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, erossways. 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 lb. of coriander seed, ^ oz. of red chiUi, 1 oz. of black 

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

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



For making curry, take 1^ lb. 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 talf 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 3| 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 ^ lb. of rice. 



