Curry Soup
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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 Recipes for the million (1891), page 56. The excerpt below is the record exactly as published.
CURRY SOUP. — This may be made from ox-cheek, cow-heel, rabbit, or fowl, but is best prepared from the two first mentioned. Cut up the meat, soak it well, and put it into a stew-pan with three or four sliced onions, a bunch of pot herbs, a little butter, salt, and pepper, half a pound of soaked rice, and a teaspoonful of curry powder
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