comes in very handy in this way. Put 1 oz. butter in saucepan and shred
into it very finely a large Spanish onion or an equal quantity white of
small onions or leeks. Cover, and allow to sweat over gentle heat for 10
minutes. Some finely shred white celery along with the onions is a welcome
addition, but is not indispensable. Pick and wash well 1/4 lb. yellow
lentils and bring to boil in water to cover. Do the same with 3 ozs. rice.
The lentils and rice may be boiled together, but are nicer done separately.
Add to onion, &c., in saucepan, along with seasoning to taste of curry
powder, &c. Some tomato pulp or chutney is very good. Mix lightly so as
not to make it pasty. Remove from fire, add a beaten egg, and press into a
plain buttered mould. Tie down with buttered paper and steam for one hour.
Turn out and serve with tomato sauce. It may also be garnished with slices
of hard-boiled egg, beetroot, fried tomatoes, &c.
Kedgeree.
A very good kedgeree is made with much the same ingredients as above. The
lentils may be left out, and chopped tomato or carrot flaked (on one of
those threesome graters is best) and fried along with the onion, may be used
instead. The rice must be boiled as for curry and made very dry. Boil 2 or
3 eggs hard, chop finely, and mix with the other ingredients in saucepan.
Make all very hot, and serve piled up on hot dish with any suitable garnish
and curry or tomato sauce. A spoonful finely chopped parsley would be an
improvement to both this and rice mould. Fried parley and thin slices of
lemon make a suitable garnish for this and similar dishes, while parsley
fried in fat at a low temperature, 200 degrees, crushed and sprinkled over a
mould, cutlets, &c., both looks and tastes good. Any kedgeree that is left
over will make excellent cutlets for breakfast, &c.