Unless cold meat is to be used, put the meat or fish on
to cook in as little water as possible. Simmer until so
tender that it may be cut with a spoon. When the meat
is done, take it from the liquor, and put both away to
cool. When cold, free the meat or fish of skin, bone,
and fat, and cut it into small pieces. Free the liquor
of fat. Chop the onions rather fine, and put them in a
stew-pan with the butter. Cook slowly for ten minutes ;
then add the flour and curry-powder, and draw the pan
to a hotter part of the range. Stir the mixture until it
becomes frothy ; then draw the stew-pan back to a cooler
place, and gradually add the pint of liquor, stirring all
the while. Boil for two minutes ; then strain the milk
from the cocoanut into the mixture, pressing every par-
ticle of moisture from the grated nut. Stir well, and
simmer for ten minutes.
Put the meat or fish in a stew-pan and sprinkle the
SPECIAL ARTICLES. 553
salt over it ; then strain the hot curry-sauce over it.
Cover, and simmer for twenty minutes or half an hour.
Serve in a warm covered dish.
A dish of boiled rice should be served with this dish.
If meat or fish left from a previous meal be used, take
a pint of some kind of light stock (such as the water in
which chicken or veal was boiled) instead of the liquor
called for.
If one like a very strong flavor of curry, double the
quantity of powder may be used.
The fish most suited for this curry are prawns, shrimp,
and lobster. When they are used they should not be
cooked in the sauce for more than ten minutes. Oysters,
scallops, and clams may be used in a curry ; but they
must be well drained, and should cook in the sauce for
only six or eight minutes.
Any kind of meat may be used in a curry ; but the
delicate light meats, such as chicken, turkey, veal, lamb,
sweetbreads, etc., are best. Any of the following-named
relishes may be served with the curry : Chutney, boiled
ham, rashers of bacon, Yarmouth bloaters.
Honolulu Curry.
For the sauce for this curry there will be needed a
small cocoanut, a quarter of an onion, one clove of garlic,
an inch piece of root ginger, two large table-spoonfuls
of curry-powder, a quart of milk, four table-spoonfuls of
butter, four of flour, and salt and pepper to suit the
taste✪ Honolulu Curry.
Grate the onion, garlic, ginger, and cocoanut into the
double-boiler, and add the curry-powder and milk. Cook
slowly for an hour. Beat the butter to a cream ; then
add the flour, and beat the mixture until it is smooth
and light. Strain upon it the curry mixture, — gradually,
so that it shall not be lumpy. The meat or fish which
is to be served with this sauce should now be added, and
554 MISS PAKLOA'S KITCHEN COMPANION.
the dish should be cooked in the double-boiler until boil-
ing hot, — about a quarter of an hour.
The quantity of sauce made by following the directions
will be sufficient for two cans of shrimp, the meat of
two lobsters that together weigh about six pounds, or
two good-sized chickens. If the latter be used, they
should be fried, broiled, or roasted, and cut into hand-
some pieces ; and the meat should be hot when it is
added to the sauce. Serve with plain boiled rice.
* VARIOUS WAYS OF USING A CALF'S
HEAD.
Page 289 · 1 recipe record on this page
Presented as published in 1887. 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
Unless cold meat is to be used, put the meat or fish on to cook in as little water as possible. Simmer until so tender that it may be cut with a spoon. When the meat is done, take it from the liquor, and put both away to cool. When cold, free the meat or fish of skin, bone, and fat, and cut it into small pieces. Free the liquor of fat. Chop the onions rather fine, and put them in a stew-pan with the butter. Cook slowly for ten minutes ; then add the flour and curry-powder, and draw the pan to a hotter part of the range. Stir the mixture until it becomes frothy ; then draw the stew-pan back to a cooler place, and gradually add the pint of liquor, stirring all the while. Boil for two minutes ; then strain the milk from the cocoanut into the mixture, pressing every particle of moisture from the grated nut. Stir well, and simmer for ten minutes.
Put the meat or fish in a stew-pan and sprinkle the
salt over it ; then strain the hot curry-sauce over it. Cover, and simmer for twenty minutes or half an hour. Serve in a warm covered dish.
A dish of boiled rice should be served with this dish.
If meat or fish left from a previous meal be used, take a pint of some kind of light stock (such as the water in which chicken or veal was boiled) instead of the liquor called for.
If one like a very strong flavor of curry, double the quantity of powder may be used.
The fish most suited for this curry are prawns, shrimp, and lobster. When they are used they should not be cooked in the sauce for more than ten minutes. Oysters, scallops, and clams may be used in a curry ; but they must be well drained, and should cook in the sauce for only six or eight minutes.
Any kind of meat may be used in a curry ; but the delicate light meats, such as chicken, turkey, veal, lamb, sweetbreads, etc., are best. Any of the following-named relishes may be served with the curry : Chutney, boiled ham, rashers of bacon, Yarmouth bloaters.
Honolulu Curry.
For the sauce for this curry there will be needed a small cocoanut, a quarter of an onion, one clove of garlic, an inch piece of root ginger, two large table-spoonfuls of curry-powder, a quart of milk, four table-spoonfuls of butter, four of flour, and salt and pepper to suit the taste.
Grate the onion, garlic, ginger, and cocoanut into the double-boiler, and add the curry-powder and milk. Cook slowly for an hour. Beat the butter to a cream ; then add the flour, and beat the mixture until it is smooth and light. Strain upon it the curry mixture, — gradually, so that it shall not be lumpy. The meat or fish which is to be served with this sauce should now be added, and
the dish should be cooked in the double-boiler until boiling hot, — about a quarter of an hour.
The quantity of sauce made by following the directions will be sufficient for two cans of shrimp, the meat of two lobsters that together weigh about six pounds, or two good-sized chickens. If the latter be used, they should be fried, broiled, or roasted, and cut into handsome pieces ; and the meat should be hot when it is added to the sauce. Serve with plain boiled rice.
* VARIOUS WAYS OF USING A CALF'S HEAD.
Records on this page
Honolulu Curry