[No. 38.]—ONION CURRY.
Same as potato Curry, No. 35. The large onions should be cut in quarters, and the small onions put in whole; but in India and Ceylon we have onions (I mean the button onions with red skin) which makes a delicious Curry.
[No. 39.]—DEVILLED CABIN BISCUITS.
- 1 Onion sliced.
- 1 Dessertspoon Butter.
- 2 Tablespoons of good Beef Gravy.
- 1 Eggspoon or less of Cayenne.
- Pinch of Pepper; Salt to taste.
- 1 Small Potato mashed up.
- 1 Dessertspoon of Worcester Sauce (Lea & Perrins).
Mode.—Slice the onions and fry in a stew-pan with the butter; when the onions turn to a gold colour add all other ingredients. During you preparing the above, soak six cabin biscuits in boiling water for two minutes, then take it out of the water and dish the biscuits, and pour over the devil gravy you prepared. Cover the biscuits with gravy and serve hot. The above dish is good for lunch, etc.
[No. 40.]—DEVILLED MEAT (Various).
Same ingredients as for biscuits, No. 39, but meat must be cut two inches long and added to the stew-pan soon as the onions are fried. Give it stirring for some while by turning the pieces of meat in it. By-the-bye, the fresh meat should be fried a little brown, because fresh meat devilled always tough unless the meat is undercut. Extra spoons of gravy should be added to devilled meats. Cuttings from cold joints are nice devilled; but fresh beef ought to be of tender part (as I said before, undercut). Fowl, duck, mutton, turkey, geese can be done in same way (I mean from joints roasted beforehand); but you must reduce or exceed the ingredients for the amount of weight. The quantities given for devilled biscuits are sufficient for 1 lb., or less of meat. Be careful not to burn.—See Devilled Biscuits.