Curry

Ingredients

• Large onion sliced
• a piece of dripping or butter the size of an egg
• 5 oz. meat
• three vegetables of any kind
• a dessert-spoon of curry powder
• a teacup of gravy
• 1 tablespoon vinegar

Method

1. 1

   Fry the onion in dripping or butter until brown.

2. 2

   Add the meat and vegetables, mix with curry powder and salt, and cook until yellow.

3. 3

   Add gravy and vinegar, then simmer gently until the meat is tender.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 99. The excerpt below is the record exactly as published.

Curry. — Large onion sliced, fry it in a piece of dripping or butter the size of an egg. Fry a good brown 5 oz. meat, three vegetables of any kind — cabbage, carrot, cauliflower, broccoli, for preference ; but not lettuce or spinach. Mix well together with a dessert-spoon of curry powder and salt. Add to the onions, and cook until all is a yellow colour. Add a teacup of gravy (water will do if fresh meat), 1 tablespoon vinegar

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