Curry of Beef, Veal, or Poultry

Ingredients

• two very finely chopped peeled onions
• one teaspoonful of Madras curry paste or curry powder
• one peeled and chopped apple
• half a teaspoonful of sugar
• a little lemon juice
• one teaspoonful of flour
• half a tumblerful of boiling milk
• a banana and tomato if liked
• a little bouquet of herbs tied up

Method

1. 1

   Cut meat into small pieces, mix with onions, curry paste, apple, sugar, lemon juice, flour, boiling milk, and optional banana and tomato.

2. 2

   Place in a paper-bag and cook in a hot oven for 45 minutes.

3. 3

   Serve with boiled rice.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 13. The excerpt below is the record exactly as published.

Curry of Beef, Veal, or Poultry. — Cut up the meat in small pieces, add two very finely chopped peeled onions, one teaspoonful of Madras curry paste or curry powder, one peeled and chopped apple, half a teaspoonful of sugar, a little lemon juice, a little bouquet of herbs tied up. Add one teaspoonful of flour, half a tumblerful of boiling milk, and a SOYER’S PAPER-BAG COOKERY 45 banana and tomato if liked

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