Indian Curry

Ingredients

• 2 large tablespoonfuls of curry powder
• a dessertspoonful of salt
• the same of black pepper
• 4 onions
• 1/4 lb. butter
• 1 1/2 lbs. meat
• 1/2 pint of milk
• lemon juice or Chile vinegar

Method

1. 1

   Fry and chop very fine four onions, then moisten the curry powder with water, and put it in a stewpan, with all the above ingredients, and a quarter of a pound of butter.

2. 2

   Let it stew for twenty minutes, stirring all the time to prevent burning, then add one and a half pounds of cold or fresh meat, or any fowl or rabbit, cut into short, thick pieces, without fat, add half a pint of milk or good stock to make the curry thick.

3. 3

   Boil all up at once, and let it stew gently for three or four hours.

4. 4

   When ready add lemon juice or Chile vinegar.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 37. The excerpt below is the record exactly as published.

Indian Curry — 2 large tablespoon! uls of curry powder, a dessertspoonful of salt, the same of black pepper, 4 onions, ^^ lb. butter, 1}/^ lbs. meat, ^ pint of milk, lemon juice or Chile vinegar. Two large tablespoonfuls of curry powder

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