"Take the heart of a cabbage, and nothing but the heart, that is to say, pull away all the outside leaves until it is about the size of an egg; chop it fine, add to it a couple of apples sliced thin, the juice of one lemon, half a teaspoonful of black pepper, with one large tablespoonful of my curry-powder, and mix the whole well together. Now take six onions that have been chopped fine and fried brown, a garlic head, the size of a nutmeg, also minced fine, two ounces of fresh butter, two table-spoonsful of flour, and one pint of strong mutton or beef gravy; and when these articles are boiling, add the former ingredients, and let the whole be well stewed up together: if not hot enough, add cayenne pepper. Next, put in a fowl that has been roasted and nicely cut up; or a rabbit; or some lean chops of pork or mutton; or a lobster, or the remains of yesterday's calf's head; or anything else you may fancy, and you will have an excellent curry, fit for kings to partake of."
"Well! now for the rice! It should be put into water which should be frequently changed, and should remain in for half an hour at least; this both clears and soaks it. Have your saucepan full of water (the larger the better,) and when it boils rapidly, throw the rice into it: it will be done in fifteen minutes. Strain it into a dish, wipe the saucepan dry, return the drained rice into it, and put it over a gentle fire for a few minutes, with a cloth over it: every grain will be separate. When served, do not cover the dish."
We have already given testimony to the excellence of Mr. Arnott's curry-powder; but we think the curry itself will be found somewhat too acid for English or American taste in general, and the proportion of onion and garlic by one half too much for any but well-seasoned Anglo-Indian palates. After having tried his method of boiling the rice, we still give the preference to that of page 54, Chapter I (Soups).
Turmeric, eight ounces.* Coriander seed, four ounces. Cummin seed, two ounces. Fœnugreek seed, two ounces. Cayenne, half an ounce. (More or less of this last to the taste.)
* We think it would be an improvement to diminish by two ounces the proportion of turmeric, and to increase that of the coriander seed; but we have not tried it.
Let the seeds be of the finest quality. Dry them well, pound, and sift them separately through a lawn sieve, then weigh, and mix them in the above proportions. This is an exceedingly agreeable and aromatic powder, when all the ingredients are perfectly fresh and good; but the preparing it is rather a troublesome process. Mr. Arnott recommends that when it is considered so, a "high-caste" chemist should be applied to for it.