Same as potato Curry, No. 35. The large onions should be cut in quarters, and the small onions put in whole; but in India and Ceylon we have onions (I mean the button onions with red skin) which makes a delicious Curry.
1 Onion sliced. 1 Dessertspoon Butter. 2 Tablespoons of good Beef Gravy. 1 Eggspoon or less of Cayenne. Pinch of Pepper; Salt to taste. 1 Small Potato mashed up. 1 Dessertspoon of Worcester Sauce (Lea & Perrins).
_Mode._--Slice the onions and fry in a stew-pan with the butter; when the onions turn to a gold colour add all other ingredients. During you preparing the above, soak six cabin biscuits in boiling water for two minutes, then take it out of the water and dish the biscuits, and pour over the devil gravy you prepared. Cover the biscuits with gravy and serve hot. The above dish is good for lunch, etc.
Same ingredients as for biscuits, No. 39, but meat must be cut two inches long and added to the stew-pan soon as the onions are fried. Give it stirring for some while by turning the pieces of meat in it. By-the-bye, the fresh meat should be fried a little brown, because fresh meat devilled always tough unless the meat is undercut. Extra spoons of gravy should be added to devilled meats. Cuttings from cold joints are nice devilled; but fresh beef ought to be of tender part (as I said before, undercut). Fowl, duck, mutton, turkey, geese can be done in same way (I mean from joints roasted beforehand); but you must reduce or exceed the ingredients for the amount of weight. The quantities given for devilled biscuits are sufficient for 1 lb., or less of meat. Be careful not to burn.--See Devilled Biscuits.
No. 41.--MOLLAGOO TANNEY, AND NOT MULLIGATAWNY.[9]
[9] Why English people always spell this word wrong? Everybody knows this--Mollagoo, _pepper_; tanney, _water_. In proper Tamil the mollagoo tanney is pronounced "Mollagoo Neer" and "Mollagoo Tannir."
2 Good Quarts of Gravy of Mutton Beef or Chicken Soup. 2 Large Spoons of Coriander Powder. 1 Tablespoon of Rice Powder as No. 48, and Pinch of Pepper. 1 Pint of good Milk. 2 Large Onions, sliced. 1 Piece of Ginger. 1 Garlic, small one. 1/2 Teaspoon of Cumin Powder. Pinch of Saffron. 1 Dessertspoon Butter.
_Mode._--The Curry stuffs you use for mollagoo tanney should be very fine. Take a large stew-pan and mix all the above together, only one onion (sliced), garlic and ginger chopped up fine. Let these simmer for ten minutes, now strain it through a muslin or gravy strainer. Now fry the other onion in the dessertspoon of butter in another stew-pan. When the onions are browned add the mollagoo tanney with a small bay leaf, and skim off the grease, and send to table in a soup tureen as a soup; but this should be used instead of soup, or the first dish for a lunch or breakfast or dinner, but I recommend for dinner in Europe. Cut lemon should be handed round with the above and plain boiled rice. Fried red herring wouldn't be a bad accompaniment. In India the mullagatawny is used generally once a week--say on a Sunday or Wednesday. The natives usually have this mullagatawny on Fridays after their caste. Some mullagatawny are made of plain Curry stuffs, tamarind, etc., not worth for Europeans. Some parties who visited India like native mullagatawny better than the above, according to taste, but I recommend the above for Europeans. The cayenne pepper should be added if required hot.