Curry of Sweetbreads

Ingredients

• equal parts of boiled sweetbreads
• and chicken
• 2 teaspoonfuls of chopped bacon
• 2 ounces of butter
• an onion
• two spoonfuls of curry powder
• a tablespoonful of flour
• the juice of a lemon

Method

1. 1

   Cut sweetbreads and chicken into dice.

2. 2

   Fry with bacon, butter, onion, and seasoning.

3. 3

   Add curry powder, flour, and enough broth to moisten.

4. 4

   Cook for 20 minutes, add lemon juice, and serve with rice.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.

CURRY OF SWEETBREADS. (England.) Cut into dice equal parts of boiled sweetbreads and chicken, mixed with 2 teaspoonfuls of chopped bacon, 2 ounces of butter, an onion, and seaisoning. Fry these carefully, add two spoonfuls of curry powder, a tablespoonful of flour, and enough white broth to moisten. Stir and cook 20 minutes, add the juice of a lemon

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