Curry - Defined with Recipes

Curry—Name of a yellow powder composed generally of turmeric, coriander seeds, cardamons, cumin seeds, red pepper, ginger, garlic, chillies, cinnamon and black pepper; used in making mulligatawney soups, and in flavoring food sauces that are called curries.

Curried Eggs I

3 hard-boiled eggs 
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon curry powder
2 tablespoons flour
1/8 teaspoon pepper
1 cup hot milk

Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise, and reheat in sauce.

Curried Eggs II

4 hard-boiled eggs
1 teaspoon curry powder
2 tablespoons butter
1/2 teaspoon salt
1/2 tablespoon finely chopped onion 
1/8 teaspoon paprika
2 tablespoons flour
l 1/3 cups scalded milk
1/2 cup cooked rice

Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point. till puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.

Mutton Curry

Wipe and cut meat from fore-quarter of mutton in one-inch pieces; there should he three cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling-point; drain in colander and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water, add three onions cut in slices, one-half teaspoon peppercorns, and a sprig each of thyme and parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one-fourth cup each of butter and flour cooked together; to the flour add one-half teaspoon curry powder, one-half teaspoon salt, aud one-eighth teaspoon pepper. Add meat to gravy reheat, aud serve with border of steamed rice.

India Curry

Wipe a slice of veal one-half inch thick, weighing one and one-half pounds, and cook in frying-pan without butter, quickly searing one side, then the other. Place on a board and cut in one and one-half inch pieces. Fry two sliced onions in one-half cup butter until brown, remove onions, and add to the butter, meat, and one-half tablespoon curry powder, then cover with boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.

Chicken Curry

3 lb. chicken
1 tablespoon curry powder
1/3 cup butter
2 teaspoons salt
2 onions
1 teaspoon vinegar

Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying-pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, aud add to chickeu with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish Pilaf.


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