Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-31
ORIENTAL RECIPES
Taken From the Notebook
of an East Indian.
SLOW COOKING THERULE
RICE IS THE MAIN INGREDIENT
OF EVERY CURRY.
How to Make Fish Kedgeree-A Dish
of Lentils-Chicken
la Bengal.

| The following receipts are taken from the
| notebook of English officers wife, who
| regards them as veritable treasures. In
| preparing them it should be borne in mind
| that the East Indian cook is person of in
| finite patience, and only slow cooking will
| bring about perfect results:
| Rice for Curry.-Rice accompanies almost
| all curries. To render them toothsome 1t
| must be properly cooked. The only method
by which this can be accomplished is the
| following: Wash the grains carefully and
| gently in two waters and dry in soft
| towel. Place large pot over the fire and
| pour in water to three-fourths of its capac-
| ity. Salt and allow 1t to reach the boiling
| point. When the water bubbles fiercely,
| scatter in the rice, stirring for moment
| with long skewer Keep the water boil
| Ing sufficiently hard to cause the rice to
dance about therein, and watch carefully
| that 1t is not overlooked. AS soon as the
| grains can be broken between the fingers
| they have boiled long enough and must be
| drained through colander. we'll shaken
| and placed in an open oven until all moist
ure is evapOrated.
Egg Curry-Allow one egg for each per-
| son, cover with boiling water, cover the
| pan tightly and let stand on the side of the
range for one-half hour. Throw into cold
|
| stand aside until needed. Put a table,
spoonful of butter in frying pan, and
| when 1t begins to color add one onion cut
| in very thin slices and one tablespoonful of
| Chutney sauce. Stir all together until
| cooked to a delicate brown, then add one
| cupful of good stock mixed with one table
spoonful OF curry powder, and let simmer
| for ten minutes. Cut the eggs in half,
| lengthwise, place them in the curry mix
| ture, cover tightly and let stand until thor
oughly hot Serve with rice, cooked as d.
rected, In separate dish, and let Chutney
sauce be passed.
Fish Kedgeree.-For this exceedingly APP.
petizng dish any cold fish may be used
Remove all the skin and bones and pick the
fish lightly apart. Measure, and for each
cupful allow an equal quantity Of rice
which has been cooked by the foregoing re-
ceipt. Place tablespoonful of butter in a
rice and fish Cook until we'll blended, then
season to taste with salt and black and
cayenne peppers Break two eggs in a
bowl, beat until. light, and pour over the
rice and fish. Stir and cook over a hot
fire for two or three minutes. Serve very
hot
An East Indian Breakfast Dish.-For each
person. allow three smelts, two eggs and
rice required. Boil the rice as already
directed and keep very hot in the oven.
Skin the smelts, dip them in egg and rolled
bread crumbs and fry them delicate
brown Place on platter and keep very
hot until needed. Boil the eggs for three
minutes and no longer. Heap the rec in
border around the fish and serve the eggs
separately in their shells. After serving,
the fish should be broken into bits by each
Individual for himself, then blended with
the rice, and the soft-boiled eggs broken
over both. Season with salt and Cayenne
pepper and eat with a spoon and fork after
the true eastern method.
Chicken Curry.-Select plump young
bro1ler joint and remove the skin. Fry
slowly to delicate brown in clarified but
ter or sweet oil Remove from the irving
pan and stand in warm oven until needed
Have ready generous cupful of good stock
ana mix with 1t a large tablespoonful of
curry powder and rounded tablespoonful
of flour Put tablespoonful of butter in a
Trying pan and add to it two onions cut in
delicate slices Fry to light brown then
add the prepared stock and let simmer
gently for about five minutes. Put the
chicken in the frying pan cover tightly and
let all cook slowly from five to ten minutes
longer. Serve on a platter surrounded by a
border of boiled rice. Serve with chicken
sauce. II, In cooking, the sauce seems over
thick add a little more of the stock. The
mixture should be thick, but not solid
Chicken a la Bengal.-Select a tender
young chicken and cut into small pieces,
but do not remove the meat from the
bones. Slice three onions very thin and
fry to a delicate brown in a generous
tablespoonful of butter Place them with
a
half tablespoonfuls of curry powder and
one tablespoonful of flour to a thick paste
with warm stock. Pour into the stewpan
and add sufficient boiling water to cover
the chicken. Cover the pan tightly and
simmer gently for an hour, or until the
meat can be removed from the bones with
out the use of knife. Serve very hot with
boiled rice in separate DISH and have
Chutney passed with the course.
Curried Beef, Madras Style.-To one
pound of the round beef allow two ounces
of butter, two small onions, third of
pint of milk and a quarter of a cocoanut
Cut the beef into pieces about an inch
square. Place the butter in crying pan
and add the onions, cut into thin slices
Let them fry until light brown, then add
der and mix thoroughly. Add the milk. the
beef and the cOcoanut, which has been
grated and pressed through cheesecloth
with little water. Let simmer for thirty
minutes. stirring frequently to prevent
burning. Place on a hot dish and squeeze
a few drops of lemon juice over the whole.
Serve with boiled rice.
Indian Dial and Rice-To one cupful of
lentils allow one cupful each of milk and
water, one teaspoonful of curry powder
one small onion, one and half ounce Of
butter, pepper and salt to taste, and a lit
tie lemon juice. Wash the lentils well and
soak for twelve hours in the milk and wa
ter. Put the butter in the frying pan, add
the onion sliced and cook to a pale brown
Remove from the fire, sprinkle the curry
powder into the butter and stir we'll to-
gether. Then return to the fire and let fry
for two or three minutes Add the lentils
with the milk and the water and stir until
the mixture reaches the boiling point
Cover tightly and simmer slowly for two
hours, stirring every now and then. Add
few drops of lemon juice and serve a
rice Both the rice and the curry should
be very hot.