Miss Woollett's Curry.
Put into a stewpan a piece of butter the size of a walnut;
add 1 large onion sliced; fry the onion, and when browned
* 6 cloves of garlic (sic). This is very strong flavouring. Probably
“6 cloves (in muslin bag) or garlic” was intended.
take it out; add to the butter in the stewpan 1 teaspoonful
of curry powder, some raw sliced onion, and 4 tablespoonfuls of
cream; mix it well with a wooden spoon; then add about 2 lbs. of
uncooked chicken, or rabbit, or even veal, cut into rather small
pieces; next add the fried onion to the meat, a teaspoonful of
ground rice, some strong gravy, and a little salt.
Stew slowly, or simmer rather, till the meat becomes tender.
Any vegetables, such as potatoes or kidney beans, added
with the onions improve the stew.
Serve Patna rice boiled in water and well drained, as a wall
or border round the curry, with sliced hard-boiled eggs, and the
recipe says, squeeze a little lemon-juice over the rice when dished.
Lemon-juice does best when the curry is one with a brown sauce.
You can make this curry of eggs boiled very hard and when
quite cold cut in 2, if preferred to meat; in that case omit the
hard-boiled eggs on the rice border.