Curry Gravy
From Cassell's dictionary of cookery, 1892
Serves 2
Adjust seasoning to taste.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 449. The excerpt below is the record exactly as published.
a quarter of a pound of butter, and fry ; two sliced onions in it till lightly browned. j Then fry the chicken. Add the milk of a cocoa-nut, and sinuner all gently together for a quarter of an horn-. Stir in the juice of a small lemon, and serve with rice. Time, three- quarters of an hour. Probable cost, 3s. 6d. Sufficient for fom- or five persons. Curry Gravy. — Make a powder by mixing together two table-spoonfuls of ground rice with a salt-spoonful of pepper, a salt-spoonful of salt, and a salt-spoonful of mixed sweet herbs dried [ and powdered. Cut two pounds of voal into pieces about an inch and a half square and half I an inch thick. Dip them in hot butter, then I in the powder, and fry them in butter till lightly i bro\vned on both sides. Mix a quarter of a I pound of butter very smoothly with a dessert- j sjDoonful of curiy powder, a dessert-spoonful of curry paste, and one leaf of noint dried and powdere
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