Bredee

Ingredients

• two pounds of thick rib of mutton
• two onions cut small
• one dozen or more large tomatoes
• a teaspoonful of sugar
• a small piece of red chilli

Method

1. 1

   Cut the meat into small pieces and fry with the onions until browned.

2. 2

   Add sliced tomatoes, sugar, and chilli.

3. 3

   Stew gently until thick, removing the lid if too watery.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 7. The excerpt below is the record exactly as published.

BREDEE"— "BOONTJES BREDEE." out of the dough. Set it to rise in the pan in which you have mixed it, and cover it up well. Put in the warmest comer of the kitchen. It will be ready for making into loaves in two hours, and will then have a rather dis- agreeable odour and feel quite spongy. Six pounds of meal will just fill an ordinary baking-pan for a moderate- sized stove oven. Keep the stove well heated, and when it has been in the oven for an hour turn the baking- tin round. Bread made in this way is generally very sweet and wholesome. {See LOAF.) <' BREDEE?' (A favourite Cape Stew. Malay.) Take two pounds of thick rib of mutton, or in ordering four pounds of cutlet meat, take all that is rejected after carefully cutting and paring the cutlets. Take this meat, cut in small pieces, put into a stewing-pot with two onions cut small. Let the meat and onion fry to a nice brown — dotit burn, A rather quick fire is required for browning onions. Take one dozen or more large tomatoes, cut in slices or pass through a mincing machine. If the tomatoes are not quite ripe add a teaspoonful of sugar, salt, a small piece of red chilli

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