Cold Curry, for Luncheon, as at “Haunted Woodhouselee.” (Miss Amy Tyler's recipe.)
The day before the luncheon, get a tender, plump, uncooked,
young fowl, keep white meat for the curry (prime parts only—no
legs, no pinion bits); cut up all the rest to draw for stock, using
the feet, neck, skin, bones—i.e., everything.
Mince a slice of uncooked stock ham and a head of celery;
put the bird's carcase, &c., with ham and celery into a stock pan,
and add 1 qt. of water. Put pan uncovered on the fire and let
it come to the boil, and go on boiling till water is reduced to a
teacupful; then strain it off into a cool basin to get cold, as it
must be well skimmed of grease before it is used.
Next mince ½ a Spanish onion, and fry it in butter, and in
10 minutes add to it an American eating apple and the minced
prime parts of the uncooked fowl. Be sure the apple is sweet
and full-flavored, and that there are no hard bits in the meat.
Warm a dessertspoonful of curry powder before the fire, and in
½ hour add it and a small teaspoonful of powdered sugar to the
onion, apple, and minced chicken.
The well-skimmed and strained reduced stock to go over all
these.
Now put the lid on, and let all simmer ½ hour by the side of
the fire. Then add a little salt and pepper; pour all into a
small hot pudding basin, and, when cold, it will turn out a solid
shape, and should have cold dry rice* round it if liked, and
sliced cucumber or celery, or beetroot, or salad.
The beetroot may have a very little vinegar in the water it is
boiled in, also a few whole black peppercorns, but is of course
served as a dry garnish.
This curry might be made with a cold boiled chicken, the
liquor having been kept and reduced for stock with ham and
* We find, with a similar cold curry, that red or green chilli cut up
and placed on the rice is liked.—C.F.F.