Cuirassier

“ Nature has provided for the safety of these animals by covering them with a cuirass, the resistance of which is proof against almost everything. Thus the scales which defend the back and the upper part of the tail are square, and form hard transversal bands possessed of great flexibility, which prevents them from breaking. Down the centre of the back there is a hard crest, which adds to the strength of their armour. This cuirass is in many points proof against a bullet from a gun. ”

“ Six ounces is sufficient for a not large currie; and a pound, when boiled dry, and heated lightly in a dish, appears an enormous quantity for a modern table.
300To each pound of meat, whether veal, mutton, or beef, 1 heaped tablespoonful of good currie-powder, 1 small teaspoonful of salt, and a large one of flour, to be well mixed, and half rubbed on to the meat before it is fried, the rest added afterwards; onions fried, from 1 to 4 or 5 (with or without the addition of a clove of garlic, or half a dozen eschalots) ”

“ Send to table with rice. Don't forget to add lemon juice or vinegar.
No. 19.—GAME CURRIES (Various) .
The Game Curry I mean is thus:—elk; venisons; poultry, as turkey, geese, duck, etc.; rabbit, etc. Can be curried same as No. 4, but it is not nicer to make them into a yellow Curry, as for fish or vegetables.
No. 20.—RABBIT OR YOUNG HARE CURRY.
N.B.—I think the Rabbit made into a gleeced brown stew much nicer than putting it in a jar, and prepare like a jugged hare, as it takes away all the flavour, and the gravy tastes nice, and the meat almost like the soup meat or plain boiled meat ”

“ But return we to our coriander seeds. There is absolutely no reason why the frugal housewife in this country should not make her own curry powder from day to day, as it may be required. Here is an average Indian recipe; but it must be remembered that in the gorgeous East tastes vary as much as elsewhere, and that Bengal, Bombay, Madras (including Burmah) , Ceylon, and the Straits Settlements, have all different methods of preparing a curry.
A few coriander and cumin seeds—according to taste—eight peppercorns, a small piece of turmeric, and one dried chili, all pounded together. ”

“ Very young green peas are liked by some people in it; and cucumbers pared, seeded, and cut moderately small, are always a good addition. A richer currie will of course be produced if gravy or broth be substituted for the water: either should be boiling when poured to the meat. Lemon-juice should be stirred in before it is served, when there is no other acid in the currie. A dish of boiled rice must be sent to table with it. ”

“ Take three pounds of Cherries stoned; half a pound of clear juyce of raspes, and one pound of the juyce of red currants, and one pound of fine Sugar. Put them all together into the preserving pan; boil them with a quick fire, especially at the first, skimming them all the while, as any scum riseth. When you find them of a fit consistence, with a fine clear gelly, mingled with the Cherries, take the preserving pan from the fire, and braise the Cherries with the back of your preserving spoon; and when they are of a fit temper of coolness, pot them up. ”

“ Roll each piece in a mixture of a large spoonful of flour, and half an ounce [78] of currie powder. Slice two or three onions, and fry them in butter, of a light brown; then add the meat, and fry all together till the meat begin to brown. Put all into a stewpan, cover it with boiling water, and simmer very gently two or three hours. If too thick, add more water half an hour before serving. If the meat has been dressed before, a little broth will be better than water, but the currie is richer when made of fresh meat. Slices of underdone veal, turkey, or rabbit, will make excellent currie. ”

“ At six to eight weeks of age, or as soon as the youngsters can comfortably eat coarser grains, the fine scratch feed may be replaced by a coarser mixture. Equal parts, by weight, of cracked corn and wheat, form the basis of this, with barley, heavy oats, kafir corn and buckwheat added for variety if available at reasonable prices. When the flock is weaned and well feathered, the regular laying mash may be substituted for the growing mash, though the latter may well be continued for a much longer period. ”

“ We would recommend that for a delicate currie this should always be done; for a common one it is not necessary; and many persons prefer to have the whole of it left in this last. After the gravy has been worked through the strainer, and again boils, add to it from three to four dessertspoonsful of currie-powder, and one of flour, with as much salt as the gravy may require, the whole mixed to a smooth batter with a small cupful of good cream. ”

“ Make about a pint of curry sauce, No. 9, take the flesh of a middle-sized lobster, which cut in neat slices, let them simmer for ten minutes in the sauce; serve on a dish, on toast, or in the shell, or bordered by rice. Boiled as No. 8 in Hospital Receipts.
No. 29.—Lobster Curry in the Shell.
Add one or two raw yolks of eggs to the above receipt while boiling hot, mix quickly; when the eggs are set, put the meat back in the shells, cover the surface with bread crumbs, a few small pieces of butter on each; put in the oven; when nicely browned, serve. ”

“ On shore at Cape Flora Dr. Reginald Kœttlitz was able to prevent scurvy because the leader and staff followed his advice and lived chiefly on bear meat and guillemots, but, as Dr. Neal has pointed out, nearly all the men on board the Windward "refused to eat bear meat, but lived on tinned provisions, with plenty of tinned vegetables and any amount of lime-juice. The whole ship's company, except three or four men, had scurvy, and those who did not have scurvy were the very ones who took bear's meat whenever they could get it. ”

“ When cool enough to handle, cut lobsters down back, remove meat from body and claws. Save coral. Put back all tough parts with small claws and shells, and cook for 20 minutes in same liquor. Liquor must be considerably reduced. Dry coral, rub through sieve. Blend Crisco and flour in saucepan over fire, stir in milk, let this come to boil, add 2 cups of strained lobster broth. Bring to boiling point, season with salt and pepper, and stir in sifted coral enough to give liquid bright pink color. Place lobster meat cut in fine pieces in hot tureen, pour hot mixture over and serve hot. ”

“ Every such Religious House had its “fish stews,” or ponds, keeping, as Chaucer says, “Many a bream, and many a luce (pike) in stew, and many a fat partrich eke in mewe.” The Cistercian rules of diet were very severe, allowing only one meal a day, and none but the sickly were permitted to partake of animal food. Consequently, fish were in great demand, and the greater the variety, the more toothsome would be the monastic fare. [74] p. 75Roach abound in the Witham, and attain a very fair size, not unfrequently up to 11⁄4lb. ”

“ Cayenne pepper adds zest to a soup or stew, but, as some dislike it, let each man season his plate to his own cheek.
Fried squirrels are excellent for a change, but are mostly spoiled by poor cooks, who put tough old he's and tender young squirrels together, treating all alike. To dress and cook them properly, chop off heads, tails and feet with the hatchet ”

“ A pound of meat will require about two teaspoons of this mixture. If not hot enough add more red pepper.
Coriander.—You will note that coriander is the chief ingredient of curry powder. Coriander is used extensively in flavoring throughout the East. It can be grown any place, however. The seed can be obtained from any large florist. It grows rank like a weed. The leaves are delicious as a flavoring for meats and vegetables. ”

“ Cherries.—Pick them when fully ripe, see that they are clean, and put them in decanters with cloves, pieces of cinnamon, and entirely covered with brandy; cover well, but do not cork, and leave thus two weeks, at the end of which, place a colander over a vessel and empty the decanters into it; pass the liquor through a jelly-bag, mix it with some syrup of sugar at the second degree, turn over the fruit which you cover with it, and cork the decanters well when perfectly cold. Keep in a dark, cool, and dry place. ”

“ If "Tadger could do it when it chose," so can we miners. We had—but what did we not have? There were oysters which, I am sure, could not have been nicer had they just slid from their shells on the shore at Amboy; salmon, in color like the red, red gold; venison with a fragrant spicy gusto, as if it had been fed on cedar-buds; beef cooked in the Spanish fashion,—that is, strung onto a skewer and roasted on the coals,—than which I never tasted better; preserved chicken; and almost every possible vegetable bringing up the rear. ”

“ The fillets may be accompanied by all vegetable purées and highly-seasoned sauces, the most suitable of the latter being the Poivrade and the Chasseur.
1141—SIRLOIN OF BEEF (Relevé)
Sirloin of beef is that part of the bullock’s back reaching from the haunch to the floating ribs, which is equivalent to the saddle in veal and mutton. This piece, however, cannot properly be called “sirloin,” except when it comprises the fillet or undercut, and the upper fillet (Fr.: contrefilet) , so-called to distinguish it from the undercut. ”

“ Just a little of that nice lobster salad was left from luncheon; and a cup of custard; being more ’an would go in the floating island. Then a mere taste of the ice-cream, out the freezer was meant for the kitchen, an’ he seemed to relish it right well. He licked a right smart of the custard, and as for the lobster, you know yourself, Miss Lucy, he’s always plumb crazy for shell-fish. Not like most dogs, Chrissy isn’t, won’t touch such victuals. ”

“ Curry stone and grinder will last for generations. It is better to grind all Curry stuffs separately and keep each in its own bottle, then you will be careful of what you are about, and you will know how much you are using of each stuff.
For any meat Curry (per lb.) add one tablespoon coriander seed, a saltspoon of saffron, a pinch of cumin seed, dash of pepper, small bit of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a bit of cayenne. For white Curries, only one-half teaspoon of saffron to be added. ”

“ When, by skirmishing with the wooden fork, you can fish up bones with no meat on them, the soup is cooked, and the kettle may be set aside to cool. Any hungry sportsman can order the next motion. Squirrels—red, black, gray or fox—make nearly as good a soup as venison, and better stew. Hares, rabbits, grouse, quail, or any of the smaller game birds, may be used in making soup; but all small game is better in a stew. ”

“ When neither cream nor gravy is at hand, substitute rich melted butter mixed with a dessertspoonful or two of essence of anchovies, and well seasoned. The fine colour of the coral will be destroyed by boiling. This sauce, which the French call Sauce à l’Aurore, may be served with brill, boiled soles, gray mullet, and some few other kinds of fish: it is quickly made when the lobster butter of Chapter VI. is in the house.
Coral of lobster, pounded; cream sauce, or sauce tournée (thickened pale veal gravy) , 1/2 to 3/4 pint; lemon-juice, 1 tablespoonful; salt, cayenne, and mace, as needed. ”

“ The flesh of this fish is or ought to be absolutely white; if red, nothing can be done with it; though this fish is much in vogue in France, in England it is thought nothing of, for which reason I shall only give two receipts how to dress it; no fish requires so much cooking; to dress it plain it is merely boiled in salt and water, a pound of the fish requiring half an hour, dish on a napkin, garnish with parsley, and serve anchovy sauce in a boat. It is cut in slices an inch in thickness to boil. ”

“ If to be maigre, the stock must be made of fish alone; it must be quite fresh, and 3 lbs. will make two quarts; put in an onion or two, and some black and Jamaica peppers. Boil the fish to a mash, and keep straining the liquor till clear. About four dozen cray fish will be enough, pick and stew them in the soup, after it has been strained, till done; add a little cayenne, and the spawn of a lobster pounded, and stirred in to thicken as well as flavour the soup. Prawns, cockles, and muscles, in the same way. It may be made of meat stock, and flavoured to be richer. ”

“ On many parts of the coast oysters can be had for three shillings per thousand; they can be made, without much trouble, into a nourishing and palatable food, by putting two dozen into an earthen pan, with the liquor from them, and add three spoonfuls of flour; place it on the fire, stirring them round; add a little salt and pepper and they are done. This can be added to the porridge made of the Indian corn and rice, or in the other receipts, where fish is used; a little lard is an improvement ”

“ We at length, when we had captured as many fish as we could possibly utilize, set about cleaning and preparing their flesh. Some we salted, some we dried like the herrings, some we treated like the tunny of the Mediterranean—we prepared them in oil. Of the roe of the sturgeon I decided to form caviare, the great Russian dish. I removed from it all the membranes by which it is surrounded, washed it in vinegar, salted it, pressed out all the moisture caused by the wet-absorbing properties of the salt, packed it in small barrels, and stowed it away in our storehouse. ”

“ On most farms it is impossible to secure a desirable place in which to do the dry-curing as the meat is exposed to rats, cats, flies and other insects. The dry-curing requires considerable time to rub and salt the meat at different times while the only attention that is necessary for brine-curing is to properly prepare and pack the meat in the vessel and prepare the brine for it. ”