Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Curry
From The thorough good cook, 1895
Serves 4
Curry can be served with various types of chutney and should be accompanied by well-prepared rice.
A modern interpretation · AI-generated from the original record
Ingredients
- curry-powder
- rice
- chutney
Method
Prepare curry by mixing curry powder with a stew of fish or poultry.
Serve with rice that has been washed and cooked properly.
Accompany with chutney.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 24. The excerpt below is the record exactly as published.
Curry. Indian cooks arc often less expert in making entrees and sauces from French recipes than Enghsh professed €Ooks are. But they cannot be matched for curry, which, ^however, curiously enough, makes its appearance, nowadays, mora frequently at breakfast than at titiin or dinner at Anglo-Indian tables. English people scarcely understand the rudimentary principles of this noble dish — essentially Indian — since curry-stuff has no place in the Mohammedan {■liisine as practised in Turkey, in Persia, and in Egypt, At home, Avhen a curry is ordered, the cook sends to the nearest shop for a bottle of curry-powder — we do not blame her for that; a stew of some kind of tish or poultry is made ; some curry-powder — generally a great •deal too much — is shovelled into the mess, which is :sent up to table in a dish with a border of rice, so badly boiled as to be either slimy, or stick}^, or water}-. In India, the making and serving of curry are solemn and elaborate proceedings. The curry-stuft' is compounded fresh every morning ; one kind is composed of cardamoms, coriander seeds, black and cayenne pepper, cunnnin seed, pale turmeric, cloves, cinnamon, and fenugreek ; another and highly approved currj^-powder is made of cayeimc, mustard, fenu- greek, allspice, turmeric, salt, cinnamon, and green ginger. The rice should be Avashed in several waters, left in a basin of cold water for three hours before boiling, and when "done," should be carefully strained through a colander, and then as carefully " garbled " with a fork, so that every individual grain of rice should be separate from its neighbour. Curry is served at the end of the savouries and before •the sweets. First, a bowl of rice is brought in, from which each guest helps himself. Then comes the curry itself in a large dish, divided into as many compartments as there CHATS ABOUT COOKERY. 29- are kinds of curry to be served ; for the list of Indian curries comprises " Lord Clive," " Malay," " Dry Madras,'" "J. P.," "Mrs. W.," for sweetbread, prawn, lobster, fish, vegetables, and mulligatawny, to say nothing of " pish-pash,"' "devil-pot," and hard eggs. The serving of curry, however,, is still incomplete. It must be accompanied by chutney
Cook this with the app: pantry check, scaling, and the assistant.