Curry of Brisket of Lamb

Ingredients

• two pounds of lamb
• butter
• salt
• half a teaspoonful of chopped green mint
• a wineglassful of Rhine wine
• two teaspoonfuls of curry powder
• the juice of an orange
• a border of rice

Method

1. 1

   Cut up the lamb into neat pieces, brown them in a frying pan with butter seasoned with salt and mint.

2. 2

   Add Rhine wine and curry powder, simmer for 45 minutes.

3. 3

   Prepare a border of rice, place the lamb in the center, squeeze orange juice over it, sprinkle with sugar, and serve.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 13. The excerpt below is the record exactly as published.

Curry of Brisket of Lamb. — Cut up two pounds of lamb into neat pieces, browTi them nicely in a frying pan with butter seasoned with salt and half a teaspoonful of chopped green mint ; add a wineglassful of Rhine wine and two teaspoonfuls of curry powder, simmer slowly three-quarters of an hour ; prepare a border of rice, put the lamb in the centre ; squeeze the juice of an orange

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