io8 POT-POURRI FROM A SURREY GARDEN 



A good breakfast or lunch dish is called ' Convent 

 Eggs ' : Boil four eggs for ten minutes. Put them in 

 cold water. Peel, and slice thin, one onion. Put into 

 a frying-pan 1 oz. of butter ; when melted, add the 

 onion and fry white. Then add a teaspoonful of flour ; 

 mix it well. Add about half a pint of milk, till it forms a 

 nice white sauce, half a teaspoonful of salt, and a quarter 

 ditto of pepper. When nicely done, add the eggs cut into 

 six pieces each, crossways. Toss them up ; when hot, 

 serve on toast. 



Gascony Butter. Take equal quantities of parsley 

 (picked from the stalk and parboiled), of anchovies 

 (washed, boned, and pounded), and of fresh butter. Mix 

 the ingredients well together, and pass them through a 

 hair-sieve. Make into pats or balls, ice them, and serve 

 with hot dry toast. 



Here is an old Indian receipt for curry powder : 

 1 Ib. of coriander seed, \ oz. of red chilli, 1 oz. of black 

 pepper, 4 oz. of cummin seed, 3 oz. of fenniquick, 1 Ib. of 

 turmeric, 1 oz. of dry ginger, and 1 oz. of poppy seed. 



For making curry, take 1^ Ib. of meat cut into dice 

 (mutton is perhaps the best), 2 oz. of butter, 1 large 

 onion (the size of a large potato) and a large apple, one 

 dessertspoonful and a half of curry powder, and a tea- 

 cupful of stock. First melt the butter ; then fry the 

 onion and apple, cut small, till quite brown. Then add 

 the curry powder ; then the meat, cut into small pieces, 

 and fry it in the above till quite brown, turning the meat 

 constantly to keep it from burning. Then put the whole 

 into a saucepan, add the stock, and place it near the fire 

 to simmer for 3f or 4 hours. If it gets too dry, add a 

 little more stock. Mutton wants no butter added at the 

 end, but chickens and rabbits do. 



To boil Patna Rice for Curry. Put 3 quarts of 

 spring water in a saucepan to boil, and add \ Ib. of rice. 



