Curried Sweetbreads

Ingredients

• six large onions
• about two ounces of butter
• two apples, about the same size
• a pint of good strong stock
• a large brimming dessert-spoonful of Captain White’s curry-paste
• a good-sized teaspoonful of ordinary curry-powder

Method

1. 1

   Peel and slice the onions, fry them in butter until brown.

2. 2

   Peel, core, and slice the apples, add to the onions, then add stock and boil until apples are soft.

3. 3

   Stir in curry-paste and curry-powder, then rub through a fine sieve.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 47. The excerpt below is the record exactly as published.

curried sweetbreads. The sweetbreads must be fried as directed in the article entitled “ Uses and Abuses of a Frying- pan.” The curry sauce must be poured round them directly they are done, and this sauce is made as follows : — We will describe how to make enough for about six people. First, take six large onions, and peel and slice them, and fry them a nice brown-colour in a stew-pan, using about two ounces of butter. Next take two apples, about the same size, or rather larger than the onions, and as sour as possible. Peel them, remove the core, slice, and add to the onions in the stewpan, then add a pint of good strong stock. Stir it all up, and let the whole boil till the apples are quite soft. Add to this a large brimming dessert-spoonful of Captain White’s curry-paste, and a good-sized tea- spoonful of ordinary curry-powder

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