Curry of Lamb a la Creole

Ingredients

• three pounds of shoulder of lamb
• one gill of tomatoes
• a green pepper cut into small pieces
• a border of hot, cooked rice

Method

1. 1

   Prepare as for the previous curry, adding tomatoes and green pepper ten minutes before serving.

2. 2

   Serve with rice around the dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 192. The excerpt below is the record exactly as published.

three pounds of shoulder of lamb cut into pieces about two inches square. Wash well in fresh water, drain, put into a saucepan, and cover with fresh water. Let it come to a boil, then strain through a colander, and wash again in water. Place the pieces in a saucepan, covering them with boiling water; 252 THE TABLE. season with two tablespoonfuls of salt, one teaspoonful of pepper, six small onions, and a bouquet (No. 254). Put the lid on, and cook forty minutes. Then strain off the liquor into another saucepan containing half a pint of roux blanc (No. 135), stirring well until it boils, and then let it stand on the corner of the stove. Break into a separate bowl four egg yolks with the juice of half a lemon, beaten well together. Add this to the sauce, dropping it in little by little, and stirring continually. Pour all over the lamb, and add one pint of cooked asparagus-tops, but be careful not to let it boil again. Serve with a border of hot, boiled rice all around the dish. 677. Curry of Lamb h 1'Indienne — Proceed exactly as for No. 676, only adding three tablespoonfuls of curry diluted in half a cupful of water. Instead of the asparagus-tops, use a border of hot, cooked rice, carefully arranged around the dish. Lay the curry of lamb on top and serve. 678. Curry of Lamb a la Creole.— The same as for No. 676, adding, ten minutes before serving, one gill of tomatoes cut in pieces, and a green pepper cut into small pieces, serving with a border of hot, cooked rice

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