HUSSANEE CURRIES, OR CURRIES ON STICK

The ingredients and condiments necessary for the curries on stick are as follow:—One chittack and a half of ghee, one teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful of turmeric, half a teaspoonful of ginger, half a cupful of water, a quarter of a teaspoonful of ground garlic, one teaspoonful of chilies, half a cupful of tyre or dhye, some finely-sliced ginger, and as many small curry onions cut into half as may be required. Six silver pins five inches long, or, in the absence of these, six bamboo pins, are required.

47.—Hussanee Beef Curry

Cut up two pounds of beef into small squares not exceeding one inch, and pass them on the silver or bamboo pins alternately with half an onion and a slice of ginger. Half a dozen sticks with be ample for four hearty consumers.

Warm the ghee and brown the ground condiments; then put in the sticks of meat, and brown, stirring the whole; after this add the tyre and a little water, and allow to simmer over a slow fire for nearly two hours, when the curry will be ready. Serve up on a curry-dish without removing the sticks.

48.—Hussanee Mutton Curry

Remove the meat from a shoulder of mutton, and cut it into small squares; the same instructions will apply to the preparation of mutton curry on stick as those given for beef curry on stick. Time to simmer: half an hour.

49.—Hussanee Veal Curry

Cut squares enough from a shoulder of veal, and observe the instructions given in the foregoing recipe. Time to simmer: one hour.

50.—Hussanee Curry of Udder and Liver

The udder and liver should be parboiled before being cut up for passing on the sticks; but in all other respects the instructions given for the beaf and mutton curries on stick will apply to the udder and liver curry on stick. Time to simmer: fully one hour and a half.