Curry

Ingredients

• every pound of meat
• a teaspoonful of curry powder
• a teaspoonful of curry paste
• a breakfast-cupful of gravy
• sliced onions
• hot butter

Method

1. 1

   Fry meat in butter until browned with onions.

2. 2

   Add stock, simmer, and thicken with curry powder and paste.

3. 3

   Serve with boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 449. The excerpt below is the record exactly as published.

Curry.— This favourite dish, especially a favourite with those who have resided in India, is often rendered unpalatable by the same curry -seasoning being used for every dish, however differently may be the viands of which it is corn- loosed. It nmst be evident that the same riavouring will not be suitable for a curry of chicken, of fish, or of calf's head. The season- ing should always be adapted to the character of the meat, and, if it can bo ascertained, to the ta.stc of those who have to eat it. The first thing to be attended to is to have good stock, secondly, suitable seasoning, and thirdly, plenty of jn-operly prepared rice, for the rest of the dish is only intended to serve as a sort of relish to this most important part of it. The meat, whether cooked or otherwise, should be cut into small convenient-sized pieces, and fried in hot butter until lightly browned, with sliced onions and mushrooms, or mushroom powder. A little good stock should then be added, which, after simmering a little while, should be thickened with curry powder, curry paste, and, if liked, a little ground rice. The boiled rice should be piled roimd the dish. Though fresh meat is always to be preferred as being more juicy, yet cold meat is excellent warmed up as a curry ; and it should be remembered that it does not require so much stewing as fresh. When other proportions are not given, a tea- spoonful of cui-ry powder, a tea-spoonful of curry paste, a tea-spoonful of ground rice, and a breakfast-cupful of gravy may bo allowed for every pound of meat

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