Beef, mullagatawny, and rice. Curried fowls, and plenty of vegetables and potatoes. Some kind of pudding.
Cut up the chicken in joints, and boil all the bones, etc., for gravy. Place a stew-pan on fire, add the chicken-bone gravy, half-pint milk, one small spoon of butter, one eggspoon saffron powder, one tablespoon of chopped ham, small pinch of cayenne, one bay leaf, spices (bit of cinnamon, two cloves), salt to taste, one onion sliced. Let it boil (I mean simmer) for five minutes, then add the chicken, set on slow fire till the meat is tender. When serving, mix a dessertspoon of flour in two tablespoons of cream in a tea cup, then add this into the moley and stir well; let simmer for two or three minutes. When dishing, add a few drops of lemon juice or pickled vinegar. The above dish should be light-yellow colour, the gravy thick as cream. Mashed potatoes and fried bacon may garnish this dish, with red carrots, cut fine and pretty, and stuck in the mashed potatoes round the dish. The above entree should be served up on a small flat dish for a dinner, lunch, supper, etc.
N.B.--The Fish Moley is almost like a Curry (_see_ Fish Curry, Salmon, No. 31).
Cut the salmon nearly an inch thick, then cut it in two inches long, one inch wide, or little round pieces. Now mix in a stew-pan the following:--a pint of fish stock, white gravy, or milk, one small spoon of butter, one eggspoon saffron powder, one dessertspoonful finely-chopped ham, pinch of cayenne, one bay leaf, spices (bit of cinnamon or cloves), one large onion sliced, salt to taste. Mix all the above into the stew-pan, and set on fire. When it simmers, add the fish and let it simmer gently until the fish is done. When serving, mash up a boiled potato in two tablespoons of cream. Pour to the moley, and add few drops of lemon juice, and send to table with boiled potatoes (mashed up and baked in an oven), in shape as a pudding. Suppose if you have any cold fish boiled the day before, just only mix up the sauce and let it simmer till wanted, and add the fish five or ten minutes before sending to table. Any fresh beef, cold beef, mutton, etc., can be made into moley, but the fresh beef ought to be tender part--the under cut of a sirloin will do nicely. It cannot be made from pork, because it will not taste as nice as chicken or fish.