Curry

Ingredients

• Take of beef, lamb, mutton, chicken, or game 1 1/2 lbs.
• one onion cut fine
• a little sweet milk
• some of the broth in which the meat has been stewed

Method

1. 1

   Cut the meat into small pieces and stew until tender.

2. 2

   Set aside.

3. 3

   Brown the onion in butter and lard, then add curry powder and sweet milk.

4. 4

   Stir in the prepared meat and add broth if more gravy is desired.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 101. The excerpt below is the record exactly as published.

Curry- Croquettes are any cooked meats, vegetables, etc., minced, rolled into balls, cylinders, or fancy shapes, and fried by immersion in hot lard. They are served alone or with an appro- priate sauce, usually on a napkin with a garnish of parsley, etc. This is a favorite way of using up the remains of any dish. See Beef, Veal, Fish, Vegetables, etc. Croustades. — These are patties made very much of the same shape as vol-au-vents, bread being used instead of puff paste. They are best made as follows : Cut thick slices from a roll, scoop a hollow in the centre, and fry them in hot fat till they are lightly browned. Drain, and dry them in the oven for a few minutes. They should then be filled with very nicely seasoned mince, moistened with a little stiff white sauce. The crust of the roll may be removed or not before fry- ing. Croutons for Soup. —Take one or two slices of stale bread a quarter of an inch thick. Remove the crust and cut them into small dice not more than a quarter of an inch square. Half fill an iron saucepan with fat and let this heat until a blue smoke rises from it. Put the crofitons a few at a time into a frying- basket, plunge them into the fat, and shake them about until they are a golden- brown color. Turn them upon brown paper to free them from grease ; take another spoonful and proceed as before until a sufficient quantity are fried. Put them upon a dish covered with a napkin and hand around with the soup. Sometimes the crofitons are put into the soup- tu- reen and the soup is poured over them. and thinly sliced, makes very good pastry; but a mixture of lard and dripping, or lard and butter, makes a better crust than lard alone. Time to prepare, twenty minutes. See Pies. Cucumbers.— -The following recipes for cooking cucumbers will be found under their respective headings as indicated : Cucumber and Fish Salad. See Fish. .. Catsup. See Pickles. .. in Mustard. .. Pickled. .. Sweet Pickle. .. Salad. See Salads. .. Sauce. See Sauces. .. Stuffed. See Vegetables. Cup Cake. See Cakes. Currants. — The following recipes for cooking currants will be found under their respective headings as indicated : Currants, Compote of. See Fruits. .. Fool. .. Frosted. .. Solid. To Keep. .. Shrub. See Beverages. .. Wine. .. ShortCake. See Cakes. •• Ice* See Ices. .. Mousse. .. Catsup. See Pickles. .. and Red Raspberry Tart. See Pies. .. Meringue Pie. Pie. .. Tarts. .. Conserve. See Preserves. .. Jelly. .. Spiced. Syrup. Crullers. See Cakes. Crust, Lard or Suet. — Rub y2 lb. of lard or suet into i lb. of flour ; add a pinch of salt, and make it into a paste by mixing with it a cupful of water. The unmelted lard, freed from skin Curry. — Take of beef, lamb, mutton, chicken, or game i y2 lbs. ; cut in small pieces and stew until tender, not broken. Set this aside until you have one onion cut fine and browned in but- ter and lard. Then add the powder (the components of which are named Curry Liquid CUSTARDS Apple Custard below), stirring all the time. To this should be added a little sweet milk. Turn into this the already prepared meat, of whatever kind. If much dressing or gravy be de- sired, some of the broth in which the meat has been stewed

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