Indian Curry

Ingredients

• 2 onions
• 1 large potato
• 2 oz. of butter
• 1 tablespoon cocoanut
• A little pickle and apple
• 2 tablespoons of chutney
• 1 dessertspoon curry powder — more if liked hot
• A few drops of lemon juice
• A little ham or bacon fat

Method

1. 1

   The vegetables or meat for the curry must be cooked separately.

2. 2

   Peel and slice thin the onions, and cook in a saucepan with the butter till tender and brown, then add the potato raw (cut in dice), which cooks with the onion, grated cocoa-nut, chutney, curry powder, lemon juice, pickle and apple, ham, or bacon fat (which must be passed through a sieve); then add the meat, vegetable, egg, or fish of which the curry is to be made, and serve very hot.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 40. The excerpt below is the record exactly as published.

Indian Curry. 2 onions. 1 large potato. 2 oz. of butter. 1 tablespoon cocoanut. A little pickle and apple. 2 tablespoons of chutney. 1 dessertspoon curry powder — more if liked hot. A few drops of lemon juice. A little ham or bacon fat

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