Curried Mutton

Ingredients

• cut meat from fore-quarter of mutton in 1 inch pieces; there should be 3 cups
• cover with cold water
• cover with 1 quart boiling water
• add 3 onions cut in slices
• gz teaspoon Pure Gold pepper
• a sprig each of Pure Gold thyme
• a sprig each of parsley
• to thicken with { cup each of butter
• and flour cooked together
• add $ teaspoon Pure Gold curry powder
• 4 teaspoon salt
• and } teaspoon pepper

Method

1. 1

   Wipe and cut the mutton into 1-inch pieces.

2. 2

   Boil in cold water, drain, and pour over cold water.

3. 3

   Return to kettle with boiling water, onions, pepper, thyme, and parsley.

4. 4

   Simmer until tender, remove meat, strain liquor, and thicken with butter and flour.

5. 5

   Add curry powder, salt, and pepper.

6. 6

   Reheat meat in gravy and serve with steamed rice.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 20. The excerpt below is the record exactly as published.

Curried Mutton—Wipe and cut meat from fore-quarter of mutton in 1 inch pieces; there should be 3 cups. Put in kettle, cover with cold water, and bring quickly to boiling point; drain in colander and pour over 1 quart cold water. Return meat to kettle, cover with 1 quart boiling water, add 3 onions cut in slices, gz teaspoon Pure Gold pepper, and a sprig each of Pure Gold thyme and parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with { cup each of butter and flour cooked together; to the flour add $ teaspoon Pure Gold curry powder, 4 teaspoon salt, and } teaspoon pepper

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