turmeric, and add by degrees ½ pint of good gravy. Fry the meat with 3 onions, chopped in butter, and put all into a stew-pan with the gravy, a tea-spoonful of mushroom powder, a wine-glassful of sherry or Madeira, 2 table-spoonsful of lemon pickle, 2 of garlic or tarragon vinegar, 1 of soy, 1 of walnut pickle, 1 of claret or Port, and a tea-spoonful of cayenne vinegar.—Garnish with pickles.
Curry of Fish.
Slices of cod, turbot, brill, and halibut, also whitings, haddocks, and codlings, may all be curried. To be maigre, make the gravy of well-seasoned fish stock; if not, of beef or veal broth, in which an onion and carrot have been boiled; thicken with butter rubbed in browned flour. Bone the fish, and cut them into neat pieces, rub with flour, and fry them in butter, of a light brown. Drain them on a sieve. Mix very smoothly a table-spoonful of curry powder (more or less according to the quantity of fish), with a dessert-spoonful of flour, and mix it to a paste with a little of the broth; add 2 onions, beaten in a mortar, and ¼ pint of thick cream, mix this in the gravy, or roll the piece of fish in it, then put them in the gravy, and stew them gently till tender; place them in a dish, skim the fat off the sauce, and pour over the fish.—Lobsters, prawns, shrimps, oysters, and muscles are curried in the same way, to form a dish by themselves, or with other fish.—Slices of cold cod, turbot, or brill are re-warmed in curry sauce.
Beef or Ham Chutney.
To 1 oz. of grated meat, put 1 small onion chopped very fine, 1 tea-spoonful of grated ginger, and cayenne to taste; mix well together, adding vinegar or lemon juice.
Fish Chutney.
Parboil an onion, chop it very fine, and add to the fish, which should be rather salted, and chopped fine, or grated; add cayenne and vinegar to taste.
Rice to Boil for Curry.
Pick, and soak it in water; then boil very quickly, with a
