THE RIGHT RECIPE

Evening Star, Issue 23373, 16 September 1939, Page 20

THE RIGHT RECIPE

GURRY provides variety Indian Curry. Ingredients: 11b fresh meat (mutton preferably), 1 apple, 1 onion, 1 dessortspoonful chutney, 1 dessertspoonful brown sugar, 1 dessertspoonful des cated cocoanut, 1 tablespoonful curry powder, lioz butter or dripping, pepper and saft, 4 pint of stock or water, a little lemon juice. . . Method: Chop the meat in pieces and dredge with flour and fry in the dripping Lift the meat out and fry the apple and onion (finely chopped). Ihen place all the ingredients, except the lemon juice and cocoanut, in a saucepan, and simmer from 11 to 2 hours. Add the lemon juice and cocoanut, and serve with boiled rice. Neck of mutton chops make an excellent curry, and if fresh meat is not available any cooked meat may be used. Curried Crayfish. Take the flesh from the shell-of a medium-sized crayfish, and cut in small pieces and place in a casserole or souffle dish. Make a sauce as for curried ego-s, but add to it a tablespoonful of minced onion, 2 tablespoonfuls of minced apple, and a dessertspoonful of chutney. Pour over the crayfish, add a thick layer of breadcrumbs, and a few small pieces of butter, and bake half an hour. Curried Sausages. Ingredients: fib or IJI b sausages (pork preferably), 2 tablespoonfuls flour, 1 tablespoonful curry powder, milk. Method: Boil the sausages for \ hour in sufficient water to barely cover them, and mix 2 tablespoonfuls flour and 1 tablespoonful curry with a little milk, and stir in with the sausages. A handfill of sultanas added with thickening is an improvement. Another method is to lift the sausages out into a casserole at the end of tho 4 hour. Thicken the fluid in the saucepan, as above, and pour over the sausages. Finish cooking in the oven. The sausages may be served with or without boiled rice. Curried Eggs. Ingredients; Hard boiled eggs (allowing one for each person), a little cold minced cooked ham, curry sauce. Method: Make a sauce as follows, using a double saucepan if possible; 4 pint of milk. 2 tablespoonfuls flour, i dessertspoonful curry powder, 1 dessertspoonful brown sugar, 1 teaspoonful butter, pepper and salt. Bring the milk to the boil, mix the flour with curry powder to a smooth paste with a little cold milk or water, and add to the boiling milk, and stir till it thickens. Then add the ham and hard-boiled eggs cut in thick slices, and serve on toast or with rice. Don’t stir after the eggs are added, or they will break up- '