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Updated: June 26, 2025
Baste often with the sauce and serve. Madras Stewed Chicken. Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken.
Fry out two or three slices of salt pork; cut the chicken in pieces, and lay it in the stew-pan with one sliced onion; when the fowl is tender, take it out, and put in thickening into the liquor, one spoonful of flour, and one spoonful of curry-powder, well stirred up in water. Then lay the chicken in again, and let it boil up a few minutes. A half a pint of liquor is enough for one chicken.
Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a puff paste; let bake and fill with the rabbit; add 2 chopped hard-boiled eggs and sprinkle with curry-powder.
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce. Austrian Potato Dumplings.
Had the elephants chosen that moment to come down upon us, a curious scene must have ensued: Jung's grapes would have gone one way and his curry-powder the other he was eating grapes and curry-powder at the time; and his brother, who was toasting a large piece of mutton on a reed, must have either burnt his mouth or lost the precious morsel: however, the elephants did not come, so Jung finished his grapes and curry-powder, and his brother waited till the mutton was cool, ate it in peace, and went through the necessary ablutions.
Stir smoothly together, adding slowly one large cup of either stock or milk, a saltspoonful of mace, a pinch of cayenne pepper, and half a teaspoonful of salt. Put in the lobster, and cook for ten minutes. For curry, simply add one teaspoonful of curry-powder.
Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten minutes.
The troops who had marched overland had not arrived. Fortunately we had some flour and a bottle of curry-powder; therefore we dined off dhurra-porridge and curry, and lay down on our camp-sheets to sleep. This was a thorough negro welcome; nothing to eat!
Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly.
Then roll up the dough and cut into inch thick slices; lay in a well-buttered baking-pan and let bake in a hot oven until done. Hindoo Oyster Fritters. Boil large oysters in their liquor; season with salt, pepper and curry-powder. Let come to a boil; then drain, and spread the oysters with highly seasoned minced chicken. Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown.
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