Meiji Period Curry!

February 13th, Wednesday:

DSCN4288

  • Old Fashioned Curry and Rice (Grilled Chikuwa, Potato, Carrot, Onion)
  • Milk
  • Boiled Vegetable Salad (Broccoli, Cabbage, Red Pepper, Yellow Pepper)
  • Spinach Omelet
  • Kcal: 989

When meat was not eaten as much as it is today, ground foods were used as an ingredient in curry.  Most representative of these are fish sausage and chikuwa. Having listened to the children of olden times, what do you think?

I like chikuwa a lot, so I enjoyed today’s curry more than usual. Curry itself is a rather heavy dish I think, so using chikuwa rather than makes it a little light I feel. Not that it seems to have any less calories. Today’s salad was decent, but without much flavour. It was dressed in sesame and made of “western vegetables”, as broccoli etc. are sometimes advertised as here.

So, today was “old-fashioned” curry, so I thought I would post a recipe I translated from a Meiji period (1873) cook book I translated:

curry

○「カレー」ノ製法ハ葱一茎生姜判箇蒜少許ヲ細末ニシ牛骼大一匙ヲ以テ煎リ水一合五タヲ加ヘ鶏海老鯛蠣赤蛙等ノモノヲ入テ能ク煮後ニ「カレー」ノ粉小一匙ヲ入煮ルコト洋一字間已ニ熟シタルトキ塩に加ヘ又小麥粉大匙二ツを水ニテ解キテ入るヘシ

As for the method for making “curry”, you should cut finely one stalk of green onion, half a ginger, and a little bit of garlic. Add 1 and a half gou water with one large spoon of ox bone added to it. Add chicken, shrimp, sea bream, oyster, or red frog and boil well. Then, put in one small spoon of “curry” flour and simmer for one Western hour. After it is well cooked, add salt and two large spoons of wheat flour to the water, so it is dissolved.

To be honest, this recipe seems a little to difficult for my poor cooking skills, I can recall only lumpy less than successful results from my days when I still attempted to make things like flour thickened sauces. But I do like cooking from historical recipes. For example, I did make a delicious castella cake from the Meiji period recipe recorded by the Kaientai:

BakumatsuCastella

 

ちょっと昔風カレーライス
牛乳
ボイル野菜サラダ
ほうれん草オムレツ

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About Motowori

黄心梅がうまいぞ!

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