FRIED TROUT
For my favorite dish—unhesitatingly—baked beans and pork, country style.
As to my favorite recipe, that requires many condiments, among others a mountain trout stream; the inspiration of the odor of the woods; the vigor of early morning and the pursuit. The requirements, just enough trout plus a few. From the pack basket take a piece of pork or bacon, fry well in a skillet over a carefully laid fire. Prepare the fish and roll well in fine bread crumbs seasoned with salt and pepper. When the fish are done a golden brown remove from the skillet and partake in the aboriginal manner, eating from the fingers. Kings could do no more.
XLIII
Guy Bates Post
LAMB CURRY Á LA “OMAR, THE TENTMAKER”
- 1 onion (diced)
- 1 cup of stock
- ½ cup of rice water
- 1 cup of potatoes, which have been previously boiled and diced
- 2 cups of lamb, cold roast preferred, and cut into the size of dominoes
- 2 tablespoons of Curry Powder (Cross and Blackwells, or other imported—never domestic)
- Zest of one lemon
- Salt to taste
Give me the above ingredients, and I will make you the meat dish which, above all others, is, to my way of thinking, the most savory and delicious. Eight years ago, when I was first playing “Omar, the Tentmaker,” I became acquainted with various members of the Persian Embassy, who were especially interested in the play because of its Persian locale, and it was while dining in the home of one of these gentlemen that I first became initiated to lamb curry—that is, lamb curry as it really should be cooked! Begging the recipe from my host, it has ever since been the favorite pièce-de-résistance in my home.