Curry (3)

Ingredients

• Two and a-half pounds of meat
• 3 onions
• five cloves of garlic
• 30zs. of butter
• 1 tablespoonful of curry powder
• 1 breakfastcupful of water
• a pinch of ginger
• a little salt

Method

1. 1

   Pound onions and garlic to a mash in a marble mortar.

2. 2

   Put butter in a saucepan with an onion sliced longways, brown it, take out the sliced onion and put in the mashed onion and garlic with cream or milk.

3. 3

   Let it boil, shaking it occasionally, till it is a light brown, then put in the meat, a little salt and ginger; let all fry a little, adding a spoonful of water to prevent burning.

4. 4

   Then add curry powder.

5. 5

   Let all simmer awhile, then add water.

6. 6

   Allow it to stew till the meat is very tender and the water nearly evaporated.

7. 7

   Add the sliced onion when the water is put in.

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 (3). Two and a-half pounds of meat. Take 3 onions and five cloves of garlic, pound them to a mash in a marble mortar. Take 30ZS. of butter, put it in a saucepan with an onion sliced longways, brown it, take out the sliced onion and put in the mashed onion and garlic with 2ozs. of cream or milk. Let it boil, shaking it occasionally, till it is a light brown, then put in the meat, a little salt and a pinch of ginger; let all fry a little, adding a spoonful of water to prevent it burning. Then add a tablespoonful of curry powder. Let all simmer awhile, then add a breakfastcupful of water. Allow it to stew till the 68 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. meat is very tender and the water nearly evaporated. Add the sliced onion when the water is put in. If acid is liked, to be put in when nearly ready. Recipe by a Hindoo Cook of Dr. Playfair's Mother's. Dahl. Half-pint of lentils and 2 onions cut up fine, to boil together in iqt. of water for £ of an hour. Before serving add a teaspoonful of curry powder, 2 ozs. of butter, a little salt. Then dish with a border of rice. Mrs. Beale. Kidneys with Curry Sauce. Put a small pat of butter in a stewpan, a tablespoon- ful of curry powder, 2 teaspoonfuls of flour, half a teaspoonful of salt, and a little chopped onion; fry them together and moisten with a gill of broth, until forming a smooth, thick sauce. Cut three kidneys, by making an incision in the fleshy paid, so as to be able to remove the outer skin ; cut each in five pieces crosswise; fry them in a little butter with salt and pepper, stirring them till set. Pour 4 or 5 spoonfuls of the curry sauce over them and serve. Miss Baxter. Toast Curry. 20zs. Cocoanut. ij tablespoonfuls of Curry Powder. A little Water. Pound the cocoanut, moistening it with water. Add the curry powder gradually, and continue pounding until it is a paste. Slice a large onion. Put it in a pot over the fire with 30ZS. of butter. Stir till brown, about five minutes. Stir in the lump of paste previously prepared. Put in a breakfastcupful of stock, and a teaspoonful of salt. Leave it to simmer for half-an-hour, stirring occasionally. Cut some small cubes of bread, fry them in fat till crisp and 69 IN AID OF THE FUND FOR THE REMOVAL OF brown, and then drain off the fat from them, and put them in a dish. Prepare a small cup of cocoa, with milk. If there is not any in the nut, make it by pounding some cocoanut into the water, and then straining it. As soon as the curry in the pot begins to get thick with boiling, put half of this in. Add the other half three minutes before taking the pot off the fire, and also the juice of half a lemon. Pour the mixture on to the toast. Lady Ollivant. Vegetable Curry. Chop up ilb. of vegetables — potato, carrot, French beans, peas, cabbage, turnip. Heat ioz. of fat in a frying pan; add the vegetables, and fry them lightly, turning them at intervals. Prepare the curry mix- ture as before, but add to it four small pieces of garlic, a dozen raisins, and four almonds. • Pour it over the vegetables. Serve both dishes with boiled rice and fresh chutney. Lady Ollivant. Vegetable Curry. Cut some onions in thin slices and fry them a good brown in butter; add a breakfastcupful of milk in which a tablespoonful of curry powder

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