Cayenne
From The mem sahib's book of cookery (1903).
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A historical recipe
The mem sahib's book of cookery, by Carrie Cutcrewe (1903).
India
Known as an Indian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- A little nutmeg and turmeric.
- 1 Tablespoonful port or claret.
- Sliced lemon.
- Pro>’ess.
- — Boil the liver until tender, make a rich gravy with about half a teacupful gravy or stock, the port or claret, nutmeg, cayenne pepper and turmeric.
- Put all together with the liver into a stewpan, and allow to stew for 10 minutes.
- Serve very hot, and garnish with sliced lemon.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board