Three-quarters lb. of cold beef, or mutton, 1/2 an onion, 3 or 4 tomatoes, 1/4 lb. of macaroni, bread-crumbs, grated cheese, stock, salt, pepper, nutmeg.
Cut the beef or mutton into thin slices, peel the onion and slice it thinly, slice the tomatoes, and boil the macaroni in slightly salted water until tender. Cool and drain the macaroni, and cut it up into small pieces. Line a buttered baking-dish with macaroni, and arrange the meat, onion, and tomato slices in layers on the baking-dish. Season with salt, pepper, and nutmeg, pour over a little stock, and cover the top with macaroni. Sprinkle over some bread-crumbs, and grated cheese, and bake for about 20 minutes in a hot oven.
Take some sheep's kidneys, skin, halve, and core them, sprinkle each piece with pepper, salt, and sauté them in butter till a good brown; have a large mushroom peeled and cored for each half kidney, fry in the same fat as the kidney; lay the mushrooms in a hot dish, on each put a piece of tomato heated in the oven, then a half kidney, put a little pat of butter on each, and serve with either a pile of mashed potatoes or spinach in centre of dish.
Most of the curry powder or paste to be found in this part of the world is a mixture of 1/4 of dried chilli, 1/4 coriander, 1/2 dagatafolum; but the native curry cook uses a much larger variety of spices and likes to grind them himself fresh daily between two stones. The spices commonly used are:
Red chilli (roasted) Coriander seed (roasted) " " (fresh) Cinnamon Nutmeg Baked garlic Scraped cocoanut Dagatafolum Caraway seed Yellow pimentos Red pimentos Cardamon seeds Curcuma (saffron root)
Cut 2 good-sized chickens in 8 pieces. Season with salt and pepper; put in a saucepan with about 1 quart of cocoanut milk; add to this a little cinnamon, 1/4 teaspoon fresh coriander, 1/4 teaspoon of powdered saffron, a little red pimento, and boil until tender; at the last minute thicken the sauce with 4 yolks of eggs mixed well with 1/2 pint cocoanut cream; keep hot but do not boil, as the richness of the ingredients would make it curdle. As this curry is not hot it is served with a sambo which consists of small dishes on one tray containing such savories as plain scraped cocoanut, pimento paste, and chopped onion with a red pepper sauce.