Curried Dishes
From Temperance cook book, 1887
Serves 6
Rice should be boiled for an accompaniment.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 39. The excerpt below is the record exactly as published.
CURRIED DISHES. Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joints. Put a little butter in a stew- pan with the chickens, pour on a part of the liquor in which the meat was boiled, nearly enough to cover it, and let it stew twenty minutes more. Prepare the curry thus : For four pounds of meat, take a tablespoonful of curry powder, a teacup ful of boiled rice, a tablespoonful of flour, and another of melted butter, a teacup- ful of the liquor, and half a teaspoonful of salt
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