GRAVY CURRIES

The following directions for an every-day gravy chicken curry will apply equally to all ordinary meat gravy curries:—

16.—Chicken Curry

Take one chittack or two ounces of ghee, two breakfast-cupfuls of water, one teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful each of ground turmeric and chilies, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of ground garlic.

To suit the taste of those who like it, half a teaspoonful of ground coriander-seed may be added, which should be roasted before being ground. Observe the following directions for cooking:—

Take the usual full-sized curry chicken, the price of which has latterly ranged from three to four annas, and divide it into sixteen or eighteen pieces. Warm the pot, melt in it the ghee, and immediately it begins to bubble throw in all the ground condiments, stirring until quite brown; then put in the cut-up chicken and the salt, and stir up to a good light-brown colour; then add the water, and allow the whole to simmer over a slow fire until the chicken is quite tender, and the liquid reduced to about half its original quantity. The operation of cooking or simmering will take from a half to three-quarters of an hour.

17.—Kid Curry

Take a hind-quarter or a fore-quarter of kid, which may be obtained at from three to four annas the quarter; cut it up into sixteen or eighteen pieces; take condiments in the proportion given in recipe No. 16, and cook it in every particular the same as the chicken curry, allowing it to simmer three-quarters of an hour.

18.—Veal Curry

A small shoulder of veal, the price of which ranges from three to four annas, may be selected; cut off from it sixteen or eighteen one-inch square pieces of the best part of the meat, and curry it in every particular the same as a chicken, only allowing it to simmer half to three-quarters of an hour.

19.—Mutton Curry

Obtain a small shoulder at from five to six annas; cut it up into sixteen or eighteen one-inch square pieces, rejecting all the bones; curry it the same as a chicken, allowing it to simmer for half an hour longer, or until the meat is tender.

N.B.—The bones of the veal and mutton, referred to in this and the foregoing recipe, may be turned to account for stock or gravy for some made dish.

20.—Beef Curry

Two pounds of well-selected meat will cost from three to four annas; cut it up into one-inch square pieces, rejecting all the scraggy parts; cook it in every respect according to the instructions given in recipe No. 16 for cooking a gravy chicken curry, only allowing it to simmer for a much longer time than any other curry, or until the beef becomes tender.

21.—Green Duck Curry

The price of a young tender duck may be quoted at from four to five annas. Cut it up exactly as you would a chicken, and curry it in the same manner, allowing it to simmer for an hour and a half. It is desirable to introduce half a teaspoonful each of coriander and cumin seeds in this curry.

22.—Young Pigeon Curry

Take four young pigeons; cut each into four pieces, making in all sixteen pieces. The price of young pigeons ranges from five to six annas the pair. The instructions given for the cooking of a gravy chicken curry apply equally to a pigeon curry.