India Beef Curry

Ingredients

• Cut 3 pounds of beefsteak into inch pieces
• Sprinkle with salt
• and pepper
• and flour
• Add 1 onion chopped fine
• and 1 tablespoonful of vinegar
• let simmer with 1 tablespoonful of curry-powder
• and 1/2 cup of hot water

Method

1. 1

   Fry beef until brown.

2. 2

   Add onion and vinegar.

3. 3

   Cover and let simmer with curry powder and hot water until meat is tender.

4. 4

   Thicken the sauce with flour and butter.

5. 5

   Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 29. The excerpt below is the record exactly as published.

India Beef Curry. Cut 3 pounds of beefeteak ioto inch pieces. Sprinkle with salt, pepper and Qour and fry until brown. Add i onion chopped fine and i tablespoonfnl of vinegar. Cover and let simmer with i tablespoonful of curry-powder and ^ cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices. 3a — Bread Pudding a la Caramel. Mix 1 pint of soft bread-crumbs with j4 cup of seeded raisins, 3 tablespoon fuls of sugar and 2 eggs. Sti milk and bake in a well-bi dish until brown. Then ti Odoher brown sugai with ^ cup of milk and 4 tablespoonfuls of chocolate. Stir until smooth and spread hoc over the pudding. 31. — Irish Flummery. Take i piut of oatmeal ; poui on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened. Then add i cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cieam. NOVEMBER. I. — Swiss Fried Sweetbreads. Blanch the sweet breiids and sprinkle with salt and pepper

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