying the Curry Powders. This is a very nice Curry. By-the-by, the gravy you boil the tripe in should be boiled with other bones, vegetables, etc., and add to the Curry instead of other gravy.
[No. 16.]—LIVER CURRY, WITH BACON.
Take a pound of liver and a piece of fat of bacon, boil both in one pan for quarter of an hour, then take it off the fire, let it cool, then cut it in half-inch squares, add about ¼ lb. bacon to a pound of liver, and treat it same as Madras Curry, No. 4. The Liver Curry considered not nicer. Parties in India and Ceylon (Europeans) do not care much for Liver Curry but as an entree, “Liver and Bacon.” A breakfast dish in India and Ceylon.
[No. 17.]—CHOPS CURRIED.
This is a changeable way to have mutton chops done for breakfast or as an entree for dinner. Take eight good chops, and flavour it the usual as for serving itself (I mean place the chops on a flat dish, pepper and salt it). Vinegar, a dash of Lucca oil, and few drops of sauce, and let these soak for a few minutes, then place a frying-pan on fire, add a lump of butter. When melted add the chops, and fry it in usual way of mutton chops. When done take it off the frying-pan, keep it in a plate. Now take a large onion and slice it, and fry it to a gold colour in the frying-pan you fried the chops, then add all the Curry stuffs to it as said in the Madras Curry, No. 4, except the cayenne, ginger, and garlic. When all these are nicely fried add four spoons of good stock (brown), and now add the chops into the frying-pan. Let it warm, then serve on a hot dish, and send to table with potatoes, vegetables, etc., same as an entree. Certainly can used with boiled rice too.