New-York tribune., 1918-02-24

BOMBAY CURRY


cupsful lamb cut in1 tablespoonful batter.
small pieces. y cupful cocoanu..
l cupful stock. grated
e,,o*S, s1,esS oiliSn. il;,n teAspoonful salt.
cuplul 'gnt cream or tablespoonful best
new milk. Oriental curry powder
Fry the onion in the butter until it is a light
brown. Add the stock and one cupful water.
When ii is hot add the meat This should be er
irely freed from fat and cut into small pieces
not chopped. Add the salt and cream and meat
all together. When boiling hot stir in the curry
powder and grated cocoanut Serve immediately
VITA rice cooked in the Indian fashion which is
practically the Is our Southern method and
means simply that cupful of rice is pat into
three on four quarts Of actively boiling salted
water and IS kept boiling hard and steadily for
about twenty minutes. This gives light dry
Iee and preserves the shape and separateness Of
the grains
IN india the dish is served in a soup bowl the
curry being poured over the rice and spoonful
o1 chutney put on top.
LAMBS LIVER EN CASSEROLE WITH vEGE-
TABLES.
a. a lambs liver is considered by many 10 be
quite as delicate calf's liver-with the add
tlonal merit of being less expensive
Cut The liver in thick slices. Cover with boil
lng water, let stand for five minutes and drain
,horoughy Butter a casserole and arrange in
the bottom layer of uncooked vegetables cor
sistlng OF sliced onions, carrots and turnips add
me liver, a bouquet of herbs (parsley savory and
thyme) and about one pint OF strained and
soned stock Sprinkle over the top one teaspoon
1ul OF minced green pepper; cover the casserole
am simmer about one hour and a half Thicker
Ine vegetable gravy with teaspoonful OF flour
oiehded to paste with cold water favor with
'easpoontul Of kitchen bouquet let it boil up once
agalh and serve IN the sserole
"TENDERING" THE FOWL AND RABBIT
The fowl that would be tough if roasted
may be made very tender by braisng and pre-
sent almost the same appearance as a roasted
chicken.
Prepare as for roasting and truss IN shane. Cut
ai'Io oicg carrot, turnip. onion and stalk Of
ccl"1y INT them in small pot with a few cubes
y, saie PORK and on them place the fowl, laying
more cuhes of pork over the breast Add 4 bou-
Puet ol parsley. one bay leaf. three cloves. four
pep2efcoras, Il tcaspoonfal of salt and pint o
iolP iDo,.'nP water. Cover the pot closely and LET
rarely simmer for three hours or longer If any
steam escapes. little more boiling water may
nave tc hc added When the fowl is tender drain
W. 'la'Je oieomargarjne over the breast. dredse
NJ hour aAd place IN The oven to brown over
'u''hly. STRAIN the lqUor from the braisne poi
season TO taste, add the chopped cooked ghlee
ana, .i II necessary, thickening OF brown -four
mixed with a little cold water This viii furnish
i deilclous gravy.
RABBIT EN- CASSEROLE
Rabbit can be made very tender and deli
cious Whcn this recipe is followed
a medun-sized tender bay leaf
rabbit ,;n.h +i,.,, dr,,)
onions whnlc cl3res
= pound can ham cut y lemon
INTO small squares. glass very good sherry
-. lean and wash the rabbit and cut in pieces; pui
INTO a casserole that IS large enough to hold the
fapolt and one quart of water Add salt and pep
per- per lhree onions and hall d pound OF lean hsai
Guy out INTO snail squares. Cover and boil SLOWLY
untlI the rabbit is tender enough to slip the bones
out OF the meat. The water Will be reduced te
ABOUT one pint If less than pint IS the YES.
,el' e add boring water until pint of broth Is N
the casserole.
Cut the meat neatly across the grain into pieces
.oout one and one-half inches square Retura
10 10 the casserole add bay ea cloves and pines
ter minutes, thicken slightly with a full teaspoon
}i .pi OF h0ur smoothed in little water Vines /
1nls mas boiled again add three thin slices of u.
flavor is liked
re re sure to have enough salt aud pepper ihs
,st 80 - very palatable and inexpensive rabpig
meat Or towl to be had at this writing.