Curry with Rice
From Domestic and economical cookery recipes, 1897
The rice for curry should be boiled fast for 12 or 15 minutes, strained, and allowed to dry before serving.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 82. The excerpt below is the record exactly as published.
ertspoonful of cocoanut (unsweetened) A little pepper and salt 4 lb. of rice METHOD. Melt the butter, and fry the onions slightly, add curry powder and flour, then stir in the stock gradually, let it thicken, add seasoning [and cocoanut, let all simmer slowdy for half an hour. Put in the meat, cut into dice, and when it is thoroughly heated (it must not boil) serve upon centre of hot dish, with border of boiled rice. N.B. — The rice for curry should be thrown into plenty of fast boiling water, with a little salt, and boiled fast for 12 or 15 minutes, then strained through a hair sieve, and allowed plenty of time to dry before a fire before serving. No. 559. HOT POT. INGREDIENTS. 1 lb. of beef and mutton 2 lbs. of potatoes 2 onions \ pint of water 2 teaspoonsful of flour 1 ,, of salt 4 of pepper METHOD. Cut the meat into nice sized pieces, mix the seasoning, 229 dip each piece of meat into it. Put half the meat at the bottom of a pie dish, then half the onions sliced, and half the potatoes peeled, parboiled and quartered. Repeat this, pour over the water, cover, as this keeps it moist, and bake in a slow oven 2 or 3 hours. N.B. — If the potatoes be not parboiled, they get very dry and hard No. 560. RISSOLES INGREDIENTS. ^lb. cold meat (chopped finely) | small onion „ £ tablespoonful of parsley (chopped finely) ^ tablespoonful of sauce or catsup METHOD. Melt the dripping in a small saucepan ; when hot put in the onion and fry till tender ; add flour
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