Curried Mutton
From Mrs. Maclurcan's cookery book, 1899
Serves 4
If it is cold mutton, about twenty minutes is sufficient; if fresh, about one hour.
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 30. The excerpt below is the record exactly as published.
CUEEIED MUTTON. Fresh or cold leg mutton Tablespoonful cocoanut 2 onions 2 tablespoonfuls curry Tablespoonful chutney powder 6 cloves Lemon I apple Butter. Mode. — Slice the onions very thin, put into a sauce- pan with butter, and cook until browD ; add the cloves and apple, cut very small, the cocoanut, juice of half a lemon and a little of the rind, and the chutney ; allow all these to simmer until the apple is soft ; keep stiring all the time ; cut up the mutton into small pieces and add ; close your saucepan tight and allow to simmer for ten minutes, then add a cupful of stock or water and allow all to boil until required; if it is cold mutton, about twenty minutes is sufficient ; if fresh, about one hour. Served with boiled 161— TUENIP STEW (Jewish Eecipe). 4 lbs. neck mutton Pepper and salt 3 onions 2 pieces ginger Bunch of English turnips. Mutton Entrees. Mode.— Out up the mutton into small chops, slice the onions, peel and cut the turnips into four, put all into a saucepan with a pint of water, chop the ginger up and add with the pepper and salt ; allow to stew for two and a-half hours to three hours ; shake occasionally to prevent burning. This can also be made from remains of cold mutton. 162— STEWED BEEAST OF MUTTON AND PEAS. 3 lbs. breast mutton 2 or 3 leaves of mint 2 onions Pepper and salt 3 cupfuls peas A little flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.