Curry

Ingredients

• cooked meat
• a nice curry sauce
• some hard-boiled eggs
• half an ounce of butter
• delicately fried onion
• a teaspoonful of curry

Method

1. 1

   Prepare curry sauce, add meat and eggs, soak.

2. 2

   Heat gently without cooking.

3. 3

   For leftovers, stir in butter, fried onion, curry powder, and milk, then reheat.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 68. The excerpt below is the record exactly as published.

curry should properly be freshly cooked for the purpose, but very palatable dishes of this kind may be made with cooked meat, granted a little care. For the ordinary form pre- pare a nice curry sauce (see sauces), and when ready lay in the meat cut into neat pieces, with some hard- boiled eggs, either sliced or quartered, and leave it to soak in this for as long a time as you can afford ; when wanted heat very gently without allowing it actually to cook, and serve very hot with a dish of boiled rice. Few people realise how easy it is to re- serve curry. Let the curry left over stand in its dish, in its own gravy, till wanted, then stir in half an ounce each of butter and delicately fried onion, a teaspoonful of curry

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