_Curries_ can be made by adding a heaping teaspoonful of curry-powder to a brown fricassee, and serving with boiled rice; put the rice around the edge of the platter, and pour the curry in the middle. Chicken makes the best curry; but veal is very good. In a genuine East-Indian curry, lemon-juice and grated cocoa-nut are added; but it is an unwholesome combination.
Two pounds of steak from the round, cut in very thin slices. Trim off all fat and gristle, and cut into pieces about four inches square. Now cut _very thin_ as many slices of salt pork as you have slices of steak, making them a little smaller. Mix together one teaspoonful of salt and one of thyme or summer savory, and one saltspoonful of pepper. Lay the pork on a square of steak; sprinkle with the seasoning; roll up tightly, and tie. When all are tied, put the bits of fat and trimmings into a hot frying-pan, and add a tablespoonful of drippings. Lay in the rolls, and brown on all sides, which will require about ten minutes; then put them in a saucepan. Add to the fat in the pan a heaping tablespoonful of flour, and stir till a bright brown. Pour in gradually one quart of boiling water, and then strain it over the beef rolls. Cover closely, and cook two hours, or less if the steak is tender, stirring now and then to prevent scorching. Take off the strings before serving. These rolls can be prepared without the pork, and are very nice; or a whole beefsteak can be used, covering it with a dressing made as for stuffed veal, and then rolling; tying at each end, browning, and stewing in the same way. This can be eaten cold or hot; while the small rolls are much better hot. If wanted as a breakfast dish, they can be cooked the day beforehand, left in the gravy, and simply heated through next morning.
Two squirrels or small chickens; one quart of sliced tomatoes; one pint of sweet corn; one pint of lima or butter beans; one quart of sliced potatoes; two onions; half a pound of fat salt pork.
Cut the pork in slices, and fry brown; cut the squirrels or chickens in pieces, and brown a little, adding the onion cut fine. Now put all the materials in a soup-pot; cover with two quarts of boiling water, and season with one tablespoonful of salt, one of sugar, and half a teaspoonful of cayenne pepper. Stew slowly for four hours. Just before serving, cream a large spoonful of butter with a heaping tablespoonful of flour; thin with the broth, and pour in, letting all cook five minutes longer. To be eaten in soup-plates.