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Curry
From A year's cookery, 1880
Serves 1
The sauce should be thick, not liquid. Good curry is best served with rice.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 159. The excerpt below is the record exactly as published.
curry-powder, a dessert-spoonful of ground rice, and a few drops of browning. Stir in the pint of liquor, and boil the same over the fire, stirring it frequently, till it is thick and smooth like very thick gruel. Taste it, and if it is not sufficiently acid add a few drops of lemon-juice. Draw the pan back, put in the slices of meat, cover them with the sauce, and let them heat gently by the side of the fire 200 A YEAR'S COOKERY. for half an hour. The liquid must on no account boil, or the meat will be hard. Just before serving hold it over the fire for a minute to make it hot (but still, do not let it boil), put it on a dish, pile the rice round it like a wall, and serve. The sauce for curry should not be liquid, but thick. If apples are not at hand, green goose¬ berries or lemon-juice will supply the acidity required. The addition of a little freshly-grated cocoa-nut or grated Brazil nuts
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