Curry

Ingredients

• cut up i lb. rumpsteak
• fry them in 2 oz. butter
• 2 or 3 moderate-sized onions
• an apple finely sliced
• 2 tablespoons of curry powder
• a little dust of cayenne
• a little boiling water or stock

Method

1. 1

   Fry meat until half cooked, then fry onions and apple until red-brown.

2. 2

   Add curry powder, cayenne, and water or stock.

3. 3

   Add meat and stew until thick and tender.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 30. The excerpt below is the record exactly as published.

Curry. — Any meat will do, but raw meat is the best. In the latter case cut up i lb. rumpsteak into pieces the size of dice, and fry them in 2 oz. butter till the meat is nicely coloured and about half cooked. Now fry 2 or 3 moderate-sized onions and an apple finely sliced, till they are a rich red-brown colour, add to them, in the same pan, 2 tablespoons of curry powder and a little dust of cayenne and salt ; let this fry also ; then pour on to it a little boiling water or stock

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