Curried Cold Meat with Vegetables

Ingredients

• any remains of cold cooked Meat
• any remains of cold cooked vegetables
• two moderate-sized onions
• a lump of butter
• season to taste with salt
• season to taste with pepper
• Squeeze a few drops of lemon-juice
• serve with a separate dish of plain boiled rice

Method

1. 1

   Cut up any remains of cold cooked meat and vegetables into small pieces, and roll them in curry powder.

2. 2

   Peel and thinly slice the onions, fry them in a flat stewpan with butter for a few minutes, then add the meat and vegetables, frying until nicely browned.

3. 3

   Pour in sufficient water to cover, season with salt and pepper, and simmer gently until tender.

4. 4

   Turn onto a hot dish, garnish with sippets of toast or crofitons, and serve with rice.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 496. The excerpt below is the record exactly as published.

Curried Cold Meat with. Vegetables. — Cut up any remains of cold cooked Meat and vegetables into small pieces, and roll them in curry powder. Peel two moderate-sized onions, and thinly slice them ; put them into a flat stewpan with a lump of butter, fry for a few minutes, then put in the pieces of Meat and vegetables, and fiy the whole until nicely browned. Next pour in sufficient water to cover the ingredients, season to taste with salt and pepper, and keep simmering gently at the side' of the fire until tender. Squeeze a few drops of lemon-juice in with the curry, turn it on to a hot dish, garnish with sippets of toast or crofitons of fried bread, and serve with a separate dish of plain boiled rice

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