Brown Curry (Beef)

Ingredients

• Two pounds of Beef
• Two ounces of Butter
• One Onion
• One tablespoonful of Curry Powder
• Half a pint of Stock
• Half a saltspoonful of Salt
• Juice of half a Lemon

Method

1. 1

   Melt the butter in a saucepan, put in the sliced onion and fry for a few minutes.

2. 2

   Add the meat cut into small pieces and cook together.

3. 3

   Sprinkle the curry over the meat and stir for about five minutes.

4. 4

   Add the stock and salt, and cook slowly for about an hour and a half or until the meat is tender.

5. 5

   Add the lemon juice just before serving.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 19. The excerpt below is the record exactly as published.

Brown Curry (Beef). Ingredients, Two pounds of Be§f. Two ounces of Butter. One Onion. One tablespoonful of Curry Powder. Half a pint of Stock. Half a saltspoonful of Salt. Jnice of half a Lemon. Melt the butter in a saucepan, put in the onion sliced and fry a few minutes. Then add the meat cut into small pieces and cook all together. Now sprinkle the curry over the meat and stir the contents of the saucepan over CURRIES AND INDIAN DISHES. 57 the fire for about five minutes. The stock and the salt must now be added and the curry cooked slowly for about an hour and a half or until the meat is tender. Add the lemon-juice just before serving. (Mutton or veal may be cooked by this recipe.) Dry Curry. Ingredients. Two pounds of Beef. Two ounces of Butter. One Onion. One tablespoonful of Curry Powder. Two Chopped Gherkins. One dessertspoonful of Chutney. One saltspoonful of Salt. Juice of half a Lemon

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