Prepare Curry sauce, brown or yellow, as Nos. 26, 27. When serving just let the Curry sauce simmer gently. Now break the eggs carefully and put in the Curry sauce, each separately. Same as poaching eggs in a frying-pan. The pan must be a wide stew-pan. When dishing you must carefully take the yolks without breaking them and pour over the gravy, and send to table with boiled rice; and thin slices of ham should be handed round with this Curry and rice. Don't forget the samball for every Curry, as well as fried red herring.
[No. 25.]—FRIED EGGS FOR CURRIES.
Beat up the eggs same as for savoury omelet, but omit the sweet herbs, add chopped ham, salt, pepper, dash of flour, and pinch of cayenne, and fry in butter or lard (same as omelets, or in small cakes). Send to table with the Curry and rice in separate dish. The above dish (usually the native way) not used in gentlemen's houses, but I recommend it to be tried.
[No. 26.]—CURRY SAUCE (Brown, for Meat of any sort).
Place a stew-pan on fire, add a spoonful of butter; when melted add one onion, sliced; when half brownish colour add a tablespoon and a half of coriander powder, one of rice powder as No. 48, a saltspoon saffron, a pinch of cumin-seed powder. Now turn this well with a wooden spoon. When nicely fried, add the spices as said in the Curry No. 4, ginger and garlic chopped up fine. Now add a pint of good gravy or fresh milk, and let it simmer on slow fire till you find it reduced to a half-pint. Add salt to taste, and a little cayenne if preferred hot. Now this Curry Sauce is ready. This sauce can be heated up with any cold meats, as beef, mutton, pork, poultry, game, etc., etc., because the meat cooked beforehand cannot be cooked up in the above sauce, only warmed up. When preparing, the meat should only be added to the gravy about five to ten minutes before serving. The above recipe is only suitable for cold meats, fried livers, chops, steaks, etc., etc. The above is a brown Curry for parties, like the Curry stuffs; but for yellow Curry with less Curry stuffs, etc., see the accompanying recipe. But in Ceylon or in India always two Curries, etc., accompany the rice; especially in Ceylon a brown and yellow Curry, etc., accompanies the rice to table.
[No. 27.]—YELLOW CURRY SAUCE (for Vegetables, Fish, etc.).
Slice one onion, one large spoonful of chopped-up ham (fresh, best) or nice corned beef (cooked), one green capsicum cut in quarters, one small teaspoon of saffron powder, pinch of cayenne pepper if preferred hot Curry, half-pint of milk, salt to taste. Now put all these into a clean stew-pan and set on fire for twenty minutes or more, simmer gently, and let it reduce to half-pint. When serving add few drops of lemon juice and a large spoon of cream. The above Curry Sauce is very nice for fish and vegetables. If it is cooked up vegetable or fish, just add ten minutes before serving. If it is fresh vegetable or fish, to be cooked in the sauce from the beginning; see their separate headings. The above Curry only second to a moley made of fish or fowl.