DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 20

To Make a Curry
Take a chicken or rabbit, cut it into small pieces, as you would to fricassee it, take as much powder, as will lay on a shilling, rub it well with a little salt, fry it in butter a nice brown, drain it in a hair sieve, then stew it with a little gravey gently half an hour. Take a small teacup full of cream, a teaspoonful of flour, one of curry powder, mix them well with cream, put them into a stewpan with a spoonful of melted butter, chyan and salt to your taste, let them boil; add more powder as you would have the curry colour'd, dish it up, garnish your dish with creed rice. You may do veal the same way. Do onions thus; take middle sized onions, peel them, and tie them up separately in fine cloths, boil them in milk and water till soft; take them out of the cloths, lay them on a dish, pour on the curry sauce as before directd but do not use rice, portugal onions you may do the same but when laid on the dish cut them into quarters - To make curry paste, take the yolks of an egg boil'd hard, and a lump of fresh butter the same size; beat them in a small mortar, mix them up with curry powder to a paste make them up into balls the size of a nut, lay them on a saucer, and cover them with a peice of writing paper, set them into the oven, to be made hot, but not to burn them, so send them to table; these are to be sent on a dish by themselves, for those who like them add to their sauce.

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To Make a Curry Take a chicken or rabbit, cut it into small pieces, as you would to fricassee it, take as much powder, as will lay on a shilling, rub it well with a little salt, fry it in butter a nice brown, drain it in a hair sieve, then stew it with a little gravey gently half an hour. Take a small teacup full of cream, a teaspoonful of flour, one of curry powder, mix them well with cream, put them into a stewpan with a spoonful of melted butter, chyan and salt to your taste, let them boil; add more powder as you would have the curry colour'd, dish it up, garnish your dish with creed rice. You may do veal the same way. Do onions thus; take middle sized onions, peel them, and tie them up separately in fine cloths, boil them in milk and water till soft; take them out of the cloths, lay them on a dish, pour on the curry sauce as before directd but do not use rice, portugal onions you may do the same but when laid on the dish cut them into quarters - To make curry paste, take the yolks of an egg boil'd hard, and a lump of fresh butter the same size; beat them in a small mortar, mix them up with curry powder to a paste make them up into balls the size of a nut, lay them on a saucer, and cover them with a peice of writing paper, set them into the oven, to be made hot, but not to burn them, so send them to table; these are to be sent on a dish by themselves, for those who like them add to their sauce.