Curry Soup

Ingredients

• the meat from an ox cheek
• four onions cut in slices
• three quarts of water
• half a pound of soaked rice
• a teaspoonful of curry powder
• pepper
• salt

Method

1. 1

   Cut the meat from an ox cheek and soak it for two hours.

2. 2

   Put it in a stewpan with four sliced onions, add three quarts of water, and stew slowly, removing the scum frequently.

3. 3

   Strain it, add half a pound of soaked rice, a teaspoonful of curry powder, pepper, and salt, and stew again for four hours.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 9. The excerpt below is the record exactly as published.

CURRY SOUP. (^UT the meat from an ox cheek, and soak it for two hours; then put it J in- a stewpan with four onions cut in slices, add three quarts of water, stew it slowly, and remove the scum frequently. Then strain it, add to it half a pound of soaked rice, a teaspoonful of curry powder, pepper and salt

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