Curry (2)

Ingredients

• 2ozs. butter
• 1 large tablespoonful of onions
• 2 tablespoonfuls of onions
• 1 dessert-spoonful of curry
• 1/2 a teacupful of good gravy
• meat, shred small enough to be eaten with a spoon

Method

1. 1

   Melt butter in a frying pan over a clear fire and shred onions into it.

2. 2

   Fry brown, and take out the onion.

3. 3

   Bruise onions with a little water in a mortar to a pulp and stir with curry into the butter.

4. 4

   Fry all together, then put in the meat, stir well and fry till a good dark colour.

5. 5

   As it dries, put in gradually the gravy.

6. 6

   Let the curry simmer gently about half an hour, squeeze in a little lemon juice, and serve.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 29. The excerpt below is the record exactly as published.

Curry (2). Melt 2ozs. butter in a frying pan over a clear fire and shred a large tablespoonful of onions into it. Fry brown, and take out the onion. Bruise 2 table- spoonfuls of onions with a little water in a mortar to a pulp and stir with a dessert-spoonful of curry into the butter. Fry all together, then put in the meat, shred small enough to be eaten with a spoon, stir well and fry till a good dark colour. As it dries put in gradually f of a teacupful of good gravy.

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