Purchase the ingredients of a first-class drug- gist. Additional heat can be obtained, by those who like very hot curries, if red Chile powder be added according to taste. Mix together all the ingredients well powdered, and place before the fire or in the sun, stirring occasionally. Keep in well corked bottles. 79 80 White Ribbon Cook Book, Indian Curry — 2 large tablespoon! uls of curry powder, a dessertspoonful of salt, the same of black pepper, 4 onions, ^^ lb. butter, 1}/^ lbs. meat, ^ pint of milk, lemon juice or Chile vinegar. Two large tablespoonfuls of curry powder✪ Indian Curry, a dessertspoonful of salt, the same of black pepper. Fry and chop very tine four onions, then moisten the curry powder with water, and put it in a stewpan, with all the above ingredients, and a quarter of a pound of butter. Let it stew for twenty minutes, stirring all the time to prevent burning, then add one and a half pounds of cold or fresh meat, or any fowl or rabbit, cut into short, thick pieces, without fat, add half a pint of milk or good stock to make the curry thick. Boil all up at once, and let it stew gently for three or four hours. When ready add lemon juice or Chile vinegar. Curried Rabbit — l rabbit, }^ lb. butter, 1 apple, 2 onions, 2 tablespoonfuls curry powder, 3^ pint of cream, 1 pint stock, 1 lemon, a^ salt- spoonful of salt. Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown. After the rabbit has been properly prepared for cook- ing, wash well and dry in a cloth, cut in pieces of equal size. After straining the butter from the onions, return the former to the stewpan, put in pieces of rabbit✪ Curried Rabbit, and allow to fry for ten or fifteen minutes, turning occasionally. Peel and core the apple, and chop as finely as possible. When the meat is done add to it two tablespoon- fuls of curry powder and the salt, stirring for five minutes, then add the fried onion, chopped apple and a pint of good stock. Allow to simmer for two hours, at the end of the time add the Curries. 81 cream, sqneeze the juice from the lemon into the stewpan. It is then ready to serve. N.B. — Veal or chicken can be used, if pre- ferred. Curry of Mutton — Mutton, 1 onion, butter the size of an egg, curry powder, a little salt, a cup of cream✪ Curry of Mutton. Slice a medium-sized onion, and put it with a large lump of butter in a saucepan; let it cook slowly for five minutes. Cut the mutton in neat pieces; sprinkle curry powder over them, also a little salt, and just before putting in the sauce- pan pour a part of a cup of sweet cream over them. Let this all simmer gently for half an hour, so that the ingredients will become thor- oughly mixed. A Dry Malay Curry — A cauliflower, 2 onions, a sour apple, a pint of shrimps, slices of cold mutton, 2 oz. butter, a large tablespoonful of curry powder, a lemon, a small teaspoonful of salt✪ A Dry Malay Curry.

AI-modernized reading of the original text

Purchase the ingredients of a first-class druggist. Additional heat can be obtained, by those who like very hot curries, if red Chile powder be added according to taste. Mix together all the ingredients well powdered, and place before the fire or in the sun, stirring occasionally. Keep in well corked bottles. 80 White Ribbon Cook Book, Indian Curry — 2 large tablespoonfuls of curry powder, a dessertspoonful of salt, the same of black pepper, 4 onions, ^^ lb. butter, 1}/^ lbs. meat, ^ pint of milk, lemon juice or Chile vinegar. Two large tablespoonfuls of curry powder, a dessertspoonful of salt, the same of black pepper. Fry and chop very fine four onions, then moisten the curry powder with water, and put it in a stewpan, with all the above ingredients, and a quarter of a pound of butter. Let it stew for twenty minutes, stirring all the time to prevent burning, then add one and a half pounds of cold or fresh meat, or any fowl or rabbit, cut into short, thick pieces, without fat, add half a pint of milk or good stock to make the curry thick. Boil all up at once, and let it stew gently for three or four hours. When ready add lemon juice or Chile vinegar. Curried Rabbit — l rabbit, }^ lb. butter, 1 apple, 2 onions, 2 tablespoonfuls curry powder, 3^ pint of cream, 1 pint stock, 1 lemon, a^ saltspoonful of salt. Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown. After the rabbit has been properly prepared for cooking, wash well and dry in a cloth, cut in pieces of equal size. After straining the butter from the onions, return the former to the stewpan, put in pieces of rabbit, and allow to fry for ten or fifteen minutes, turning occasionally. Peel and core the apple, and chop as finely as possible. When the meat is done add to it two tablespoonfuls of curry powder and the salt, stirring for five minutes, then add the fried onion, chopped apple and a pint of good stock. Allow to simmer for two hours, at the end of the time add the Curries. 81 cream, sqneeze the juice from the lemon into the stewpan. It is then ready to serve. N.B. — Veal or chicken can be used, if preferred. Curry of Mutton — Mutton, 1 onion, butter the size of an egg, curry powder, a little salt, a cup of cream. Slice a medium-sized onion, and put it with a large lump of butter in a saucepan; let it cook slowly for five minutes. Cut the mutton in neat pieces; sprinkle curry powder over them, also a little salt, and just before putting in the saucepan pour a part of a cup of sweet cream over them. Let this all simmer gently for half an hour, so that the ingredients will become thoroughly mixed. A Dry Malay Curry — A cauliflower, 2 onions, a sour apple, a pint of shrimps, slices of cold mutton, 2 oz. butter, a large tablespoonful of curry powder, a lemon, a small teaspoonful of salt.

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Indian CurryCurried RabbitCurry of MuttonA Dry Malay Curry

The white ribbon cook book