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Classic
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page 80
and parsley shred fine, a little salt, and the yelks of two or three eggs; boil
the tongue, peel, and cut it into large dice, fry that with the brains, also
some of the forced meat made up into balls, and slices of bacon. Let the sauce
be strong gravy, with oysters, mushrooms, capers, and a little white wine
thickened.
TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.
CUT two chickens as for fricassee, wash them clean, and put them in a stew pan
with as much water as will cover them; sprinkle them with a large spoonful of
salt, and let them boil till tender, covered close all the time, and skim them
well; when boiled enough, take up the chickens, and put the liquor of them into
a pan, then put half a pound of fresh butter in the pan, and brown it a little;
put into it two cloves of garlic, and a large onion sliced, and let these all
fry till brown, often shaking the pan; then put in the chickens, and sprinkle
over them two or three spoonsful of curry powder; then cover the pan close, and
let the chickens do till brown, often shaking the pan; then put in the liquor
the chickens were boiled in, and let all stew till tender; if acid is agreeable,
squeeze the juice of a lemon or orange in it.
DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.
TAKE half a pound of rice, wash it clean in salt and water--then put it into two
quarts of boiling water, and boil it briskly twenty minutes; strain it
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