A Dry Currie

Ingredients

• a fowl or a couple of pounds of mutton
• as much currie-powder... from two to three tablespoonsful
• a teaspoonful of flour
• one of salt
• a good slice of butter
• two or three large onions
• four or five eschalots when these last are liked
• a quarter of a pint of gravy, broth, or boiling water
• a large acid apple, or two moderate-sized ones... or of one hard cabbage

Method

1. 1

   Cut the fowl or mutton into small joints and rub with currie-powder, flour, and salt.

2. 2

   Brown the meat in melted butter.

3. 3

   Remove and fry minced onions and eschalots, then add gravy and chopped apples or vegetables.

4. 4

   Stew until thick and add the meat, simmering until done, about 45 minutes to an hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 275. The excerpt below is the record exactly as published.

A DRY CURRIE. Skin and cut down a fowl into small joints, or a couple of pounds of mutton, free from fat and bone, into very small thick cutlets ; rub them with as much currie-powder, mixed with a teaspoonful of flour and one of salt, as can be made to adhere to them : this will be from two to three tablespoonsful. Dissolve a good slice of butter in a deep, well-tinned stewpan or saucepan, and shake it over a brisk fire for four or five minutes, or until it begins to take colour ; then put in the meat, and brown it well and equally, without allowing a morsel to be scorched. The pan should be shaken vigorously every minute or two, and the meat turned in it frequently. When this is done, lift it out and throw into the stewpan two or three large onions finely minced, and four or five eschalots when these last are liked ; add a morsel of butter if needful, and fry them until they begin to soften ; then add a quarter of a pint of gravy, broth, or boiling water

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