_Ingredients._—Chicken, or any meat; 2 tablespoonfuls of butter, 2
tablespoonfuls of curry-powder, 4 or 5 leaves of mint, a teacup of good
gravy, salt, a dessertspoonful of vinegar, 3 tablespoonfuls of cream.
_Mode._—Fry together for 10 minutes the butter, curry-powder, and mint;
then add the meat _cut into dice_, also the gravy, salt, and vinegar.
Let all these simmer for 20 minutes, and then pour over the cream, and
serve quite hot. _Time._—30 minutes. _Seasonable_ at any time.
CURRY-POWDER (Founded on Dr. Kitchener’s Recipe).
_Ingredients._—¼ lb. of coriander-seed, ¼ lb. of turmeric, 2 oz. of
cinnamon-seed, ½ oz. of cayenne, 1 oz. of mustard, 1 oz. of ground
ginger, ½ ounce of allspice, 2 oz. of fenugreek seed. _Mode._—Put
all the ingredients in a cool oven, where they should remain one
night; then pound them in a mortar, rub them through a sieve, and mix
thoroughly together; keep the powder in a bottle, from which the air
should be completely excluded.
CURRY-POWDER (Capt. White’s Recipe; most excellent).
_Ingredients._—1 lb. of pale turmeric seed, 4 oz. of cumming seed,
8 oz. of coriander seed, 4 oz. of black pepper, 2 oz. of cayenne
pepper, 4 oz. of Jamaica ginger, 10 oz. of caraway seed, ¼ oz. of
cardamums. _Mode._—Mix together all these ingredients, well pounded,
and then place the mixture in the sun, or before the fire, stirring it
frequently. _Average cost_, 5_s._ 2_d._
_Note._—This will be found a most excellent curry-powder, if care be
taken to purchase the ingredients at a good druggist’s.
CUSTARDS, Boiled.
[Illustration: CUSTARDS IN GLASSES.]
_Ingredients._—1 pint of milk, 5 eggs, 3 oz. of loaf sugar, 3
laurel-leaves, or the rind of ½ lemon, or a few drops of essence of
vanilla, 1 tablespoonful of brandy. _Mode._—Put the milk into a _lined_
saucepan, with the sugar and whichever of the above flavourings may
be preferred (the lemon-rind flavours custards most deliciously), and
let the milk steep by the side of the fire until it is well flavoured.
Bring it to the point of boiling, then strain it into a basin; whisk
the eggs well, and, when the milk has cooled a little, stir in the
eggs, and _strain_ this mixture into a jug. Place this jug in a
saucepan of boiling water over the fire; keep stirring the custard
_one way_ until it thickens; but on no account allow it to reach the
boiling point, as it will instantly curdle and be full of lumps. Take
it off the fire, stir in the brandy, and when this is well mixed with
the custard, pour it into glasses, which should be rather more than
three-parts full; grate a little nutmeg over the top, and the dish is
ready for table. To make custards look and eat better, ducks’ eggs
should be used, when obtainable; they add very much to the flavour
and richness, and so many are not required as of the ordinary eggs,
4 ducks’ eggs to the pint of milk making a delicious custard. When
desired extremely rich and good, cream should be substituted for the
milk, and double the quantity of eggs used to those mentioned, omitting
the whites. _Time._—½ hour to infuse the lemon-rind, about 10 minutes
to stir the custard. _Average cost_, 8_d._ _Sufficient_ to fill 8
custard-glasses. _Seasonable_ at any time.
CUSTARD PUDDING, Baked.
_Ingredients._—1½ pint of milk, the rind of ¼ lemon, ¼ lb. of moist
sugar, 4 eggs. _Mode._—Put the milk into a saucepan with the sugar and
lemon-rind, and let this infuse for about ½ hour, or until the milk
is well flavoured; whisk the eggs, yolks and whites; pour the milk to
them, stirring all the while; then have ready a pie-dish, lined at the
edge with paste ready baked; strain the custard into the dish, grate a
little nutmeg over the top, and bake in a _very slow_ oven for about ½
hour, or rather longer. The flavour of this pudding may be varied by
substituting bitter almonds for the lemon-rind; and it may be very much
enriched by using half cream and half milk, and doubling the quantity
of eggs. _Time._—½ to ¾ hour. _Average cost_, 9_d._ _Sufficient_ for 5
or 6 persons. _Seasonable_ at any time.
_Note._—This pudding is usually served cold with fruit tarts.
CUSTARD PUDDING, Boiled.
_Ingredients._—1 pint of milk, 1 tablespoonful of flour, 4 eggs,
flavouring to taste. _Mode._—Flavour the milk by infusing in it a
little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually
to these, and pour over them the milk, and stir the mixture well.
Butter a basin that will exactly hold it; put in the custard, and tie
a floured cloth over; plunge it into boiling water, and turn it about
for a few minutes, to prevent the flour from settling in one part. Boil
it slowly for ½ hour; turn it out of the basin, and serve. The pudding
may be garnished with red-currant jelly, and sweet sauce may be sent to
table with it. _Time._—½ hour. _Average cost_, 7_d._ _Sufficient_ for 5
or 6 persons. _Seasonable_ at any time.
CUSTARD SAUCE, for Sweet Puddings or Tarts.
_Ingredients._—½ pint of milk, 2 eggs, 3 oz. of pounded sugar, 1
tablespoonful of brandy. _Mode._—Put the milk in a very clean saucepan,
and let it boil. Beat the eggs, stir to them the milk and pounded
sugar, and put the mixture into a jug. Place the jug in a saucepan of
boiling water; keep stirring well until it thickens, but do not allow
it to boil, or it will curdle. Serve the sauce in a tureen, stir in the
brandy, and grate a little nutmeg over the top. This sauce may be made
very much nicer by using cream instead of milk; but the above recipe
will be found quite good enough for ordinary purposes. _Average cost_,
6_d._ per pint. _Sufficient_, this quantity, for 2 fruit tarts, or 1
pudding.
CUSTARD TARTLETS, or Fanchonnettes.
_Ingredients._—For the custard, 4 eggs, ¾ pint of milk, 2 oz. of
butter, 2 oz. of pounded sugar, 3 dessertspoonfuls of flour, flavouring
to taste; the whites of 2 eggs, 2 oz. of pounded sugar. _Mode._—Well
beat the eggs; stir to them the milk, the butter, which should be
beaten to a cream, the sugar, and flour; mix these ingredients well
together, put them into a very clean saucepan, and bring them to the
simmering point, but do not allow them to boil. Flavour with essence
of vanilla, bitter almonds, lemon, grated chocolate, or any flavouring
ingredient that may be preferred. Line some round tartlet-pans with
good puff-paste; fill them with the custard, and bake in a moderate
oven for about 20 minutes; then take them out of the pans; let them
cool, and in the meantime whisk the whites of the eggs to a stiff
froth; stir into this the pounded sugar, and spread smoothly over the
tartlets a little of this mixture. Put them in the oven again to set
the icing, but be particular that they do not scorch; when the icing
looks crisp, they are done. Arrange them, piled high in the centre,
on a white napkin, and garnish the dish, and in between the tartlets,
with strips of bright jelly, or very firmly-made preserve. _Time._—20
minutes to bake the tartlets; 5 minutes after being iced. _Average
cost_, exclusive of the paste, 1_s._ _Sufficient_ to fill 10 or 12
tartlets, _Seasonable_ at any time.
_Note._—The icing may be omitted on the top of the tartlets, and a
spoonful of any kind of preserve put at the bottom of the custard
instead: this varies both the flavour and appearance of this dish.
CUTLET, the Invalid’s.
_Ingredients._—1 nice cutlet from a loin or neck of mutton, 2
teacupfuls of water, 1 very small stick of celery, pepper and salt to
taste. _Mode._—Have the cutlet cut from a very nice loin or neck of
mutton; take off all the fat; put it into a stewpan, with the other
ingredients; stew _very gently_ indeed for nearly 2 hours, and skim off
every particle of fat that may rise to the surface from time to time.
The celery should be cut into thin slices before it is added to the
meat, and care must be taken not to put in too much of this ingredient,
or the dish will not be good. If the water is allowed to boil fast, the
cutlet will be hard. _Time._—2 hours’ very gentle stewing. _Average
cost_, 6_d._ _Sufficient_ for 1 person. _Seasonable_ at any time.
CUTLETS, Mutton, Italian.
_Ingredients._—About 3 lbs. of the neck of mutton, clarified butter,
the yolk of 1 egg, 4 tablespoonfuls of bread-crumbs, 1 tablespoonful of
minced savoury herbs, 1 tablespoonful of minced parsley, 1 teaspoonful
of minced shalot, 1 saltspoonful of finely-chopped lemon-peel; pepper,
salt, and pounded mace to taste; flour, ½ pint of hot broth or water, 2
teaspoonfuls of Harvey’s sauce, 1 teaspoonful of soy, 2 teaspoonfuls of
tarragon vinegar, 1 tablespoonful of port wine. _Mode._—Cut the mutton
into nicely-shaped cutlets, flatten them, and trim off some of the fat,
dip them in clarified butter, and then into the beaten yolk of an egg.
Mix well together bread-crumbs, herbs, parsley, shalot, lemon-peel, and
seasoning in the above proportion, and cover the cutlets with these
ingredients. Melt some butter in a frying-pan, lay in the cutlets, and
fry them a nice brown; take them out, and keep them hot before the
fire. Dredge some flour into the pan, and, if there is not sufficient
butter, add a little more; stir till it looks brown, then put in the
hot broth or water, and the remaining ingredients; give one boil,
and pour round the cutlets. If the gravy should not be thick enough,
add a little more flour. Mushrooms, when obtainable, are a great
improvement to this dish, and when not in season, mushroom-powder may
be substituted for them. _Time._—10 minutes; rather longer, should the
cutlets be very thick. _Average cost_, 2_s._ 9_d._ _Sufficient_ for 5
or 6 persons. _Seasonable_ at any time.
CUTLETS of Cold Mutton.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold loin or neck of
mutton, 1 egg, bread-crumbs, brown gravy or tomato sauce. _Mode._—Cut
the remains of cold loin or neck of mutton into cutlets, trim them,
and take away a portion of the fat, should there be too much; dip them
in beaten egg, and sprinkle with bread-crumbs, and fry them a nice
brown in hot dripping. Arrange, them on a dish, and pour round them
either a good gravy or hot tomato sauce. _Time._—About 7 minutes.
_Seasonable._—Tomatoes to be had most reasonably in September and
October.
DAMPFNUDELN, or German Puddings.
_Ingredients._—1 lb. of flour, ¼ lb. of butter, 5 eggs, 2 small
tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar,
milk, a very little salt. _Mode._—Put the flour into a basin, make a
hole in the centre, into which put the yeast, and rather more than
¼ pint of warm milk; make this into a batter with the middle of the
flour, and let the sponge rise in a warm temperature. When sufficiently
risen, mix the eggs, butter, sugar, and salt, with a little more warm
milk, and knead the whole well together with the hands, beating the
dough until it is perfectly smooth, and it drops from the fingers.
Then cover the basin with a cloth, put it in a warm place, and when
the dough has nicely risen, knead it into small balls; butter the
bottom of a deep sauté-pan, strew over some pounded sugar, and let the
dampfnudeln be laid in, but do not let them touch one another; then
pour over sufficient milk to cover them, put on the lid, and let them
rise to twice their original size by the side of the fire. Now place
them in the oven for a few minutes to acquire a nice brown colour, and
serve them on a napkin, with custard sauce flavoured with vanilla, or a
compôte of any fruit that may be preferred. _Time._—½ to ¾ hour for the
sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes
to bake them in a brisk oven. _Sufficient_ for 10 or 12 dampfnudeln.
_Seasonable_ at any time.