Curry of Mutton

Ingredients

• Chop fine an onion
• 1 tablespoonful butter
• 1 tablespoonful curry powder
• 1 teaspoonful salt
• 1 tablespoonful flour
• 1 pint of hot stock
• Brown slices of cold mutton

Method

1. 1

   Fry onion in butter, mix curry powder, salt, and flour into the butter and onion.

2. 2

   Add hot stock gradually.

3. 3

   Brown mutton in salt pork, add to sauce, and simmer until tender.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 41. The excerpt below is the record exactly as published.

4 teaspoonful salt, I tablespoonful butter, worked in with the finger tips, mi.k to make a soft dough. Do not roll out but spread over the top of the berries with a spoon. Bake 30 minutes or until the crust is brown. Serve with a hard sauce. TUESDAY, MARCH 28 Breakfast. — Hominy with Cream. Sausage. Warmed Potatoes, Bread and Butter. Coffee. Dinner.- Corned Beef. Cabbage. Boiled Potatoes. Breadand Butter. Indian Pudding, 5upper.— Cold Sliced Corn Beef. Bread and Butter. Canned Fruit. Orange Cake. Orange Cake.— 3 eggs, (save one white for frosting) ij^ cup sugar, ^ cup hot water, grated rind of }4 an orange. Beat all to- gether and pour into ij's cups flour, mixed with. three teaspoon- fuls baking powder. Stir thoroughly and bake in layers. Orange Cream. — j4 pint milk, i egg, i teaspoonful corn starch, i tablespoonful flour, 2 tablespoonfuls sugar. Heat milk, beat other ingredients, add and boil till it thickens. Add rest of rind grated and juice of the orange. Spread on cake, frost the top with the white of egg, and a little orange juice thickened witn sugar. ■ SUNDAY, OCT. f Breakfast — Wheat Germ with Cream. Broiled Fresh 1 Mackerel. Creamed I'otatoes. Corn Muffins. . Coffee. -■• Dinner—Leg of Mutton. Caper Sauce. Mashed Potato. Peas. Bread and Butter. Pineapple Cream. Supper — Cabbage Salad. Thin Bread and Butter. Baked Pear.s. Cake. Tea. Pineapple Cream.— i quart can grated pineapple, put on stove in saucepan with */4 cup sugar, and ^2 cup water, let simmer. Dis- solve in winter, J^cup, in summer H cup gelatine in }4 cup water. When dissolved, pour into hot pineapple, strain through a colander and mash with spoon so pineapple will go through. Put in pan of cold water and let thicken, stirring often. When cool beat in i pint whipped cream, put in moulds. Other kinds of fruit may be used. MONDAY, OCT. Q Breakfast— Grapes. Eggs and Bacon. Bread and Butter. ^^K C Hominy Cakes with Maple Syrup. Coffee. ^^ s Dinner— Broiled Beef Steak. Potatoes. Stewed Tomatoes. Bread S and Butter. Rice Pudding. S Supper— Veal Loaf. Baking Powder Biscuit. Stewed Pears. 5 Cake. Tea. 5 Veal Loaf. — 3 pounds of raw veal, chopped fine, f' crackers, s rulled, 2 eggs, 3 spuonfuls butter, season. Mix thoroughly and bake S unc iftur. Slice thin for supper, when cold. It v.fill keep in a cool 5 place a long time. S TUESDAY, OCT. irn Breakfast— Baked Pears. Broiled Slice of Ham. 1 WJ C Hot Buttered Toast. Coffee. ■*- ^^ C Dinner— Broiled Lamb Chops. Potatoes. Canned Peas. Bread S and Butter. Bananas and Grapes. S Supper— Salad Put-pourri. Thin Bread and Butter. Canned Fruit. S Crullers. Chocolate. S Ckullers.— I egg, I tablespoonful sugar, i tablespoonful sour i cream, soda, size ofa pea, pinch of salt, flavor with nutmeg, flour. S Cut in fancy shapes and fry as doughnuts. S i < 4 1 1 MONDAY, OCT. f% Breakfast— California Breakfast Food with Cream. ^^ Poached Egg:s on Toast. Doughnuts. Coffee. ^^^ Dinner— Curry of Mutton. Potatoes. Rice. Bread and Butter. Steamed Pudding. Supper— Salmon Patties. Bread and Butter. Canned Blueberries. Cake. Chocolate. Curry of Mutton. — Chop tine and fry an onion in butter, ( i tablespoonful). Mix together i tablespoonful curry powder, i tea- spoonful salt, and i tablespoonful flour, and mix into the butter and onion. Add one pint of hot stock a little at a time. Brown slices of cold mutton

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