_Scotch Collops._
Take a piece of the fillet of veal, as much as will cut into fifteen pieces, of the size and thickness of a crown-piece; shake a little flour over it; put a little b.u.t.ter into a frying-pan, and melt it; fry the slices of veal quick till they are brown, and lay them in a dish near the fire. Then prepare a sauce thus: take a little b.u.t.ter in a stewpan and melt it; add a table-spoonful of flour; stir it about till it is as smooth as cream; put in half a pint each of beef and veal jelly, cayenne pepper and salt, a pinch of each, and one gla.s.s of white wine, twenty-four pieces of truffles the size of a shilling, and a table-spoonful of mushrooms: wash them thoroughly from vinegar; squeeze the juice of half a lemon; stew the sauce gently for one hour; then throw in the veal, and stew it all together for five minutes. Serve quite hot, laying the veal regularly in the dish.
_Another way._
Cut the lean part of a leg of veal into thin collops; beat them with the back of a knife; season with pepper and salt, shred thyme and parsley, and flour them well. Reserve some of the meat to make b.a.l.l.s. Taking as much suet as meat, shred it small; then beat it in a mortar; season with pepper, salt, shred herbs, a little shred onion, and a little allspice.
Put in an egg or two, according to the quant.i.ty. Make b.a.l.l.s, and fry them in good dripping; keep them warm. Then fry your collops with clarified b.u.t.ter, till they are brown enough; and, while they are warming in the pan, put in your sauce, which must be made thus:--have some good glaze, a little white wine, a good piece of b.u.t.ter, and two yolks of eggs. Put your b.a.l.l.s to the collops; flour and make them very hot in the pan; put in your sauce, shake them well, and let them boil.
If you would have them white, put strong broth instead of glaze and half a pint of cream.
_Scotch Collops, brown._
Cut your collops thin and from the fillet. Season them with salt and pepper, and fry them off quick and brown. Brown a piece of b.u.t.ter thickened with flour, and put in some good gravy, mushrooms, morels, truffles, and forcemeat b.a.l.l.s, with sweetbread dried. Squeeze in a lemon, and let the whole boil till of a proper thickness. Then put in your collops, but do not let them boil; toss them up quick, and serve up.
_Collops, White._ No. 1.
Take a small slice of veal, cut thin slices from it, and beat them out very thin: b.u.t.ter a frying-pan very lightly, place them in it, and pa.s.s them on the fire, but not to get any colour. Trim them round, and put them into white sauce.
_Collops, White._ No. 2.
Cut the veal very thin; put it into a stewpan with a piece of b.u.t.ter and one clove of shalot; toss it in a pan for a few minutes. Have ready to put to it some cream, more or less according to the quant.i.ty of veal, a piece of b.u.t.ter mixed with flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle. Stir it over the fire till it is thick enough, but do not let it boil. If you choose forcemeat b.a.l.l.s, have them ready boiled in water, and take out the shalot before you dish up: ten minutes will do them.
_Collops, White._ No. 3.
Hack and cut your collops well; season with pepper and salt, and fry them quick of a pale colour in a little bit of b.u.t.ter. Squeeze in a lemon: put in half a pint of cream and the yolks of four eggs. Toss them up quick, and serve them hot.
_Collops, to mince._
Chop some beef as fine as possible; the under part of roasted beef without any fat is best. Put some onions, pepper, and salt to it. Then put a little b.u.t.ter in the frying-pan; when it is melted, put in the meat, and stew it well. Add a cupful of gravy; if you have none, water will do. Just before it is done put in a little vinegar.
_Collops of cold beef._
Take off all the fat from the inside of a sirloin of beef; cut it neatly into thin collops, about the size of a crown or half-crown piece, as you like for size, and cut them round. Slice an onion very small; boil the gravy that came from the beef when roasted, first clearing it of all the fat, with a little water; season it with pepper, and, instead of salt, anchovies dissolved in walnut ketchup, or the liquor from pickled walnuts, and a bundle of sweet-herbs. Let this boil before you put in the collops; put them in with a good piece of b.u.t.ter rolled in a little flour; shake it round to thicken it, and let it do no longer than till the collops are thoroughly heated, lest they be hard. This does better than fresh meat. Serve it hot with pickles, or slices of stewed cuc.u.mbers, cut round, like the meat, and placed alternately with it round the dish.
_Cuc.u.mbers, to stew._
Pare twelve cuc.u.mbers, and slice them rather thicker than for eating; put them to drain, and lay them in a coa.r.s.e cloth till dry. Flour and fry them brown in b.u.t.ter; then put to them some gravy, a little claret, some pepper, cloves, and mace; let them stew a little; then roll a bit of b.u.t.ter in flour, and toss them up. A sufficient quant.i.ty of onion should be sliced thin, and done like the cuc.u.mbers.
_Curry Powder, from a Resident in India._ No. 1.
Half a pound of coriander seed, two ounces of black pepper, two ounces of c.u.mmin seed, one ounce of turmeric, one ounce and half of ground rice: all the above must be finely pounded; add cayenne to your taste.
Mix all well together; put it into a dish close before the fire; roast it well for three or four hours; and, when quite cold, put it into a bottle for use.
_Curry Powder._ No. 2.
Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if not liked this may be omitted,) one ounce of cayenne pepper, or powdered capsic.u.ms, six ounces of pale-coloured turmeric,* five ounces of black pepper. Pound the whole very fine; set it in a Dutch oven before the fire to dry, turning it often; when cold put it into a dry bottle; cork, and keep it in a dry place. So prepared, curry-powder will keep for many years.
The ingredients marked thus * may be procured at Apothecaries" Hall, or at any wholesale chemist"s.
_Curry Powder._ No. 3.
One pound of turmeric, one pound of coriander seed, one pound of ginger, six ounces of cardamom, four ounces of c.u.mmin, one ounce of long pepper, pounded and mixed together. Cayenne pepper may also be added.
_Curry, Indian._ No. 1.
Curry may be made of chicken, rabbits, lobster, or of any species of fish, flesh, or fowl. Fry the material with onions, as for mulligatawny, a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it all into a stewpan, with a spoonful or two of curry-powder, a large tea-cupful of strong good gravy, and a large piece of b.u.t.ter. Let the whole stew gently till the gravy becomes very thick and is nearly evaporated.
Particular attention should be paid in sending this dish up hot, and always with plenty of rice in a separate dish; most people like pickle with it.
_Curry._ No. 2.
Chop one or two onions very fine; put them into a stewpan with some b.u.t.ter, and let them remain on a slow fire till they are well done, taking care not to let them burn. Pour off the b.u.t.ter: put in one dessert spoonful of powder and a little gravy; stir it about till it is well mixed; set it on a slow fire till it is all sufficiently done. Put in a little lemon-juice; when nearly done, thicken the gravy with flour.
Let the rice be very well picked and afterwards cleansed; it ought to be washed in several waters, and kept in water till it is going to be boiled. Have the meat or fish ready, pat it into the stewpan, and stir it about till it is well mixed. The rice must be boiled twenty minutes quickly, and the sc.u.m taken off; the water to be thrown off and the saucepan uncovered till it is dry enough. Meat used for this curry must be previously fried.
_Curry._ No. 3.
Fry onions, ginger, garlic, and meat, in one ounce of b.u.t.ter, of a light brown; stew it with a table-spoonful of curry-powder and three pints of water, till it comes to a pint and a half. A good half hour before dinner, put in greens, such as brocoli, cauliflower, sliced apple, and mango, the juice of one lemon, grated ginger, and cayenne, with two spoonfuls of cream, and a little flour to thicken it.
_Curry._ No. 4.
Skin and prepare two chickens as for a frica.s.see; wash them very clean, and stew them in a pint and a half of water for about five minutes.
Strain off the liquor, and put the chickens in a clean dish. Slice three large onions, and fry them in about two ounces of b.u.t.ter. Put in the chickens, and fry them together till they are brown. Take a quarter of an ounce of curry-powder, and salt to your palate, and strew over the chickens while they are frying; then pour in the liquor in which they were first stewed, and let them stew again for half an hour. Add a quarter of a pint of cream and the juice of two lemons. Have rice boiled dry to eat with it. Rabbits do as well as chickens.
_Curry._ No. 5.
Take two chickens, or in the same proportion of any other kind of flesh, fish, or fowl; cut the meat small; strew a little salt and pepper over it; add a small quant.i.ty of onion fried in b.u.t.ter; put one table-spoonful of curry-powder to your meat and onions; mix them well together with about three quarters of a pint of water. Put the whole in a stewpan covered close; let it stew half an hour before you open the pan; then add the juice of two lemons, or an equal quant.i.ty of any other souring. Let it stew again till the gravy appears very thick and adheres to the meat. If the meat floats in the gravy, the curry will not be considered as well made. Salt to your palate.
_Curry._ No. 6.
Mix together a quart of good gravy, two spoonfuls of curry-powder, two of soy, a gill of red wine, a little cayenne pepper, and the juice of a lemon. Cut a breast of veal in square pieces, and put it in a stewpan with a pint of gravy; stew slowly for a quarter of an hour; add the rest of the gravy with the ingredients, and stew till done.