4. Whilst the minced onion is cooking in the casserole, prepare
the “ Curry stuff,” and the nutty infusion. For the “ Curry
stuff” put into a soup-plate a tablespoonful and a half of Curry-
powder, a dessertspoonful of Curry-paste, a saltspoonful of
salt, and a tablespoonful of creme de viz, or rice-flour. Turn
them to a paste by moistening them slightly with the broth, and
mix all well together. For the nutty infusion (which is indis-
pensable in a good Curry), put into a small basin a tablespoonful
and a half of desiccated cocoanut, and one tablespoonful of ground
sweet almonds. Pour over them a breakfastcupful of boiling
water, cover them, and leave them to infuse. The milk produced
is the infusion from the white lining of the cocoanut, scraped,
and soaked. This is used in India, and not the water, often
called milk, which is found inside a cocoanut. If the flavour of
cocoanut is disliked, make an infusion of a quarter of a pound
of sweet almonds pounded with one bitter one, moisten with a
breakfastcupful of boiling milk or broth, and let them steep.
5. The minced onion in the casserole will now be coloured.
Add to it the “Curry stuff” (not the nutty infusion), and fry
all together very gently and carefully for ten minutes at least.
The slow frying is necessary in order to overcome a certain crude
taste w’hich exists in the Curry-powder, and which, when treated
in the hasty fashion of English cooks, imparts a most disagree-
able snuffy flavour to the whole dish. Avoid the mistake of
putting in the “ Curry stuff” and the broth together ; this is just
as fatal as to add broth to an uncooked rou.c. The “ Curry stuff”
must be slowly fried in the onions and butter before the addition
of any broth.
6. When the frying is finished add the pint of broth, a little
at a time. If a thickish Curry sauce is liked stir into the fried
“Curry stuff” a dessertspoonful of creme de riz; if this is not
added the sauce will only be a little thicker than ordinary gravy.
7. Stir well, increase the heat slightly, bring gradually to the
422
CURRIES
boil, skim, and set the casserole in the bain-marie whilst you
prepare the chicken.
8. Melt an ounce of butter in a saute-pan, add a one-ounce
shallot minced fine, and fry for two minutes. Put in the pieces
of chicken, and lightly fry them. As soon as they are slightly
coloured put the pieces of chicken into the casserole, and leave
them to marinade in the Curry sauce for at least half an hour.
9. Now prepare the final flavourings of the Curry. Grate
and pound to a paste with a little butter enough green ginger to
make a teaspoonful. Mix a teaspoonful of red-currant jelly with
the juice of half a lemon✪ Chicken Curry. Strain the nutty infusion, and squeeze
it through muslin, so as to get all the milk out of the nuts.
10. Set the casserole over a moderate fire, and if the pieces
of chicken are not quite covered add more broth. Simmer as
gently as possible. For a small chicken half an hour will be
enough ; for other meat an hour and half is not too much. Add
the green ginger and the currant jelly when you set the casserole
to simmer.
11. Towards the end of the simmering taste the sauce, and
if necessary add a little more of the jelly and lemon-juice, or a
little more salt.
12. The last thing before serving add the nutty infusion,
passing it into the Curry through a strainer.
Page 291 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4. Whilst the minced onion is cooking in the casserole, prepare the “ Curry stuff,” and the nutty infusion. For the “ Curry stuff” put into a soup-plate a tablespoonful and a half of Currypowder, a dessertspoonful of Curry-paste, a saltspoonful of salt, and a tablespoonful of creme de viz, or rice-flour. Turn them to a paste by moistening them slightly with the broth, and mix all well together. For the nutty infusion (which is indispensable in a good Curry), put into a small basin a tablespoonful and a half of desiccated cocoanut, and one tablespoonful of ground sweet almonds. Pour over them a breakfastcupful of boiling water, cover them, and leave them to infuse. The milk produced is the infusion from the white lining of the cocoanut, scraped, and soaked. This is used in India, and not the water, often called milk, which is found inside a cocoanut. If the flavour of cocoanut is disliked, make an infusion of a quarter of a pound of sweet almonds pounded with one bitter one, moisten with a breakfastcupful of boiling milk or broth, and let them steep.
5. The minced onion in the casserole will now be coloured. Add to it the “Curry stuff” (not the nutty infusion), and fry all together very gently and carefully for ten minutes at least. The slow frying is necessary in order to overcome a certain crude taste w’hich exists in the Curry-powder, and which, when treated in the hasty fashion of English cooks, imparts a most disagreeable snuffy flavour to the whole dish. Avoid the mistake of putting in the “ Curry stuff” and the broth together ; this is just as fatal as to add broth to an uncooked roux. The “ Curry stuff” must be slowly fried in the onions and butter before the addition of any broth.
6. When the frying is finished add the pint of broth, a little at a time. If a thickish Curry sauce is liked stir into the fried “Curry stuff” a dessertspoonful of creme de riz; if this is not added the sauce will only be a little thicker than ordinary gravy.
7. Stir well, increase the heat slightly, bring gradually to the
boil, skim, and set the casserole in the bain-marie whilst you prepare the chicken.
8. Melt an ounce of butter in a saute-pan, add a one-ounce shallot minced fine, and fry for two minutes. Put in the pieces of chicken, and lightly fry them. As soon as they are slightly coloured put the pieces of chicken into the casserole, and leave them to marinade in the Curry sauce for at least half an hour.
9. Now prepare the final flavourings of the Curry. Grate and pound to a paste with a little butter enough green ginger to make a teaspoonful. Mix a teaspoonful of red-currant jelly with the juice of half a lemon. Strain the nutty infusion, and squeeze it through muslin, so as to get all the milk out of the nuts.
10. Set the casserole over a moderate fire, and if the pieces of chicken are not quite covered add more broth. Simmer as gently as possible. For a small chicken half an hour will be enough ; for other meat an hour and half is not too much. Add the green ginger and the currant jelly when you set the casserole to simmer.
11. Towards the end of the simmering taste the sauce, and if necessary add a little more of the jelly and lemon-juice, or a little more salt.
12. The last thing before serving add the nutty infusion, passing it into the Curry through a strainer.
Records on this page
Chicken Curry