Cassell's vegetarian cookery : a manual of cheap and wholesome diet / by A.G. Payne.
- Arthur Gay Payne
- Date:
- 1899
Licence: Public Domain Mark
Credit: Cassell's vegetarian cookery : a manual of cheap and wholesome diet / by A.G. Payne. Source: Wellcome Collection.
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![butter ] fry them very gently, till they begin to turn colour, then rub them through a wire sieve ; moisten the pulp with a little butter sauce; add a little pepper, salt, and grated nutmeg and vinegar to taste. Currant Sauce (Red).—Put a couple of tablespoonfuls of red currant jelly into a small stew-pan, with half a dozen cloves, a small stick of cinnamon, and the rind of an orange. ^ Moisten with a little water, or still better, a little claret, strain it off, and add the juice of the orange. Currant Sauce (Black).—Proceed exactly as in the above recipe, substituting black currant jelly for red. Curry Sauce.—Take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter. As soon as the onions begin to change colour, take a small carrot and cut it up into little pieces, and a sour apple. When the onions, etc., are fried a nice brown, add about a pint of vegetable stock or water and let the whole simmer till the vegetables are quite tender, then add a tea- spoonful of Captain White's curry paste and a dessertspoonful of curry powder; now rub the whole through a wire sieve, and take care that all the vegetables go through. It is rather troublesome, but will repay you, as good curry sauce cannot be made without. The curry sauce should be sufficiently thick owing to the vegetables being rubbed through the wire sieve. Should therefore the onions be small, less water or stock had better be added. Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry. A few bay-leaves may be added to the sauce and served up whole in whatever is curried. For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice. There are many varieties of curry. In India fresh man- goes take the part of our sour apples. Some persons add grated cocoanut to curry, and it is well worth a trial, although on the P. and O. boats the Indian curry-cook mixes the curry fresh every day and uses cocoanut oil for the purpose. In some parts of India it is customary to serve up whole chillies in the curry, but this would be better adapted to a stomach suffering](https://iiif.wellcomecollection.org/image/b20391675_0058.jp2/full/800%2C/0/default.jpg)
