Fifty lunches / by A. Kenney-Herbert ("Wyvern").

  • Arthur Robert Kenney-Herbert
Date:
[1896]
Catalogue details

Licence: Public Domain Mark

Credit: Fifty lunches / by A. Kenney-Herbert ("Wyvern"). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CEYLON CURRY OF SCALLOPS. moistening. Have this ready in a bowl. Now put into an earthenware casserole or stewpan an ounce and a half of butter ; melt this over a low fire, and add four ounces of finely minced onion. Fry gently till the onion is soft, but not coloured ; and then put in—previously mixed to a paste with milk in a soup plate while the onions were being cooked—one tablespoonful of creme de riz, one teaspoonful of turmeric powder, half a tea- spoonful of powdered cinnamon, and a saltspoonful of salt. Fry this with the butter and onions for live minutes; then moisten with the broth, add a table- spoonful of ground sweet almonds with two of desic- cated cocoanut, and a tablespoonful of pounded green ginger (procurable at all Stores, and the herbalists at Covent Garden). Bring to the boil, and simmer for half an hour. Now empty the contents of the stewpan upon a large hair sieve, pass the liquid through it, catching up all the pieces of ginger, &c., and return it to the casserole ; bring nearly to the boil, then slip in the scallops, reduce the heat to simmering, and in twenty minutes the hsh will be tender. Take the pan from the fire, stir in the juice of half a lemon and a tablespoonful of cream. If done in a French earthenware casserole ■ the curry had better be served in it, with a napkin or frilled paper pinned round it, a dish of well-boiled rice accompanying. Boiling Rice.—Always choose a large vessel for this work : two gallons of water should be allowed for six ounces of rice, a dessert-spoonful of salt and u
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