Curry of Cold Meat
From Cookery for every household, 1914
Serves 4
Sufficient for 3 or 4 persons.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 400. The excerpt below is the record exactly as published.
Curry of Cold Meat 4 lb. cooked meat. I Lemon. | pt. curry sauce. | Boiled rice. Cut the meat in small dice, removing all skin, gristle, and superfluous fat. Make some good curry sauce, as directed in Recipe 685, put the prepared meat into it and allow it to re-heat and become thoroughly impregnated with the sauce, but do not boil. The best way of doing this re-heating is in a double saucepan, or au bain-marie. Serve in a deep dish and garnish with sliced lemon. Serve a dish of boiled rice
Cook this with the app: pantry check, scaling, and the assistant.