Curry

Ingredients

• sliced onions
• butter
• curry powder
• meat
• apples
• stock

Method

1. 1

   Fry sliced onions in butter until brown, then reserve.

2. 2

   Mix curry powder with stock or water to a cream consistency, stir into the butter, and cook for ten minutes.

3. 3

   Cut meat into dice or joints, add onions and apples, and stew in the curry sauce for 1.5 to 2 hours.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 99. The excerpt below is the record exactly as published.

CURRY. 239 CHAPTER XXI. VARIO US SA VO UR V DISHES. 011a Podrida. (Ford's ' Spain.') Take two earthenware jars ; place in No. i beans or lentils which have been soaked for twelve hours, a chicken or old hen, a piece of beef, a piece of bacon, enough water to cover these materials. Stew four hours. Place in No. 2 lettuces, cabbage, carrots, turnips or kohl rabi, celery, onions, chillies, red sausages and half a salted pig's face which has been soaked for twelve hours. Water to cover stew as No. i. Skim both jars, drain and throw away the water of No. 2 ; use that of No. i as gravy. In a large dish arrange chicken and pig's face in centre, bacon &c. around on the vegetables. Serve very hot. Curry. Fry some sliced onions till brown, in butter. Take out the onions and reserve. Mix the curry powder in a little stock, or water, till it is of the consistency of cream. Stir this in the butter out of which you have taken the onions, and let it cook for ten minutes. 240 CURRIED KABOBS. Cut the meat into dice, or, if chicken, into joints ; sHce up one or two onions and apples

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