nut-freesoy-freefish-freeshellfish-free
Currie
From The Times cook book, no. 2, 1905
Serves 4
The principle is the same whether currying fish, meat, or vegetables.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 158. The excerpt below is the record exactly as published.
CURRIE. L. Neilson, 1019 East 34th street, Los Angeles — Into a stewpan put a piece of butter size of an egg, slice into it an onion cut fine and a tart apple minced; brown thoroughly, stirring frequently; have some veal stock ready, pour in one or two cupfuls, according to quantity required; stir into this a tablespoon or more, according to taste, of the best East Indian currie powder; add half cup tomatoes, salt to taste and small quantity black pepper; thicken with a paste of flour
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