Curry Broth.—Boil the head and feet of either a
sheep, lamb, or young calf, till quite tender in three
to four quarts of water (according to size); leave it
till next day, then carefully remove all fat about it.
Lift out the meat, rinse it in a little stock, and after
taking out all the bones, cut it up small. Now brown
a sliced or minced onion in an ounce or so of
dripping, then fry in the same pan two table
spoonfuls of curry powder, dusting this as you do
so with a tablespoonful of flour, and a teaspoonful of
salt; then add a dessertspoonful of lemon or lime
juice (or good vinegar), and lastly stir to it the liquid
in which the meat was boiled. Add the pieces of
meat, let it all get very hot together, and serve with
rice handed round.
A French way of serving this (which is in reality
a Cape and Mauritian dish), is to toss the meat for
a minute or two with the onion, curry, etc., then turn
it all with some good rice previously cooked in stock,
into a soup tureen, and strain the boiling stock on
to it. For company, the fried meat, curry, etc., is
moistened with the stock which is allowed to boil up,
and is then strained on to the boiled rice only; but
the homely way is to most people's taste the nicest.