Indiandinner
Curry of Lamb
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 56. The excerpt below is the record exactly as published.
Curry sauce 1 cup boiled rice Make curry sauce according to directions given in the chapter on "Sauces"; add the beef, finely chopped; bring to a boil and serve in a border of hot boiled rice. 149 T TTITT /^XriTTi O Planned for a LiUjt! 1 -U V JC/KO Famllv of Four Family o( Four CURRY OF LAMB Make and serve the same as curry of beef, adding a half teaspooB of chopped mint
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