Same as chops curried, but to fry the steaks first, then proceed same as for mutton chops. Mashed potatoes should join this dish, and boiled spinach fried in butter with an onion will be a nice accompaniment, but tough part of beef wouldn't do neither. You must not beat up the steaks with a chopper or steak tenderer, because all the juice will be out; scarcely any taste. When serving add a few drops of lemon juice, and this Curry will taste nicer if gleeced before sending to table in the following way:—Set a stew-pan on fire, when hot put a small bit of butter and a small onion, finely sliced, and teaspoon of any gravy. Now use a wooden spoon for frying the onions, and press them in the sauce-pan. When nice and brown colour, and the fried onions have stuck in the sauce-pan, pour the Curry you prepared and a spoon of cream; let it simmer a few minutes. Send to table with rice. Don't forget to add lemon juice or vinegar.
[No. 19.]—GAME CURRIES (Various).
The Game Curry I mean is thus:—elk; venisons; poultry, as turkey, geese, duck, etc.; rabbit, etc. Can be curried same as No. 4, but it is not nicer to make them into a yellow Curry, as for fish or vegetables.
[No. 20.]—RABBIT OR YOUNG HARE CURRY.
N.B.—I think the Rabbit made into a gleeced brown stew much nicer than putting it in a jar, and prepare like a jugged hare, as it takes away all the flavour, and the gravy tastes nice, and the meat almost like the soup meat or plain boiled meat; but the Curried Rabbit is not a bad recipe, if properly made, to use as an ordinary entree.
Take a small rabbit; skin it; and cut up in small pieces as large as two inch square; flour it, and fry in butter or lard, just underdone, and brown it outside; keep it to a side. Now place a stew-pan on fire, and add the remaining butter or lard you fried the rabbit with; when this lard is nice and hot, slice one onion, and brown in the stew-pan. Now add Curry powder same as Madras Curry, No. 4. When all these are nice and brownish gold, add a pint of gravy or milk, and let it simmer gently on slow fire; and quarter of an hour before sending to table, add the fried rabbit to the Curry sauce, and let it simmer for 15 minutes. When serving add few drops of lemon juice, and a spoon of cream. The above Curry for boiled rice; if for an “entree,” just cut the rabbit in joints, and prepare same as the above Curry. When serving add a glass of claret in place of lemon juice.