Curry of Mutton

Name: Curry of Mutton
Ingredients: two pounds of lean mutton; brown them in hot fat; put them in a curry sauce; arrange a border of boiled rice around the meat

From The home science cook book, 1902

Slices of cold cooked mutton may be used instead of fresh meat.

Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 58. The excerpt below is the record exactly as published.

Curry of Mutton. Cut two pounds of lean mutton into small pieces and brown them in hot fat ; put them in a curry sauce and simmer until tender. Place the meat on a hot dish and arrange a border of boiled rice around the meat

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