Curry

Ingredients

• two apples
• two onions
• one ounce of butter or dripping
• one tablespoonful of curry-powder
• one tablespoonful of rice flour
• half a pint of stock or water
• the juice of half a lemon
• a good pinch of salt
• a good pinch of pepper

Method

1. 1

   Chop apples and onions, cook in hot butter for 10 minutes.

2. 2

   Add curry powder and rice flour, cook well.

3. 3

   Add stock, boil, remove scum.

4. 4

   Pass through a sieve, add cold meat, stir until hot but do not boil.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 37. The excerpt below is the record exactly as published.

Curry. Take two apples ; peel them ; chop them up ; also two onions prepared {see Onions) and finely minced. Put into a saucepan one ounce of butter or dripping; when it is quite hot put into it the minced apples and onions ; cook these all over the fire ten minutes ; the onions will brown, but the apples will not. Then add one tablespoonful of curry-powder, one tablespoonful of rice flour ; cook these raw material well together, as this is the foundation of all good curries. Then add half a pint of stock or water ; boil it up well and remove the scum as it rises ; flavour with the juice of half a lemon, a good pinch of salt

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