For l&ib of meat, or vegetables, Or mixed meat and vegetables, take two good-sized onions, slice and fry brown. Add to the fried onions in ne frying-pan 2 or 3 heaped tablespoonfuls of a good curry powder. (A very yellow curry poi excess of chillies and is very without full flavour)
Fry the curry powder in pan with onions until the grease rises. This is very important, as no amount of after-cooking will make up for undercooking the curry "stuff.
Meanwhile infuse 2 tablespoonfuls of desiccated coconut for about 5 or 10 minutes in %-pint of stock, if available, otherwise water. Add this to the frying-pan and bring to the boil. The infused coconut may be strained if desired and the liquor alone used, but this is a rather needless refinement. This completes the "curry stuff."
The cut-up meat or vegetables (or a mixture) should now be put into a saucepan and the curry from the frying-pan added thereto, together with a small dessertspoonful of vinegar and some salt. The whole should now be cooked slowly—simmer. do not boil—for two or three Fours or more.
Notes—Fresh meat takes rather more curry stuff than cooked meat and a trifle under l!'élb will suit the above mixture. It the meat be very lean add a little fat or dripping. A curry always improves if let get cold and reheated next day or later.
For a fish curry or egg curry use milk in place of stock or water. Eggs should first be hard-boiled and cut in two, and the above quantity would serve for about 12 eggs.
Peas, haricot beans, french beans, carrots, parsnips, cauliflower all curry well; a mixture is best.
Text read from the printed page and cleaned; old type leaves the occasional error.