A Bengal Currie

Ingredients

• three large onions
• two ounces of butter
• three other large onions
• a small clove of garlic
• a dessertspoonful of the best pale turmeric
• a teaspoonful of powdered ginger
• one of salt
• one of cayenne pepper
• half a cupful of good gravy
• a pound and a half of mutton, or of any other meat

Method

1. 1

   Slice and fry three large onions in two ounces of butter, then lift them out.

2. 2

   In a stewpan, mix three other large onions and a small clove of garlic pounded with turmeric, ginger, salt, and cayenne.

3. 3

   Add the fried onion butter and half a cup of gravy, stew for ten minutes.

4. 4

   Stir in the fried onions and half a pint more of gravy, add the meat, and simmer gently for an hour or more until tender.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 274. The excerpt below is the record exactly as published.

A BENGAL CURRIE. Slice and fry three large onions in cwo ounces of butter, and lift them out of the pan when done. Put into a stewpan three other large onions and a small clove of garlic which have been pounded together, and smoothly mixed with a dessertspoonful of the best pale turmeric, a teaspoonful of powdered ginger, one of salt, and one of cayenne pepper ; add to these the butter in which the onions were fried, and half a cupful of good gravy ; let them stew for about ten minutes, taking care that they shall not burn. Next, stir to them the fried onions and half a pint more of gravy ; add a pound and a half of mutton, or of any other meat

Cook this with the app: pantry check, scaling, and the assistant.