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Page 50
_Curries_ can be made by adding a heaping teaspoonful of curry-powder to a
brown fricassee, and serving with boiled rice; put the rice around the
edge of the platter, and pour the curry in the middle. Chicken makes the
best curry; but veal is very good. In a genuine East-Indian curry,
lemon-juice and grated cocoa-nut are added; but it is an unwholesome
combination.
BEEF ROLLS.
Two pounds of steak from the round, cut in very thin slices. Trim off all
fat and gristle, and cut into pieces about four inches square. Now cut
_very thin_ as many slices of salt pork as you have slices of steak,
making them a little smaller. Mix together one teaspoonful of salt and one
of thyme or summer savory, and one saltspoonful of pepper. Lay the pork on
a square of steak; sprinkle with the seasoning; roll up tightly, and tie.
When all are tied, put the bits of fat and trimmings into a hot
frying-pan, and add a tablespoonful of drippings. Lay in the rolls, and
brown on all sides, which will require about ten minutes; then put them in
a saucepan. Add to the fat in the pan a heaping tablespoonful of flour,
and stir till a bright brown. Pour in gradually one quart of boiling
water, and then strain it over the beef rolls. Cover closely, and cook two
hours, or less if the steak is tender, stirring now and then to prevent
scorching. Take off the strings before serving. These rolls can be
prepared without the pork, and are very nice; or a whole beefsteak can be
used, covering it with a dressing made as for stuffed veal, and then
rolling; tying at each end, browning, and stewing in the same way. This
can be eaten cold or hot; while the small rolls are much better hot. If
wanted as a breakfast dish, they can be cooked the day beforehand, left in
the gravy, and simply heated through next morning.
BRUNSWICK STEW.
Two squirrels or small chickens; one quart of sliced tomatoes; one pint of
sweet corn; one pint of lima or butter beans; one quart of sliced
potatoes; two onions; half a pound of fat salt pork.
Cut the pork in slices, and fry brown; cut the squirrels or chickens in
pieces, and brown a little, adding the onion cut fine. Now put all the
materials in a soup-pot; cover with two quarts of boiling water, and
season with one tablespoonful of salt, one of sugar, and half a
teaspoonful of cayenne pepper. Stew slowly for four hours. Just before
serving, cream a large spoonful of butter with a heaping tablespoonful of
flour; thin with the broth, and pour in, letting all cook five minutes
longer. To be eaten in soup-plates.
ROASTED MEATS.
Our roasted meats are really _baked_ meats; but ovens are now so well made
and ventilated, that there is little difference of flavor in the two
processes.
Allow ten minutes to the pound if the meat is liked rare, and from twelve
to fifteen, if well done. It is always better to place the meat on a
trivet or stand made to fit easily in the roasting-pan, so that it may not
become sodden in the water used for gravy. Put into a hot oven, that the
surface may soon sear over and hold in the juices, enough of which will
escape for the gravy. All rough bits should have been trimmed off, and a
joint of eight or ten pounds rubbed with a tablespoonful of salt. Dredge
thickly with flour, and let it brown on the meat before basting it, which
must be done as often as once in fifteen minutes. Pepper lightly. If the
water in the pan dries away, add enough to have a pint for gravy in the
end. Dredge with flour at least twice, as this makes a crisp and
relishable outer crust. Take up the meat, when done, on a hot platter.
Make the gravy in the roasting-pan, by setting it on top of the stove, and
first scraping up all the browning from the corners and bottom. If there
is much fat, pour it carefully off. If the dredging has been well managed
while roasting, the gravy will be thick enough. If not, stir a teaspoonful
of browned flour smooth in cold water, and add. Should the gravy be too
light, color with a teaspoonful of caramel, and taste to see that the
seasoning is right.
_Mutton_ requires fifteen minutes to the pound, unless preferred rare, in
which case ten will be sufficient. If a tin kitchen is used, fifteen
minutes for beef, and twenty for mutton, will be needed.
STUFFED LEG OF MUTTON.
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