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1
1036
Enquire within upon everything
·
Robert Kemp Philp
440
1169.
Stewed
Hare.
A
much
easier
and
quicker
way
is
the
following:--Prepare
the
hare
as
for
jugging;
put
it
into
a
stewpan
with
a
few
sweet
herbs,
half
a
dozen
cloves,
the
same
of
allspice
and
black
pepper,
two
large
onions,
and
a
roll
of
lemon
peel;
cover
it
with
water:
when
it
boils,
skim
it
clean,
and
let
it
simmer
gently
till
tender
(about
two
hours);
then
take
the
meat
up
with
a
slice,
set
it
by
a
fire
to
keep
hot
while
you
thicken
the
gravy;
take
three
ounces
of
butter
and
some
flour,
rub
together,
put
in
the
gravy,
stir
it
well,
and
let
it
boil
about
ten
minutes;
strain
it
through
a
sieve
over
the
meat,
and
it
is
ready.
1170.
Curried
Beef,
Madras
Way.
Take
about
two
ounces
of
butter,
and
place
it
in
a
saucepan,
with
two
small
onions
cut
up
into
slices,
and
let
them
fry
until
they
are
a
light
brown;
then
add
a
tablespoonful
and
a
half
of
curry
powder,
and
mix
it
up
well.
Now
put
in
the
beef,
cut
into
pieces
about
an
inch
square;
pour
in
from
a
quarter
to
a
third
of
a
pint
of
milk,
and
let
it
simmer
for
thirty
minutes;
then
take
it
off,
and
place
it
in
a
dish,
with
a
little
lemon
juice.
Whilst
cooking
stir
constantly,
to
prevent
it
burning.
Send
to
table
with
a
wall
of
mashed
potatoes
or
boiled
rice
round
it.
It
greatly
improves
any
curry
to
add
with
the
milk
a
quarter
of
a
cocoa-nut,
scraped
very
small,
and
squeezed
through
muslin
with
a
little
water;
this
softens
the
taste
of
the
curry,
and,
indeed,
no
curry
should
be
made
without
it.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
