Curry of Beef, Veal or Poultry

Ingredients

• the meat
• two very finely-chopped peeled onions
• one teaspoonful of Madras curry paste
• 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

Method

1. 1

   Cut up the meat in small pieces, add onions, curry paste, apple, sugar, lemon juice, bouquet of herbs, flour, boiling milk, and optional banana and tomato.

2. 2

   Mix together.

3. 3

   Place in the paper bag and then on grid.

4. 4

   Allow forty-five minutes in a hot oven (350° Fahr.).

5. 5

   Rice to be boiled and served separately.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 131. 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, one i88 STANDARD COOKERY. peeled and chopped apple, half a teaspoonful of sugar, a little lemon juice, a little bouquet of herbs tied up. Add one tea- spoonful of flour, half a tumblerful of boiling milk, and a banana and tomato if liked

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