2837.—CURRIED EGGS. (Another Method.)
Ingredients.—4 eggs, ¼ of a pint of milk, 1 teaspoonful of curry-powder, ½ an oz. of butter, 1 finely-chopped small onion, buttered toast, lemon-juice, salt.
Method.—Melt the butter in a stewpan, fry the onion for 2 or 3 minutes, sprinkle in the curry-powder and let it cook for a few minutes in the butter, stirring meanwhile. Beat the eggs slightly, season them with salt, add the milk, pour the mixture into the stewpan, and stir until the eggs begin to set. Have ready some squares of well-buttered toast, pile the egg preparation lightly on them, sprinkle with lemon-juice, and serve at once.
Time.—15 minutes. Average Cost, 9d. to 1s. Sufficient for 4 persons. Seasonable at any time.
2838.—CURRIED FISH. (Fr.—Poisson au Kari.)
Ingredients.—1 lb. of cooked fish, ½ a pint of milk, 1 oz. of butter, 1 level dessertspoonful of curry-powder, 1 level teaspoonful of flour, 1 finely-chopped small onion, lemon-juice, salt.
Method.—Divide the fish into rather large flakes. Heat the butter in a stewpan, fry the onion till lightly browned, sprinkle in the curry-powder and flour, and when smoothly mixed, add the milk and boil for 5 or 6 minutes. Season to taste, add a few drops of lemon-juice, and serve plainly or accompanied by boiled rice, as preferred.
Time.—15 to 20 minutes. Average Cost, 9d. to 1s. Sufficient for 2 or 3 persons. Seasonable at any time.
2839.—CURRIED LOBSTER. (Fr.—Homard au Kari.)
Ingredients.—1 tin of lobster, 2 ozs. of Patna rice, ½ a pint of milk, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour, 1 small onion, lemon-juice, salt.
Method.—Prepare, boil and dry the rice carefully. Melt the butter in a stewpan, fry the onion until lightly browned, add the flour and curry-powder, cook for 2 or 3 minutes, then pour in the milk and boil for a few minutes, stirring meanwhile. Divide the lobster into about 8 pieces, put them with the rice into the curry-sauce, add lemon-juice and salt to taste, let the stewpan stand by the side of the fire until the contents are thoroughly hot, then serve.
Time.—45 minutes. Average Cost, about 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
2840.—DARIOLS OF COLD MEAT.
Ingredients.—6 ozs. of cooked meat, 1 tablespoonful of mashed potato, 1 tablespoonful of white breadcrumbs, ¼ of a pint of stock or milk,
