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1
1036
Enquire within upon everything
·
Robert Kemp Philp
445
[AND
STUDY
ALL
THE
PRECAUTIONS.]
1180.
Curried
Eggs.
Slice
two
onions
and
fry
them
in
butter,
add
a
tablespoonful
of
curry
powder;
let
the
onions
and
curry
powder
stew
in
a
pint
of
good
broth
till
the
former
are
quite
tender;
mix
a
cup
of
cream,
and
thicken
with
arrowroot,
or
rice
flour.
Simmer
a
few
minutes,
then
add
six
or
eight
hard-boiled
eggs
cut
in
slices;
heat
them
thoroughly,
but
do
not
let
them
boil.
1181.
Cold
Meat
Broiled,
With
Poached
Eggs.
The
inside
of
a
sirloin
of
beef
or
a
leg
of
mutton
is
the
best
for
this
dish.
Cut
the
slices
of
equal
thickness,
and
broil
and
brown
them
carefully
and
slightly
over
a
clear
smart
fire,
or
in
a
Dutch
oven;
give
those
slices
most
fire
that
are
least
done;
lay
them
in
a
dish
before
the
fire
to
keep
hot,
while
you
poach
the
eggs
and
mash
the
potatoes.
This
makes
a
savoury
luncheon
or
supper.
The
meat
should
be
underdone
the
first
time.
1182.
Curried
Oysters.
This
receipt
may
be
greatly
modified,
both
in
quantity
and
ingredients.
Let
a
hundred
of
large
oysters
be
opened
into
a
basin
without
losing
one
drop
of
their
liquor.
Put
a
lump
of
fresh
butter
into
a
good-sized
saucepan,
and
when
it
boils,
add
a
large
onion,
cut
into
thin
slices,
and
let
it
fry
in
the
uncovered
stewpan
until
it
is
of
a
rich
brown:
now
add
a
bit
more
butter,
and
two
or
three
tablespoonfuls
of
curry
powder.
When
these
ingredients
are
well
mixed
over
the
fire
with
a
wooden
spoon,
add
gradually
either
hot
water,
or
broth
from
the
stock-pot;
cover
the
stewpan,
and
let
the
whole
boil
up.
Meanwhile,
have
ready
the
meat
of
a
cocoa-nut,
grated
or
rasped
fine,
put
this
into
the
stewpan
with
an
unripe
apple,
chopped.
Let
the
whole
simmer
over
the
fire
until
the
apple
is
dissolved,
and
the
cocoa-nut
very
tender;
then
add
a
cupful
of
strong
thickening
made
of
flour
and
water,
and
sufficient
salt,
as
a
curry
will
not
bear
being
salted
at
table.
Let
this
boil
up
for
five
minutes.
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