(n) 1 lb. 4 oz. coriander seed, 1 oz. cumin ditto, 1 oz. fenugreek ditto, 1 oz. mustard ditto, 2 oz. poppy ditto, 4 oz. tumeric, in powder, 2 oz. ginger ditto, 2 oz. black pepper ditto, 1 oz. red pepper ditto, 2 oz. garlic.
Each of the first four ingredients must be well roasted separately in a dry frying-pan (free from grease), constantly stirring all the time; they must then be pounded and sifted through muslin before being weighed, as the loss is considerable in the husking. The poppy seed must be ground, but does not need sifting. All the powders must then be carefully mixed. The garlic must then be added, picked clean from all skin, and the whole again beaten with a pestle in a mortar till the garlic is thoroughly incorporated with the other ingredients. Bottle and cork tightly. A tablespoonful is enough for a curry.
(o) Take 2 large onions, shred them, and put them into a stewpan with a bit of butter; brown them well, cut the meat into squares, put it into the pan, in which the fried onions are, and brown it also. Then add the curry powder, a little salt, a small piece of coconut grated, and a coffeepotful of rich milk or cream. Put the lid on the pan, and let it stew 15-20 minutes, as the meat requires.
(p) 2½ large spoonfuls butter, simmer, and add 2 or 3 slices onion to fry; when the onions are nicely browned take them out, and put in a tablespoonful of curry powder, with an onion chopped, and 2 or 3 cloves garlic; fry for about 10 minutes longer, then put in the meat, every now and then throwing in a little cold water to prevent burning. When the meat is tolerably well done add a cupful of water, cold or hot, and simmer gently; when all the water is evaporated and the meat thoroughly cooked, the curry is done. The mixture should be well stirred all the time, or it will stick to the bottom of the pan.
(q) Take 2 lb. meat of any sort; pass it through a sausage machine, or mince it. Previous to doing this braise 2 onions in a stewpan with a little butter and 2 tablespoons curry powder or paste. Then add the minced meat and stir the whole together for about 1 hour over the fire. Add a tablespoonful of vinegar and serve. The above quantity is sufficient for 12 persons.
(r) Cut 1½ lb. chicken, or any meat or fish, into small pieces, wash them well, and sprinkle 1 teaspoonful salt and 1 tablespoonful curry powder (mixed) over them. Fry sliced onions (number according to taste) in 3 tablespoonfuls fresh butter, put the meat in, and fry for ¼ hour, pouring in at the same time 2 cups boiled gravy. 3 tablespoonfuls coconut milk should be added, or in its stead a lump of fresh butter rolled in flour. Simmer for 10 minutes. Just before serving add a squeeze from a lime. Rice should be served on a separate dish.
(s) 2 large tablespoonfuls curry powder, 1 dessertspoonful salt, the same of black pepper. Fry and chop very fine 4 onions, then moisten the curry powder with water, and put it in a stewpan, with all the above ingredients, and ¼ lb. butter. Let it stew for 20 minutes, stirring all the time to prevent burning, then add 1½ lb. cold meat, or fresh meat or any fowl or rabbit, cut into short thick pieces, without fat, add ½ pint milk or good stock to make the curry thick. Boil all up at once, and then let it stew gently for 3-4 hours. When ready add lemon juice or chili vinegar.
(t) Make the stewpan very hot, and then put some butter into it; when melted add onions cut into small pieces. When they are browned add your raw meat, also cut small, and simmer for 3 hours. When the meat is well cooked add 1 dessertspoonful curry powder (more if liked very hot) and ½ teaspoonful curry paste, or less, mixed with a little drop of water. Breast of mutton is best, and a little fat is an improvement.
Custard (à la crème).—Beat up the yolks of 2 eggs with powdered sugar, according to taste; stir in ½ pint milk, and 1 or 2 teaspoonfuls orange flower water. Stir in a bain-marie on the fire, and when the sauce thickens it is ready.
Devil (à la diable).—(a) Take 2 tablespoonfuls black pepper, and ¼ spoonful cayenne; take some thick slices of meat, beef or mutton, or some legs of chicken or other poultry; cut the meat several ways, but not through, and put the pepper in the interstices; broil on a clear fire. Sauce.—2 tablespoonfuls roast-meat gravy, 2 port wine, ½ lemon juice, ½ respectively anchovy sauce, Harvey sauce, Worcester sauce, and Reading sauce, and a little shred lemon peel and some of the stuffing of duck or goose (if the “devil” is made of either); otherwise have a little chopped onion boiled tender in gravy, and put it into the sauce, which is only to be made hot on the fire.