Tripe Curry
Having boiled two pounds of double tripe, cut it into slips, peel two large onions, cut them also into dice, and put them into a stew-pan, with three ounces, or three table-spoonfuls of fresh butter. Let them stew till brown, stirring frequently, and mixing in a table-spoonful of curry-powder. Add a pint of milk, and the cut-up tripe. Let all stew together for an hour or more, skimming it well. Serve it up in a tureen or deep dish, with a dish of boiled rice to eat with it.
A good East India receipt for curry-powder, is to pound, very fine, in a marble mortar, (made very clean,) six ounces of coriander seed, three quarters of an ounce of cayenne, one ounce and a half of fœnugreek seed; one ounce of cummin seed, and three ounces of turmeric. These articles (all of which can be obtained at a druggist’s,) being pounded extremely fine, must be sifted through clean thin muslin, and spread on a dish, and laid before the fire for three hours, stirring them frequently. Keep this powder in a bottle with a glass stopper. It is used for giving an East Indian flavor to stews. The turmeric communicates a fine yellow color.
Boiled rice is always eaten with curry dishes.
Curry balls for Mock Turtle, &c., are made of bread-crumbs, fresh butter, hard-boiled yolk of egg, chopped fine, a seasoning of curry powder, and some beaten raw egg, to make the mixture into balls, about the size of a hickory-nut.