Curried Mutton

Ingredients

• six good-sized onions
• two sour apples
• a pint of the liquor in which the mutton was boiled
• a dessert-spoonful of Captain White’s curry-paste
• a tea-spoonful of curry-powder
• a dessert-spoonful of ground rice
• a few drops of browning
• a few drops of lemon-juice

Method

1. 1

   Cut the cold mutton into small pieces.

2. 2

   Fry chopped onions in butter until browned.

3. 3

   Fry chopped apples until soft, then return onions to the pan.

4. 4

   Add liquor and simmer until tender.

5. 5

   Rub through a sieve, mix with curry-paste, curry-powder, ground rice, and browning.

6. 6

   Stir in liquor and boil until thick.

7. 7

   Add meat and heat gently.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 159. The excerpt below is the record exactly as published.

Curried Mutton (made of cold Boiled Mutton). Boiled Rice. Treacle Pudding. Cheese. Marketing. For the Day .—A fresh Lamb’s Fry; a quarter of a pound of fresh Beef Suet; if hams were not cured at home in the season, a sugar-cured Ham, weighing about twelve pounds (September 17th) ; a piece of the thin flank of Beef, weighing from eight to ten pounds. Breakfast.— Calf’s Head Mould (April 20th); Ham Toast (March 28th); Bread and Milk (January 25th). Luncheon. — Lamb’s Fry (May 16th); Tapioca and Apples (Feb¬ ruary 18th). Dinner. — Lentil Soup (April 1st). Curried Mutton. — Curry may be made either of fresh or cooked meat. Veal, chicken, rabbits, and similar meats, are particularly suited to this mode of cookery. To curry fresh meat, see July 16tli. For cooked meat proceed as follows : — Cut the meat from the cold mutton into small neat pieces, and trim away the skin and gristle, but not the fat. Leave on the bone the broken remnants of meat : they can be minced for luncheon to-morrow. Peel six good-sized onions and chop them small ; then fry them in a little butter or dripping till they are lightly browned. Take them up with a slice, and fry in the same fat two sour apples that have oeen pared and chopped small. When these are soft drain away the fat, return the onions to the stew- pan, pour on a pint of the liquor in which the mutton was boiled, and simmer gently till the onions and apples are perfectly tender, then rub them through a hair sieve. Mix smoothly with the pulp a dessert-spoonful of Captain White’s curry-paste, a tea-spoonful of curry-powder, a dessert-spoonful of ground rice, and a few drops of browning. Stir in the pint of liquor, and boil the same over the fire, stirring it frequently, till it is thick and smooth like very thick gruel. Taste it, and if it is not sufficiently acid add a few drops of lemon-juice

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