Curry of Calf's Head

Ingredients

• one quart of the cold meat
• one table-spoonful of salt
• one-fourth of a teaspoonful of pepper
• one teaspoonful of curry-powder
• one tabler spoonful of chopped onion
• two large table-spoonfuls of butter
• two of flour
• one cupful of stock
• one cupful of milk

Method

1. 1

   Put the butter and onion in a frying-pan, and cook slowly for five minutes.

2. 2

   Add the flour and curry powder, and stir over a hot fire for one minute.

3. 3

   Draw back, gradually add the stock, return to heat, and stir until boiling.

4. 4

   Add the milk gradually, stirring all the while, and let simmer for three minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 291. The excerpt below is the record exactly as published.

Curry of Calf's Head. Use one quart of the cold meat, cut in slices, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, one teaspoonful of curry-powder, one tabler spoonful of chopped onion, two large table-spoonfuls of butter, two of flour, one cupful of stock, and one cupful of milk

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