Mix together a heaping tablespoonful of J. P. Smith's Curry Powder, two saltspoonfuls of salt, a teaspoonful of made mustard, a dash of cayenne, a teaspoonful of Epicurean Sauce and Antonini Olive Oil, enough to make a paste; spread a little of this on both sides of the chops, then dip in beaten egg, roll in bread crumbs, and fry in a large quantity of fat. They may be served with or without tomato sauce, and either hot or cold.
Curry of Veal.
Cut up one pound of raw leg of veal into pieces. Mix a teaspoonful of J. P. Smith's Curry Powder, half a teaspoonful of rice flour, and a saltspoonful of salt together, dip the meat in melted butter or oil, then roll each piece in the powder and fry until a delicate brown all over (onion may be added or omitted). Mince half a sour apple and fry it with the meat; add half a pint of soup stock, simmer half an hour, squeeze over all the juice of half a lemon, mix and serve.
Curry of Sweetbreads.
Select two pair of fine sweetbreads, scald them and remove from them all sinews, etc. Put them into water slightly salted, cover and parboil half an hour. Drain, and keep in cold water until wanted. Prepare a plain Curry sauce; slice the sweetbreads, cook them in the sauce half an hour and serve.
Curried Calf's Brains.
Wash the brains in several waters, then scald and free them from sinews; boil in water seasoned with salt, a gill of vinegar, a clove of garlic, and a small piece of bay-leaf. Cook an hour, put the brains in the centre of a dish, surround it with a well made Curry sauce.
Curry of Calf's Feet.
Boil the calf's feet, after cleaning them, five hours; then serve them with a well made Curry sauce, or rub them well with Antonini Olive Oil; sprinkle J. P. Smith's Curry Powder over them, and broil; when done place on a hot dish, squeeze over them the juice of a lemon and serve.