Cassell's dictionary of cookery

Curry, Malay. — Take two ounces of blanched almonds. Fry them in three ounces of butter till they are lightly browned, but do not let them barn. Drain, and pound them to a smooth paste with the rind of a small lemon, and a sliced onion. Cut a young chicken into convenient-sized pieces, and fry them in the butter. Drain them. Mix a table- spoonful of curry powder, and a heaped salt-spoonful of salt, very smoothly with the butter. Add gradually a cupful of gravy, put in the chicken and paste, and simmer for half an hour, then add a cupful of cream. Let the curry nearly boil, and just before serving squeeze the juice of a small lemon into it. Time, altogether, one hour. Probable cost, -ts. Sufficient for four or five persons. Curry of Vegetables.— A palatable dish may be made by currying green vegetables such as cabbages, cauliflowers, green peas, beans, vegetable-marrow, spinach, or sorrel. They may be cooked separately, or one or two kinds together. Cut them into small shreds. P'ry them in hot butter, which has been mixed with a liberal allowance of curry powder, and a little salt, and when lightly browned cover them with cream, new milk, or good gravy. A sliced onion may be added, or not, according to taste. Let them simmer till sufficiently cooked. Just before serving, squeeze the juice of a lemon over them, and send rice to table with them. Time (depends upon the nature of the vegetables), not very long after they are fried. Probable cost, about Is. 6d. for a moderate-sized dish. Curry Pimento. — Cut a fowl into joints. Mix a table-spoonful of curry powder with half a tea-spoonful of cayenne, and a pinch of salt. Rub this Avell into the pieces of fowl, and stew them gently in a breakfast-cupful of good nicely-tiavoured stock. Let them simmer gently for half an hour, and before serving squeeze in the juice of a small lemon. Serve on a hot dish with half a pound of rice boiled, and piled round. Time, altogether, three-quarters of an hour. Sufficient for three or four persons. Probable cost, iis. Curry Powder. — Curry powder consists of turmeiic, black pepper, coriander seeds, cayenne, fenugreek, cardamoms, cumin, ginger, allspice, and cloves ; but the three latter arc often omitted. The seeds should be ground in a mill, and mixed with the powder, and when made it should be kept in a bottle closely stopped. A spoonful of cocoa-nut kernel, drieil and pounded, gives a delicious flavour to a curry, as does also acid apple. A recipe for making curry powder has already been given (see Curry, Calcutta), and we give another in the following paragraph, but we think it will be found quite as satisfactory and economical to purchase curry powder of a first-class dealer as to make it at home. Curry Powder (Dr. Kitchener's recipe). Put six ounces of coriander seed, five ounces of turmeric, two ounces each of black pepper, and mustard seed, half an ounce of cumin seed, half an ounce of cinnamon, and one ounce of lesser cardamoms, into a cool oven for a night. Pound them thoroughly in a marble mortar, and rub them through a sieve. Keep the powder in a well-corked bottle. Probable cost, '6a. Sufficient, one table-spoonful of curry powder to a pound of meat, and a cupful of gravy.