Curried Pork

Ingredients

• two pounds of pork
• one apple
• six onions
• a tablespoonful of curry powder
• a tablespoonful of curry paste
• three-quarters of a pint of stock or water
• a little salt

Method

1. 1

   Cut the pork into neat slices and fry in a little butter until browned.

2. 2

   Drain and set aside.

3. 3

   In the same butter, cook the minced onions and apple until soft, then sieve.

4. 4

   Mix with the pulp the curry powder, curry paste, ground rice, stock or water, and salt.

5. 5

   Stir over the fire until it boils, add the pork, let it boil, then simmer until done.

6. 6

   Remove the meat, boil the sauce quickly for 2-3 minutes, pour over the curry, and serve with rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1278. The excerpt below is the record exactly as published.

two pounds of pork with a moderate share of fat. Cut it into neat slices, and frj^ these in a little butter until they are nicety browned ; drain them, and put them aside. Put into the butter six onions and' one apple finely minced. Move them about until they are quite soft, and work them through a sieve by pressing them with the back of a wooden spoon. Mix with the pidp a table- spoonful of curry poAvder, a table-spoonful of curry paste, a dessert-spoonful of ground rice, three-quarters of a pint of stock or water, and a little salt

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