A Dry Currie


Skin and cut down a fowl into small joints, or a couple of pounds of mutton, free from fat and bone, into very small thick cutlets; rub them with as much currie-powder, mixed with a teaspoonful of flour and one of salt, as can be made to adhere to them: this will be from two to three tablespoonsful. Dissolve a good slice of butter in a deep well-tinned stewpan or saucepan, and shake it over a brisk fire fir four or five minutes, or until it begins to take colour; then put in the meat, and brown it well and equally, without allowing a morsel to be scorched. The pan should be shaken vigorously every minute or two, and the meat turned in it frequently. When this is done, lift it out and throw into the stewpan two or three large onions finely minced, and four or five eschalots when these last are liked; add a morsel of butter if needful, and fry them until they begin to soften; then add a quarter of a pint of gravy, broth, or boiling water, and a large acid apple, or two moderate-sized ones, of a good boiling kind, with the hearts of two or three lettuces, or of one hard cabbage, shred quite small (tomatas or cucumbers freed from their seeds can be substituted for these when in season). Stew the whole slowly until it resembles a thick pulp, and add to it any additional liquid that may be required, should it become too dry; put in the meat, and simmer the whole very softly until this is done, which will be in from three quarters of an hour to an hour.

Prawns, shrimps, or the flesh of boiled lobsters may be slowly heated through, and served in this currie sauce with good effect.