Prepare a plain Curry sauce as for Oyster Curry, and in the sauce put the contents of a can of crab meat; when warmed through it is ready to serve. The fresh crab meat from the sh.e.l.ls is of course superior to the canned article, but it is more troublesome to prepare. Before sending to table squeeze over the dish the juice of a fresh lime.
Soft Sh.e.l.l Crabs Curried.
Select half a dozen fine large soft sh.e.l.l crabs, remove the sand-pouch and the feathery gill like parts found under the side points of the sh.e.l.ls. Mix together to a paste in a mortar a clove of garlic, a heaping tablespoonful of b.u.t.ter, two tablespoonfuls of J. P. Smith"s Curry Powder, a tablespoonful of Epicurean Sauce, and the juice of a lemon. If the paste is too thick, thin out with orange juice; cover the crabs with this paste, dip them in beaten egg, then in cracker or bread crumbs and fry like doughnuts. To be eaten cold.
Curry of Lobster.
Kill two live lobsters, remove the meat from the tails, split each tail piece in two lengthwise, and remove the entrail found therein; cut the meat into inch pieces. Put into a frying pan two tablespoonfuls of Antonini Olive Oil, when hot add the lobster, toss the pieces about a few moments, and strew over the meat a tablespoonful of J. P. Smith"s Curry Powder. Cook fifteen minutes, stirring continually; add the juice of two Florida oranges, then quickly remove the pan from the fire and when the agitation in the pan ceases, serve on toast. Dainty rice croquettes may be served with the dish.
Curry of Lobster, No. 2.
Use the meat of two boiled lobsters, cut it into neat pieces; take all green fat and coral, and set them aside; mix the green fat with a heaping spoonful of J. P. Smith"s Curry Powder. Squeeze out the juice of three limes, and add to it half a teaspoonful of powdered sugar. Put into a frying pan an ounce of b.u.t.ter; when creamed add a teaspoonful of minced onion, brown it a little, now add the mixed Curry Powder; dissolve a teaspoonful of rice flour in cold water, add this to a pint of hot water or soup stock, stir into the pan, and simmer till thick; now add the lobster, and simmer fifteen minutes longer. Wash and dry the coral, separate it. Prepare a border of rice on a dish, and over it sprinkle the coral and eggs, if any--put the Curry in the centre, and serve.
Curry of Clams.
Both the Little Neck and the paper sh.e.l.l clams are very good served as a Curry; only the body part of the soft clam should be used, as the remainder is somewhat tough. The Little Necks, if cooked too much, will be tough. Serve them with a plain Curry sauce.
Curry of Salmon.
Fresh cold boiled salmon may be served as a Curry, and a salmon steak, cooked in a Curry sauce until it is done, is very good eating, but there is no better way of serving canned salmon than as a Curry. The only point is to be sure to buy the best known brand of salmon. Fry a minced onion brown, with an overflowing tablespoonful of Antonini Olive Oil, add two tablespoonfuls of J. P. Smith"s Curry Powder, let cook a moment and add a pint of hot water, a tablespoonful of flour dissolved in cold water, a tablespoonful of tomato catsup, or Chutney, and a little salt, stir and simmer until the sauce thickens, then add the contents of a one-pound can of salmon to the sauce; let it warm through before serving, and send to table with hot boiled rice, or other cereal, such as hominy, cerealine, etc.
Fish Curries.
Cold fish of any kind may be advantageously served the next day in the form of a Curry. All that is necessary is to warm up the fish in the sauce; care must be exercised, however, not to break or separate the fish into too fine pieces.
[Ill.u.s.tration]
Curry of Chicken.
Unjoint the chicken and cut the large pieces in two. Put into a frying pan two tablespoonfuls of Antonini Olive Oil, and when hot fry the pieces of chicken in it until they are partially cooked; remove the chicken, add another tablespoonful of oil, and a minced Bermuda onion; when brown add two tablespoonfuls of J. P. Smith"s Curry Powder. Return the chicken to the pan with half a pint of hot water, cover and set on back of range to simmer half an hour. Add a pint of hot water to the pan, strain the sauce to remove the onion, if objectionable. Dissolve a tablespoonful of rice flour in a gill of cold water, stir it into the sauce with half a teaspoonful of salt, or use a teaspoonful of Manioca instead of flour. When the sauce thickens, add the chicken (provided it had been removed to facilitate the straining of the sauce), and allow it to stand an hour before serving. When ready for the table, put the Curry on a hot platter, and serve with hot boiled rice and a Chutney sauce.
Chicken Curry, No. 2.
Prepare the Curry sauce as before described, and in it warm up slices of cold roast or boiled chicken, or turkey.
Chicken Curry, No. 3.
Cut up a dry-picked roasting or spring chicken. Rub into the pieces a liberal quant.i.ty of J. P. Smith"s Curry Powder, dry. Fry the pieces thoroughly in four tablespoonfuls of Antonini Olive Oil; when done serve with a tomato sauce well flavored with a few drops of Tobasco sauce. If for breakfast, serve with Manioca griddle cakes.
Curry of Duckling.
The spring duckling is delightful eating, but its peculiar flavor is not always relished at first; they are best broiled. Split the bird down the back, rub Antonini Olive Oil over it, sprinkle over it a small quant.i.ty of J. P. Smith"s Curry Powder, then broil on both sides. When done squeeze over the bird the juice of a Florida orange.
Curry of Squab.
Squabs treated in the same manner as the duckling are most appetizing.
They are excellent for cold luncheon, for picnics, collations, etc. The wild squab partially fried, then allowed to stand in a Curry sauce half an hour before serving, is good eating.