Scald four lamb kidneys, skin and split them, and let them stand in water slightly salted two hours. Wipe them dry in a kitchen towel and cut them into pieces. Pour into a soup plate a gill of Antonini Olive Oil, put the kidneys in this and move them about in the oil so that each piece will be glazed with the oil. Strew over the kitchen table a quantity of J. P. Smith's Curry Powder, roll the oiled kidneys in this. Put into a frying pan two tablespoonfuls of the olive oil, when very hot add the kidneys, and a little salt. Shake the pan well to prevent burning, cook rather rare, as they will be tough if well done.
Curried Veal Kidneys.
Split two veal kidneys in two, skin them and allow them to stand in cold water, salted, three hours. Drain and wipe dry. Cut them into thin slices and cook them half an hour in a good Curry sauce as before described.
Curried Ox Tails.
Cut two ox tails at the joints, and fry them in a little Antonini Olive Oil five minutes. Have cooking in a saucepan a minced onion with a thin slice of bacon and a heaping tablespoonful of J. P. Smith's Curry Powder. Add the ox tails, quarter of a bay-leaf, half a pint of hot water, and half a teaspoonful of salt; cover, and simmer until the moisture is reduced one-half, and add two tablespoonfuls of Maggi Bouillon, a pint of hot water and a gill of good sherry; cover and simmer on back of range until the meat is very tender. Put it away to get cold and next day warm it up in a frying pan or chafing dish, add a little lemon or lime juice and serve.
Plain Mutton Curry.
Cut up half a pound of cold boiled mutton in symmetrical pieces. Chop up an onion and fry it with three tablespoonfuls of Antonini Olive Oil or butter, add the meat, toss it about a few moments, strew over it a teaspoonful of J. P. Smith's Curry Powder, and add half a pint of gravy; simmer gently a few minutes and serve. This is about as simple a mode of preparing the dish as can be proposed; it may be improved by frying a little apple with the onion and adding more water, then thickening it with browned flour.
Raw mutton should be fried a little before it is added to the Curry sauce. Mutton chops may be curried the same as veal chops.
Curry of Lamb.
The breast of lamb freed from fat makes a very good Curry. Cut up a pound of it and toss the pieces about in the frying pan a few moments. Sprinkle over the meat a teaspoonful of the J. P. Smith Curry Powder and a gill of vinegar; cover, cook ten minutes and put the meat away to allow the Curry to permeate it. When wanted fry an onion brown, add to it half a pint of hot water, a tablespoonful of Maggi Bouillon and a little salt; simmer ten minutes, strain and add the meat with a square of sugar, two tablespoonfuls of Chutney or Chili relish, or tomato catsup. If convenient add the grated fruit of half a fresh cocoanut. Simmer slowly an hour, serve with boiled rice and orange juice in a sauce-boat.