RECOMMENDED RECIPES

Evening Post, Volume CXIII, Issue 100, 30 April 1927, Page 18

RECOMMENDED RECIPES

As winter approaches curries grow in favour, and some of Mrs. Wetherell's recipes are sure to be appreciated by housewives. She says:—When making curry one must remember that it; should be mixed and served with v wooden or horn spoon, and that steel should not touch it. Always serve well boiled, dry, and hot rice on a separate dish with it. There are several little appetisers that may be also served, such- as chutney, gherkins, thinly-sliced -onion, chillies, coconut, und salt, and pickled fish. These should be served either on a partitioned dish or on little dishes placed on a tray. There are also Bombay ducks and poppadums, which may be bought at any Oriental store. The poppadimi' is a biscuit, which should be made hot by grilling or toasting, and the Bombay duck requires to be toasted or fried in butter. • . Bundahloa Curry.—4oz dripping, lib steak or veal,. 1 teaspoonful allspice; 3 large onions, 1 large teaspoonful curry powder, 1 tablcspoonful Tarragon vinegar, 1 dessertspoonful each of Chili vinegar and desicated coconut, M-pt. good stock, salt, popper. Chop the onions and fry them in the melted dripping until a dark brown, then strain them from the fat. Return a little of the fat to the stewpan and fry the meat, cut into small squares until brown, sprinkle the curry powder over the meat, add the Men onions, vinegars, allspice, coconut, and salt and pepper. Cover in.pan and simmer very slowly lor two hours or longer. Stir the curry every now anil then, and add more stock if required. The longer this curry cooks at the side of the tire the better it will be, as the flavours will be so much more blended. Serve with well-boiled rice. Curry-Balls.—6oz cold meat, 1 teaspoon-■ ful curry powder, 2oz rice, loz butter, %oz (lour, '/igill stock, 1 small onion, suit, pepper, egg, and breadcrumbs. Chop the meat finely, removing any gristle or fat. Wash and boil the rice and dry it in a cool oven. Melt the butter in a stewpan and fry the chopped onion a golden brown. Mix the curry powder and flour together, stir them into the onions, cook a few min-' utea, and then add 'the stock and boil until th. sauce is very thick. Now add the rice and meat, mix- well, season to taste with salt and pepper, turn on to a plate, and leave until cold. Then divide into equal-sized pieces and shape into balls, flouring the board and hands to do this. Brush over with beaten egg, coat thickly with breadcrumbs, and fry in deep boiling fat until a golden brown. Drain on soft paper and served .piled on a hot fish, garnished with fried parsley. Any kind of meat or poultry may be used. A Wet Curry.—lib uncooked meat, 2 onions, 2oz dripping or butter, 1 dessertspoonful each of rice, flour, and curry powder, 1 tablespoonful shredded' coconut, 1 teaspoonful curry paste, %-pint light stock, salt, juice, half lemon. Melt the fat in a pan, add'the onion, chopped, and cook for a few minutes. Then add the meat, cut into small pieces, the curry powder and paste, the rice, flour, and coconut, and stir, over the fire for a. few minutes longer. Then add the stock very gradually. Use just enough to make the curry soft, but not sloppy. Coconut milk may be used, or half stock and half coconut milk. Season with salt to taste, cover the pan, and cook slowly from one to two hours, or until the meat is tender. Add the lemon juice and serve with rice and chutney. Curried Eggs.—-Boil the number of eggs required until hard, and either cut them in halves lengthwise or leave them whole. Heat, very slowly in curry sauce, and serve with chutney. A Vegetable Curry.—2 onions, 2 potatoes, Vi cauliflower, 2 carrots, %-pint green peas, 1 turnip, 2oz butter, 1 tablespoonful curry powder, %-pint stock, salt, pepper. Chop the onions and fry them in .the butter, minted' in a stewpan, until a nice brown; then add the curry powder and cook a' little.' Then add the stock and boil for five minutes. Prepare and cook . the vegetables in the usual way—do riot cook them too much. Divide the cauliflower into sprigs, cut the other vegetables into small pieces, put them all into the sauce and simmer without boiling for twenty minutes. Season to taste and add a little lemon juice. Serve with boiled rice. Any left over vegetables can be used to advantage in this way.A Dry Curry.—lib meat, %lb onions, 2oz butter or dripping, 1 clove,' garlic, 1 dessertspoonful each of curry powder and curry paste and o£ chutney, lemon, salt. Slice the onions thinly and fry them in the butter or dripping until brown. Add the garlic, chopped,, the curry powder and paste, the chutney, and a good'squeeze d£ lemon juice. Mash well, together and cook gently until thoroughly mixed. Add the meat, cut up into small pieces—this may be veal, fowl, rabbit, or mutton—and cook very gently from two to three hours. A dry curry always takes a long time to cook, and is better done in a double saucepan. This would prevent its burning. Serve garnished .with cut lemon and the usual accompaniments.. The meat should be uncooked. !