Curry of Mutton

Ingredients

• one and a half pounds of mutton
• two level teaspoons of butter
• one large onion
• two level teaspoons of flour
• half a pint of broth
• half a lemon

Method

1. 1

   Boil mutton until tender.

2. 2

   In a skillet, melt butter and brown onion.

3. 3

   Add flour, mix, then add broth and stir until thick.

4. 4

   Add cut mutton and lemon, cover, and simmer for 10 minutes.

5. 5

   Serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 143. The excerpt below is the record exactly as published.

Curry of Mutton Any piece of cold roast or boiled mutton may be used for this dish. If none is at hand, boil until tender about one and a half pounds of mutton, and when tender place in a skillet two level teaspoons of butter, allow it to melt, and when hot add one large onion cut into very thin slices or chopped fine, and keep it stirred until a delicate brown ; now sprinkle over it two level tea- spoons of flour, stir until well mixed, and then add half a pint of the broth in which the mutton was boiled, stir until it thickens, then add the meat, cut into rather small pieces ; mix well with the gravy, add half a lemon

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