Curry

Ingredients

• Scraps of cold Meat
• Two ounces of clarified Dripping
• One Apple
• One Onion
• One teaspoonful of Curry-powder
• One teaspoonful of Curry-paste
• One dessertspoonful of Flour
• One teaspoonful of Lemon-juice
• Six ounces Boiled Rice
• Salt and Pepper

Method

1. 1

   Cut the onion and apple finely.

2. 2

   Cut the meat into neat slices.

3. 3

   Heat the dripping in a small saucepan, add the onion and fry until brown, then strain it.

4. 4

   Return the dripping to the saucepan, add curry-powder, paste, flour, chopped apple, and salt, and gradually stir in half a pint of cold water.

5. 5

   Let it boil, then simmer for half an hour with the lid off.

6. 6

   Add the meat, heat through, add lemon-juice, but do not boil again.

7. 7

   Serve with boiled rice.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 52. The excerpt below is the record exactly as published.

Curry. Ingredients. Scraps of cold Meat. Two ounces of clarified Dripping. One Apple. One Onion. One teaspoonful of Curry-powder. One teaspoonful of Curry-paste. One dessertspoonful of Flour. One teaspoonful of Lemon-juice. Six ounces Boiled Rice. Salt and Pepper

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