This is a family favourite. Serve with rice and salad or vegetables.

Sauce:
- 1 c. catsup
- 1 c. brown sugar
- 1 c. water
- 3 T. cornstarch
- 1 T. worcestershire sauce
- 1 T. soya sauce
- 1 T. prepared mustard

Make meatballs using your favourite recipe - 2 lb. meat. Boil, fry, microwave the meatballs. Drain and place in casserole dish with sliced onions. Mix up sauce ingredients together and pour over the meatballs. Bake at 350 degrees uncovered for one and a half hours. Stir occasionally while cooking. The number served depends on the appetite. Serve with rice. You may add green/red peppers and pineapple to the casserole dish before cooking.

This dish comes from the days of Patricia's childhood in British Malaya before WW II. It is a Fairchild family favourite. It may be made as elaborate or as simple as you wish. You may use chicken, turkey, shrimp, mushrooms alone or in combination.

Sauce

COOK several pieces of chicken in water seasoned with salt, pepper, garlic, celery, onion, poultry seasoning, parsley. Remove chicken from broth. Reserve broth to use in Curry. Cool chicken. Remove fat and skin and bones. Cut meat into the size of pieces you want.

MELT 2-4 T. of margarine or butter in fry pan.

SAUTE in melted fat the following:
- 1 cup onions
- 3-4 good-sized cloves garlic
- 1-2 inch piece of ginger (sliced and chopped fine)

ADD 2-3 cups of reserved broth (or commercial chicken bouilllion made into broth).

MIX flour and water/broth or cornstarch and water to add to broth mixture to thicken. (2 T. per 1/4 cup water - you may change this proportion to get the consistency you want. Keep broth on hand to add to mixture to correct consistency as mixture cooks.)

ADD the following to TASTE:
(this is very personal - have fun)
- curry powder (3-4 T. at least)
- turmeric for colour and taste (2-3 T. or more)
- cinnamon, cloves, allspice, powdered ginger, coriander, cumin, chili powder, cardomom (if you have it) ----- 1/2 -1 tsp. at a time to your taste
- 1-2 tsp. sugar

ADD chicken meat (or shrimp, etc.)

Accompaniments

The ceremony of serving this is part of the charm. In Java one refers to it by the number of separate dishes as in "one boy curry" or twenty-two boy curry" - each "boy" representing one dish. Pass the rice first. Spread it generously over the plate making a good base or "table" as in the name. Curry next, then accompaniments.

2 egg yolks -- Beat
2 c. cold cooked chopped turkey -- Add
(chicken, etc.)
salt -- Season to taste
pepper -- "
nutmeg-- "
cayenne pepper -- "
1/4 c. flour -- Mix in
1 tsp. baking powder -- Sift with flour
2 egg whites, stiffly beaten -- Fold into mix

Drop by generous teaspoonfuls into hot, deep, clear fat and cook until fritters are delicately browned, stirring with a wooden spoon and cooking only a few at a time. Drain on unglazed paper and keep hot until all fritters are cooked. Serve garnished with parsley and/or sweet and sour sauce with fruit over rice. May use any cooked poultry, meat, vegetables.

Rub the cutlets with English mustard, a dash of Worcestershire sauce, and a sprinkling of grated cheese before pounding. At the final pounding sprinkle on salt and fresh ground pepper. Dip each cutlet in flour (lightly), then in beaten egg, and lastly in bread or cracker crumbs. Saute in butter or olive oil.

Tomato Sauce:
Cook 1 c. tomato puree 15 minutes with a bay leaf, small piece of celery stalk, or leaves finely chopped, 1 clove garlic, 4-5 thin slices of onion, 1 whole clove, salt and pepper. Strain through a sieve. Stir in a pinch of baking soda, then combine with a scant cup of hot, rich cream and a half a cup of scalded thick sweet cream. Sprinkle with parsley.