A Dry Curry Hash

Ingredients

• one pound of beef steak or fowl
• one large onion
• one tablespoonful of curry-powder
• a teacupful of milk
• the juice of a lemon
• a little salt

Method

1. 1

   Cut meat into shreds, slice onion, and fry in butter until light brown.

2. 2

   Add curry powder and meat, fry until dark brown, then stew with milk, lemon juice, and salt for an hour.

3. 3

   Serve rice separately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 177. The excerpt below is the record exactly as published.

one tablespoonful of curry-powder or paste and half a pint of moat stock, and simmer till it thickens ; then put in your lobster- flesh, stew the whole for twenty minutes, stirring occasionally ; serve boiled rice with it. 3. Oyster Curry. Blanch and beard your oysters, leaving them in their own liquor ; then cut two middling-sized onions into small dice, and "toss" them in a stew-pan with an onnce of butter ; when done, mix in two teaspoonfuls of curry powder and one of curiy paste, and pass all through a tammy — it ought to be thick ; then add the oysters Avith their liquor, and keep stirring over the fire until they become enveloped in a thick CUB HIES. 323 sauce, Avliich they should simmer in for two minutes. Then turn out on your dish, and serve with rice separately. 4. Dressed Salmon, Curried. Take a large onion, cut it into small pieces, and fry it in an ounce of butter till of a light-brown colour ; put it into three-quarters of a pint of strong stock, with a table- spoonful of curry-powder, one tablespoonful of Harvey's sauce, and a teaspoonful of anchovy sauce, the juice of half a lemon, cayenne and salt to taste ; simmer all gently till the onion is tender, stirring it occasionally. Cut the remains of any boiled salmon into small pieces, carefully taking away ail skin and bone, lay them in the stew-pan, and let them gradually heat through, but do not allow the curry to boil. Serve with rice separately. 5. Curried Fish or Meat. If fish is to be curried, clean and cut it into slices ; it prawns, add them whole; crab or lobster must be picked from the shells ; fowls or chicken carefully cut up into shreds; and butchers' meat similarlj'. Never send up your meat cut in joints or slices. Place either of these m cocoa-nut water, with a clove of garlic, and one or two onions shredded, a dessertspoonful of turmeric pounded, six green chillies divided in half, and a few slices of green ginger, with a moderate portion of salt, and let it boil ; as the meat, fowd, or fish is nearly dressed, add two spoonfuls of fresh butter, stirring all together. When the dressino- is nearly finished, add, lastly, some more cocoa-nut water, and as the curry boils, squeeze in the juice of a lemon to give it a proper acidity. In India a few slices of green mangoes, if in season, may be boiled in the curry. In England, use a V 2 324 THE THOROUGH GOOD COOK. zest of green apples ; a few — a very few — green gooseberries are also allowable. If the gravy appears too thin, it niay have a little Hour rubbed up with the butter. Serve with rice separately. 6. A Dry Curry Hash. Cut one pound of beef steak or fowl into shreds, slice one large onion, and fiy ni butter till of a light brown ; then add one tablespoonful of curry-])OAV(ler and the meat, and fry all until of a dark brown ; put into a stew-pan with a teacupful of milk, the juice of a lemon, and a little salt

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