Cookery and housekeeping

The curry sauce must be cooked long enough for the grains of curry powder and the butter to separate, and the meat must be tender enough to be eaten with a spoon. The browned onions are to be mixed in, and just allowed to get hot, before serving the curry. Always buy the best curry powder and paste. Curried Kabobs, For this dish you require a set of small skewers — silver or plated ; but ordinary metal or wood skewers will answer the purpose ; they must not be more than four inches long. Cut up the meat — beef, mutton, or veal— into pieces about the size of a shilling, and about one-quarter of an inch thick ; and cut an equal number of pieces of green ginger and onions, of as nearly as possible the same size. Put them on the skewers, alternating a piece of meat, of onion, and of ginger. Prepare a curry sauce as for ordinary curry, and cook the kabobs in it. Serve with boiled rice in a separate dish. This dish may be made with cold meat Indian Sandwiches. Slices of bread cut with the circular cutter are to be fried in butter, and the following preparation is to be placed between two of the slices. CURRY. 241 Mince the meat of a cold pheasant or chicken very fine ; mix with it an equal quantity of ham or tongue ; stir in two spoonsful of white sauce, a teaspoonful of curry paste, and the juice of a lemon. Warm in a stewpan, and place between the slices of bread. Arrange on a napkin ; serve hot. Curry made with Australian Meat from a Tin. Turn out the contents of the tin, and separate the meat, the fat, and the jelly. Fry in the fat some sliced carrots, turnips, and onions, with an apple or tomato. Dissolve the jelly in water, and stir in some curry powder and curry paste. Stew the fried vegetables in this mixture. Cut up the meat with a very sharp knife, and just let it warm in the vegetable curry, but do not boil. Send up rice as with other curries. If liked, use mustard flour instead of curry powder. Tinned Meat, with Rice. Put in a large earthen jar i lb. of rice, and four or five onions sliced up, and water enough to swell the rice. Let it cook in the oven, or on the range, till the rice is tender ; as water can always be added, and as rice varies in its power of absorbing water, it is best to start with a smaller quantity of water, and to add more if wanted. Cut up the meat from a 2-lb. tin, cutting against the grain. Rub with pepper and a little mustard flour, and stir in with the tender rice. Let the meat get hot through. 242 RISSOLES. If fresh meat is used, it must stew till sufficiently cooked in the rice. Rissoles and Croquettes. When the scraps of cold chicken, duck, or other bird are not enough to make a larger dish, they can be used for rissoles and croquettes. There should be a mixture of ham, boiled bacon, or tongue, with these scraps, and there CROQUETTES. must be some good sauce. But just as the scraps of chicken, &c., are saved from a previous day's din- ner, and utilised, so the cold melted butter, or anchovy sauce, &c., should be saved and used. The scraps of poultry or meat must not be torn into long shreds, but must be cut with a sharp knife, or chop- per, so that they are small squares, not larger than an eighth of an inch. It is often the practice to mix the minced meat consisting of the CROQUETTES. KROMESKIS. 243