Curry

Ingredients

• Two pounds of cold Mutton or Veal
• Two tablespoonfuls of Curry Powder
• Two or three Onions
• One pint of Gravy
• One large Apple
• One tablespoonful of Flour
• Two teaspoonfuls of Salt
• Two ounces of Butter or Dripping

Method

1. 1

   Cut the meat into dice.

2. 2

   Mix the flour, salt and half the curry powder together and dredge onto the meat.

3. 3

   Melt the fat in a saucepan and fry the sliced onions a golden brown.

4. 4

   Remove the onions and fry the meat in the same fat.

5. 5

   Drain the meat.

6. 6

   Put the gravy into a stewpan and add the meat and onions and the rest of the curry powder, mixed with a little gravy.

7. 7

   Slice in the apple and stew for one and a half hours.

8. 8

   Serve with a border of boiled rice, placed round the curry as a garnish.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 17. The excerpt below is the record exactly as published.

CURRY Ingredients : One Chicken One large Onion Two or three Apples One pint of Stock One dessertspoonful of Curry Powder One dessertspoonful of Flour One ounce of Butter Milk of one Cocoanut Lemon Juice Quarter of a pound of Rice One dozen Almonds Salt. 1. Cut up a chicken, ready dressed as for roasting, and divide each joint into two or three pieces. 2. Slice the apples and onions apd fry a golden brown in a stewpan. 3. Add the chicken and stock and simmer until tender. 4. Twenty minutes before serving, mix together the curry powder, flour, butter and the cocoanut milk. 5. Stir into the stew and add a little lemon juice. 6. Boil the rice in plenty of water for twenty minutes, drain and dry before the fire. 7. Blanch and pound the almonds. 8. Pour the curry on to a hot dish, decorate with a border of rice and sprinkle the almonds on the latter. N.B. — The rice could be served separately if preferred. MEATS 47 COLD VEAL AND WHITE SAUCE Ingredients : Slices of cooked Veal One ounce of Butter One ounce of Flour Half a pint of Milk Yolk of one Egg One teaspoonful of Anchovy Sauce Toast. 1. Melt the butter in a saucepan, remove from the fire, stir in the flour and add the milk, gradually. 2. Return the pan to the fire and stir until the sauce boils. 3. Add the sliced veal and simmer for a few minutes. 4. Remove from the fire, stir in the beaten yolk of the egg and add the anchovy sauce. 5. Place some toast on a hot dish, pour the veal and sauce over and garnish with nicely cooked rolls of bacon. CORNISH PASTIES Ingredients : One pound of Flour Half a pound of Lard or Dripping Half a pound of Beef Steak Half a pound of Potatoes One small Onion Salt and Pepper. 1. Cut the meat up into very small pieces, 2. Wash, peel and cut up the potatoes. 3. Skin, shoe and chop the onion finely. 4. Mix the meat, potatoes, onion and seasoning in a basin. 5. Rub the dripping or lard into the flour, and add a pinch of salt. 6. Add sufficient cold water to make a stiff paste. 7. Roll out into a thin sheet on a floured board. 8. Cut into rounds, about six inches across, and place a large spoonful of the meat and potato mixture in each. 9. Damp the edges with a little water. 10. Join at the top, forming a frilled edge with the fingers. 11. Brush each with a little egg or milk, and bake in a hot oven for half an hour. 48 MEATS CURRY Ingredients : Two pounds of cold Mutton or Veal Two tablespoonfuls of Curry Powder Two or three Onions One pint of Gravy One large Apple One tablespoonful of Flour Two teaspoonfuls of Salt Two ounces of Butter or Dripping

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