Curry

Ingredients

• Fresh meat (veal, mutton, or beef) 1 lb.
• Onions 2 (sliced)
• Sour apple (if convenient) 1 (cut into dice)
• Butter 1 oz.
• Curry powder 1 tablespoonful
• Flour 1
• Stock (warm) ½ pint
• Lemon juice to taste
• Seasoning

Method

1. 1

   Fry the onions, apple, curry powder, and flour in the butter for twenty minutes; add the stock and meat, and simmer gently until quite tender.

2. 2

   Add lemon juice and seasoning before serving with boiled rice.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 34. The excerpt below is the record exactly as published.

flour and water, well basted, and roasted till about half an hour before it is served, when the paste should be removed to allow the meat to brown. Venison is very close-grained, and requires to be roasted rather slowly, and an allowance must be made for the paste that covers it. Allow at least the same time as for mutton. Kidney beans should be served with venison ; also port wine sauce (p. 171), for which stock made from the venison bones should be used. Rice for Curry. Take Patna rice, wash it well, throw it into fast boiling water with salt, let it boil fast with the lid off for about twelve minutes. Strain through a wire sieve, and let the tap run over it for a minute. Dry gradually and well before the fire, stir often with a fork to separate the grains. Use half a pound of rice to one pound of curried meat. 8i Curry, Fresh meat (veal, mutton, or beef) i lb. Onions 2 (sliced). Sour apple (if convenient) i (cut into dice). Butter oz. ■^Curry powder i tablespoonful. Flour I Stock (warm) ^ pint. Lemon juice to taste. Seasoning

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