Selim's Curries (Captain White's)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a pound and a half of chicken, fowl, veal, rabbit, or mutton ↝ Chicken, ground, raw [Poultry Products]
from two to three ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
from two to three dessertspoonsful of the currie-paste ↝ Curry sauce [Dips, gravies, other sauces]
two or three tablespoonsful of boiling water ↝ Water, tap [Tap water]
salmon ↝ Fish, salmon, raw [Fish]
lobster ↝ Lobster [Shellfish]
steaks ↝ Beef, tenderloin steak, raw [Beef Products]
cutlets

Instructions (14)

Dry Curry

Cut the meat (chicken, fowl, veal, rabbit, or mutton) into pieces an inch and a half square.
Put from two to three ounces of fresh butter in a stewpan.
When the butter is melted, add the meat and stir with a wooden spoon.
Add from two to three dessertspoonsful of the currie-paste.
Mix the whole up well together.
Continue stirring over a brisk fire from five to ten minutes until the curry is done.
Note: If the meat is not extremely tender and cut small, it may require from ten to fifteen minutes stewing.
When no liquid is added, stir without intermission to prevent the paste from burning.

Gravy Curry

Prepare the dry curry as above.
After the paste is well mixed in, add two or three tablespoonsful of boiling water.
Continue stewing and stirring from ten to twelve minutes longer.
Keep the sauce of the consistency of cream.

Seafood and Steaks/Cutlets

Prepare salmon and lobster very quickly so they remain firm.
Rub the paste over steaks or cutlets when they are nearly broiled; three or four minutes will finish them.

Original Text

SELIM’S CURRIES.

(Captain White’s.)

These curries are made with a sort of paste, which is labelled with the above names, and as it has attracted some attention of late, and the curries made with it are very good, and quickly and easily prepared, we give the directions for them. “Cut a pound and a half of chicken, fowl, veal, rabbit, or mutton, into pieces an inch and a half square. Put from two to three ounces of fresh butter in a stewpan, and when it is melted put in the meat, and give it a good stir with a wooden spoon; add from two to three dessertspoonsful of the currie-paste; mix the whole up well together, and continue the stirring over a brisk fire from five to ten minutes, and the currie will be done. This is a dry currie. For a gravy currie, add two or three tablespoonsful of boiling water after the paste is well mixed in, and continue the stewing and stirring from ten to twelve minutes longer, keeping the sauce of the consistency of cream. Prepare salmon and lobster in the same way, but very quickly, that they may come up firm. The paste may be rubbed over steaks, or cutlets, when they are nearly broiled; three or four minutes will finish them.”[96]

96.  Unless the meat be extremely tender, and cut small, it will require from ten to fifteen minutes stewing: when no liquid is added, it must be stirred without intermission, or the paste will burn to the pan. It answers well for cutlets, and for mullagatawny soup also; but makes a very mild currie.

Notes

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