Curry of Cold Meat

Ingredients

• One pound cooked meat
• Small onion
• Apple
• One ounce butter
• Half an ounce curry powder
• Half an ounce rice flour
• Quarter teaspoonful curry paste
• Few drops lemon juice
• Half a pint stock

Method

1. 1

   Chop the apple and onion finely.

2. 2

   Heat the butter in a stewpan, fry the onion lightly, then add the apple, curry powder, and rice flour, cooking for a few minutes.

3. 3

   Gradually add the stock, season with salt, and add the curry paste and lemon juice.

4. 4

   Bring to a boil, skim, and simmer for about thirty minutes.

5. 5

   Cut the meat into small pieces, remove fat or skin, and add to the sauce, reheating without boiling for about half an hour.

6. 6

   Serve the curry on a hot dish with boiled rice on a separate dish.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 25. The excerpt below is the record exactly as published.

Curry of Cold Meat* One pound cooked meat. Small onion. Apple. One ounce butter Half an ounce curry powder. Half an ounce rice flour. Quarter a teaspoonful curry paste. Few drops lemon juice. Half a pint stock

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