Curried Nabobs
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 175. The excerpt below is the record exactly as published.
Curried Nabobs. — (1) For this any cold cooked or raw meat can be used; it should be cut up into pieces about lin. in diameter, and placed on skewers alternately with onion and green ginger, also cut up small, and when all are ready, put the meat, skewers and all, into a saucepan with sufficient curry sauce to moisten
Cook this with the app: pantry check, scaling, and the assistant.