Curry

Ingredients

• one quart of cold meat
• three table-spoonfuls of butter
• one of chopped onion
• two table-spoonfuls of flour
• one heaping teaspoonful of curry-powder
• one pint of cold stock or cold water
• half a teaspoonful of salt
• One cupful of the uncooked rice

Method

1. 1

   Cut cold meat into small pieces, cook with butter and onion for five minutes.

2. 2

   Add flour and curry powder, stir for one minute, then add stock or water gradually.

3. 3

   Boil for two minutes, add salt, and boil for three more minutes.

4. 4

   Strain over meat in a stew-pan and cook for five minutes.

5. 5

   Serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 288. The excerpt below is the record exactly as published.

CURRY-POWDER AND ITS USES. It is remarkable how few people in this country un- derstand how to prepare a sauce or a dish with the use of curry-powder. This should not be the case, as a bottle of the powder, costing only twenty-five cents, will^enable one to make agreeable changes in the composition of dishes for twenty or more meals. When used in a soup, the quantity must be very small, just enough to give a little tone, — say half a teaspoonful to three or four quarts of soup or of a stew ; but when used in a sauce for meat or fish, there should be enough to give color and pronounced character. When the taste for this con- diment is acquired, it proves strong. Curry is especially useful in flavoring sauces for meats and fish which have been warmed over, making them very appetizing. The simplest mode of preparing a dish of curry is this : Free one quart of cold meat of skin, fat, and bones, and cut it into small pieces. Put it in a frying-pan with three table-spoonfuls of butter and one of chopped onion. Cook for five minutes, stirring frequently. Now add two table-spoonfuls of flour and one heaping teaspoonful of curry-powder (Cross & BlackwelPs u Genuine Indian Curry " is the best). Stir for one minute ; then draw the pan back, and gradually add one pint of cold stock or cold water. Boil for two minutes, stirring all the time ; then add half a teaspoonful of salt, and boil for three minutes longer. Sprinkle a generous teaspoonful of salt on the cold meat, and put the meat in a stew-pan. Strain the curry- sauce over it, and cook the dish for five minutes. Serve with boiled rice. One cupful of the uncooked rice

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