Curry of Cold Meat

Ingredients

• three table-spoonfuls of butter
• three teaspoonfuls of flour
• one onion
• one teaspoonful of curry powder
• salt
• pepper
• one generous pint of stock or water
• about two pounds of any kind of cold meat

Method

1. 1

   Put the butter in the frying-pan, and when hot, add the onion.

2. 2

   When the onion turns yellow, add the flour and curry powder.

3. 3

   Stir for two minutes, add the stock or water, simmer for five minutes, and strain on the meat.

4. 4

   Simmer all together for ten minutes.

5. 5

   Serve with a border of rice or mashed potatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 187. The excerpt below is the record exactly as published.

three table-spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute in one table-spoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast Serve immediately. 376 MISS PARLOA'S NEW COOK BOOK. ECONOMICAL DISHES. Calf s Liver, Braised- Wash and wipe a calf's liver. Lard one side of it. Cover the bottom of the braising pan with slices of salt pork, using about a quarter of a pound. Cut an onion and half a carrot in small pieces, and spread over the pork. Lay the liver on this, and dredge thickly with salt, pepper and flour. Cover the pan, and place where it will cook slowly for half an hour. Add a bouquet of sweet herbs and three pints of stock or water. Put the pan in a moderate oven and cook for two hours. Baste frequently with the gravy in the pan, and salt, pepper and flour. About twenty minutes before the liver is done, add one teaspoonful of vinegar and one of lemon juice. Strain the gravy over the liver when it is dished. Beef Stew. Take the bones and hard, tough parts left from a roast of beef. Remove all the meat from the bones, and cut it in small pieces. Cut about a quarter of a pound of the fat of the meat in very small pieces. Put it in the stew-pan to fry. When it begins to brown, put in half a carrot, one small turnip, and two onions, cut fine. Stir over the fire for ten minutes. Take out the fat and vegetables, and put the bones in the bottom of the kettle. Add the meat and the cooked ECONOMICAL DISHES. 377 vegetables, but not the fat. Dredge well with salt, pepper, and flour, shaking in at least half a cupful of flour. Add three pints of water, and simmer gently one hour; then put in six potatoes, pared and cut in slices. Simmer one hour longer. Taste to see if seasoned enough. Draw for- ward where it will boil more rapidly. Stir the stew, and put in the dumplings. Cook just ten minutes. The cover of the stew-pan must fit tightly. There should be about two pounds of meat for this stew, not counting the bones. Cold Meat with Pure'e of Potato. Six good-sized potatoes, one table-spoonful of butter, one cupful of boiling milk, salt and pepper to taste. Pare and boil the potatoes, and mash light and fine. Add the butter, seasoning and boiling milk. Beat up light, and spread on a hot platter. Lay on this handsome slices of any kind of cold meat, and on each slice put a table-spoonful of hot gravy. Put a little gravy around the dish, and set in the oven for five minutes. Garnish with parsley, and serve. If there is no gravy left from the dinner of the day before, make a pint in the following manner : Put a quart of water with some of the hard pieces and bones of the meat, and boil down to one pint. Put one table-spoonful of butter in a frying-pan, and, when hot, add one table-spoonful of flour. Stir until dark brown, and strain the broth on this. Season with salt, pepper and, if you please, one spoonful of Halford sauce. Shepherds' Pie. One quart of any kind of cold meat, eight large potatoes, one small onion, one cupful of boiling milk, salt, pepper, and nearly a pint of gravy or stock, thickened with one table - spoonful of flour. Season the meat and put in a deep earthen dish. Grate the onion into the gravy, and pour 378 MISS PARLOA'S NEW COOK BOOK. over the meat. Pare, boil and mash the potatoes. Add the salt, pepper and milk and one table-spoonful of butter. Cover the pie with this, and bake gently half an hour. Shepherds' Pie, No. 2. Cut into dice one quart of any kind of cold meat. Mince very fine two table-spoonfuls of salt pork, and add to the meat. Pare and cut into dice four large uncooked potatoes ; grate or chop fine one onion ; chop fine one table-spoonfu] of parsley. Mix, and season well with salt and pepper, and add a large cupful of water. Put in a deep earthen dish. Make a paste with four potatoes, two table-spoonfuls of butter, a large cupful of boiling milk and a pint of flour. Pare, boil and mash the potatoes ; then add butter, salt and milk. When all is very light, beat in the flour, gradually. Sprinkle the board with flour, and roll the paste a little larger than the dish. Make a hole in the centre, to let out the air. Cover the dish with the paste, being careful to have the edge come inside the dish. Bake gently one hour. Bscaloped Meat. Chop the meat rather coarse. Season with salt and pep- per. For one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs. Put a layer of the meat in an escalop dish, then gravy, then a thin layer of crumbs ; and continue this until the dish is full. The last layer should be a thick one of crumbs. Cook in a hot oven from fifteen to twenty minutes. All kinds of cold meat can be escaloped, but beef is so dry that it is not so good as mutton, veal, etc. Curry of Cold Meat. Three table- spoonfuls of butter, three teaspoonfuls of flour, one onion, one teaspoonful of curry powder, salt, pepper, one generous pint of stock or water, about two pounds of any kind of cold meat

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