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Doopiaja

 

Is made in all respects as a chicken doopiaja, the kid to be cut up in

the usual manner. The hind quarter is preferable to the fore quarter.

 

25.—Veal Doopiaja

 

Take only the meat from a shoulder, cut it up into squares, and allow

it to simmer for half an hour longer than the chicken doopiaja.

 

26.—Mutton Doopiaja

 

The flesh part of a shoulder is cut up into squares and doopiajed

exactly as a chicken, allowing it to simmer over a slow fire for half

an hour longer.

 

27.—Beef Doopiaja

 

Cut two pounds of beef into one-inch square pieces, and follow all the

instructions given in recipe No. 23, only allowing it to simmer for a

much longer time over a slow fire, until the beef is perfectly tender.

 

28.—Duck Doopiaja

 

Divide as you would a chicken, and cook the duck in the same manner,

allowing it to simmer a little longer than the chicken doopiaja. Half

a teaspoonful each of ground coriander and cumin seed should be mixed

with the condiments.

 

29.—Doopiaja of Pigeons

 

Take four pigeons, cut each into four pieces, and proceed in every

particular the same as for a chicken doopiaja.

 

30.—Cold Boiled Pork Doopiaja

 

Cut from the remains of cold boiled pork sixteen one-inch square

pieces, and doopiaje it in the way directed for a chicken. The time

required to simmer will not exceed that allowed for the chicken

doopiaja.

 

31.—Udder Doopiaja

 

Take two pounds of udder; before cutting it into squares, it should be

parboiled, and then made into doopiaja, allowing it to simmer over a

slow fire for about two hours.

 

32.—Udder and Beef Doopiaja

 

Take one pound each of udder and beef; parboil the udder, and then cut

it up with the beef into one-inch square pieces, and doopiaje it,

allowing it to simmer for about two hours.

 

It is necessary to impress on the amateur artist the importance of

paying particular attention to the firing: a brisk fire will dry up

the ghee and the water before the curry is half cooked, and

necessitate the addition of more water, which will in every instance

spoil the doopiaja, although the addition of a little water, if such

be necessary when the curry is nearly cooked, will do it no harm. In

every instance where ghee butter, &c., is to be melted, it is

desirable first to warm the pot.

 

FORCEMEAT BALL CURRIES, OR COFTA-KA-CARREE

 

Beef, mutton, chicken, fish, crabs, and prawns are usually taken for

making these curries. The ingredients for two pounds of meat or fish

are as follow:—Lard, ghee, or mustard oil, three to four ounces;

water or stock, five to six ounces; ground onions, one tablespoonful

or one ounce; ground chilies, a quarter of a tablespoonful, ground

turmeric, a quarter of a tablespoonful; ground green ginger, half a

teaspoonful; ground peppercorns, half a teaspoonful; ground garlic, a

quarter of a teaspoonful; garden herbs, finely chopped, one

dessertspoonful; salt, one dessertspoonful; finely-grated

bread-crumbs, three tablespoonfuls; one egg.

 

N.B.—In the fish, crab, and prawn coftas the ginger must be omitted.

 

33.—Beef Forcemeat Ball Curry

 

Get rather more than two pounds of good fat beef; wash it thoroughly,

and cut it into pieces, rejecting all veins and scraggy portions; put

about two pounds of it into a mortar and pound it fine, removing all

fibres, veins, &c., and if it be desired put up a broth of all the

rejections. Mix with the pounded beef a teaspoonful of salt, pepper,

and garden herbs, and two tablespoonfuls of bread-crumbs; add a little

of the broth, or in its absence some milk; mix the whole well

together; beat up the yolk and white of the egg, add it to the

mixture, and make into balls about the size of large walnuts; roll

them in bread-crumbs. After heating the pot, melt the lard or ghee,

and fry brown the ground ingredients, sprinkling a tablespoonful of

cold water over them; then add the coftas or balls with salt to taste,

and fry or brown them; after which pour into the pot either a cup of

broth or of water, and allow to simmer for about two hours.

 

N.B.—Some cooks add to the beef cofta curries ground hot spices,

which are fried with the curry condiments, and are suited to most

tastes.

 

34.—Chicken Forcemeat Ball Curry

 

Procure a good fat chicken and a quarter of a pound of beef suet; put

the suet into a mortar with all the fleshy parts of the chicken, and

pound to a pulp; make a stock of gravy of the bones; mix with the

pounded meat all the several ingredients named in the foregoing

recipe, with the addition of an egg well beaten up; make into balls,

roll in bread-crumbs, and curry as directed above.

 

N.B.—The chicken cofta curry may also be made without any suet; the

general practice is to get chickens rather larger than those usually

selected for ordinary curries.

 

35.—Mutton Forcemeat Ball Curry

 

Take the best parts of a leg or shoulder of mutton; cut them up, wash,

and pound well down; make a gravy of the bones and rejections; mix

with the pounded mutton all the ingredients mentioned in the recipe

for making beef balls, and cook exactly as the beef cofta curry.

 

36.—Ball Curry of Liver and Udder

 

Get one pound each of liver and udder; thoroughly wash and parboil

them, then cut them into pieces, put into a mortar, and pound them to

a pulp; mix with pepper, salt, herbs, bread-crumbs, and an egg; make

into balls, and curry them in the same manner as any of the foregoing

forcemeat ball curries.

 

37.—Prawn Cofta Curry

 

Get thirty to forty of the best prawns, and remove the heads and

shells; wash the prawns well with salt and water, then pound them to a

pulp; mix with it all the ingredients as directed for the beef cofta;

make into balls, roll them in bread-crumbs, and set aside. After

washing the heads, remove the shells, and bruise the contents with a

dessertspoonful of unroasted coriander-seed; take all the juice, and

fry it with the ground condiments; then put in the balls, brown them,

add salt to taste, a cup of water, and simmer until they are cooked.

 

N.B.—Good mustard oil is preferable to using lard or ghee, and the

ginger must be omitted; but the addition of a few bay-leaves and

blades of lemon-grass would be an improvement. It is not usual to dish

up the lemon-grass.

 

38.—Lobster Cofta Curry

 

According to their size, take eight or ten lobsters; clean them

thoroughly; remove the heads and shells; pull the flesh to pieces and

pound to a pulp; add to it some of the red coral from the head, then

mix into it the bread-crumbs, salt, pepper, herbs, and an egg well

beaten up, and make into balls. The remains of the heads and the

contents of the long legs bruise down with unroasted coriander-seed;

omitting the ginger, and cook the balls in the same way as the prawn

balls, with the addition of bay-leaves and a few blades of

lemon-grass. Lemon-grass is not served up.

 

39.—Crab Cofta Curry

 

Select ten or twelve gheewalla kakakahs, or crabs full of the red

coral, wash them thoroughly, then boil them; remove all the meat and

coral out of the shells, pound to a pulp, and, after mixing all the

ingredients and fixing them with an egg well beaten up, make into

balls, and cook them in all respects according to the directions for

lobster cofta curry. Time to simmer: say half an hour.

 

40.—Fish Cofta Curry

 

Cold boiled or fried fish is the best adapted for making coftas; it is

not necessary to give other instructions than those already given at

length in the foregoing recipes, excepting that mustard oil is the

best adapted for fresh fish curries.

 

N.B.—The remains of hermetically-sealed fish, such as salmon and

mackerel, removed from dinner, are well adapted for making cofta

curries.

 

Under-done roast meats, such as beef, mutton, veal, and fowl, will

make excellent cofta curries.

COUNTRY CAPTAIN

The country captain is usually made of chicken, and occasionally of

kid and veal. Cold meats and curries are also sometimes converted into

this dish, the condiments for which are as follow:—Two chittacks or

four ounces of ghee, half a teaspoonful of ground chilies, one

teaspoonful of salt, a quarter of a teaspoonful of ground turmeric,

and twenty onions, cut up lengthways into fine slices.

 

41.—Chicken Country Captain

 

Cut up in the usual way an ordinary curry chicken. Warm the ghee and

fry the sliced onions, which when brown set aside; fry the ground

turmeric and chilies, then throw in the chicken and salt, and continue

to fry, stirring the whole, until the chicken is tender. Serve it up,

strewing over it the fried onions.

 

42.—Kid Country Captain

 

Before cutting up the kid, a fore-quarter, let it be partially broiled

or roasted, and then make it into country captain in accordance with

the above directions; or, instead of partially roasting the kid, add

half a cup of water to assist the meat to dissolve.

 

43.—Veal Country Captain

 

Partially broil or roast a shoulder of veal before cutting it up; or

make the country captain as directed in recipe No. 42, by adding half

a cup of water instead of partially broiling the meat.

 

44.—Jhal Frezee

 

Cut up into small squares, of less than an inch, either cold mutton,

beef, or veal, rejecting the bones; add a large quantity of sliced

onions, some chilies cut up, and a teaspoonful of salt. Warm a

chittack, or two ounces of ghee, and throw it into the meat, onions,

chilies, and salt, and allow to simmer, or fry, stirring the whole

while, until the onions are quite tender.

HINDOOSTANEE CURRIES

45.—Seik Kawab

 

Is usually eaten with chappatee or hand-bread, and only occasionally

with rice, and contains the following condiments:—Two tablespoonfuls

of mustard oil, four teaspoonfuls of ground onions, one teaspoonful of

ground chilies, half a teaspoonful of ground ginger, a quarter of a

teaspoonful of ground garlic, one teaspoonful of ground turmeric, one

teaspoonful and a half of salt, a cup of thick tyre or dhye, half a

teaspoonful of ground coriander-seed, the juice of one large lemon,

and a little ghee.

 

Take two pounds of beef, mutton, or veal; remove the bones, and chop

the meat slightly, without mincing or cutting through it; mix well

together all the ground condiments, including the oil, tyre, and

lemon-juice, in which steep the chopped meat, turning it over

occasionally to absorb the mixture. After a while cut up the meat into

squares of equal size, say two inches, and continue to keep them in

the mixture for fully one hour; then pass the squares of meat either

on a silver, plated, or other metal skewer, and roast or broil over a

slow charcoal fire, basting the whole time with ghee, to allow the

kawab to become of a rich brown colour, without burning or being

singed in the basting. Remove from the skewer, and serve hot.

 

46.—Tick-keeah Kawab

 

Take two pounds of fat beef, wash it, cut it into small pieces, and

pound it to a pulp, remove all fibres, &c., and then add to it one

teaspoonful of ground onion, a quarter of a teaspoonful of ground

turmeric, one-eighth of a teaspoonful of ground garlic, a quarter of a

teaspoonful of ground chilies, half a teaspoonful of ground

peppercorns, a quarter of a teaspoonful of ground ginger, half a

teaspoonful of ground hot spices, and one tablespoonful of tyre or

dhye.

 

Mix the whole well together, add salt to your taste, and