Indian Curry

Ingredients

• Sour apple 1
• Onion 1
• Cucumber a large piece
• Chutney 1 teaspoonful
• Brown sugar ½ teaspoon
• Freshly grated cocoanut 1 teaspoon
• Curry powder 1
• Butter 1½ oz.
• Lemon juice to taste
• Fresh meat (cut into small pieces) 1 lb.
• Stock ½ pint

Method

1. 1

   Chop the apple, onion, and cucumber finely.

2. 2

   Fry until dark brown in the butter.

3. 3

   Dust the meat with flour, add to the vegetables, and fry until dark brown.

4. 4

   Mix the curry powder with the stock, add with chutney and sugar to the meat, and simmer slowly for several hours.

5. 5

   Add lemon juice and cocoanut just before serving.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 34. The excerpt below is the record exactly as published.

Sour apple (if convenient) i (cut into dice). Butter oz. ■^Curry powder i tablespoonful. Flour I Stock (warm) ^ pint. Lemon juice to taste. Seasoning. * N.B. — Curry powders vary greatly in strength, and the quantity used must vary accordingly. Fry the onions, apple, curry powder, and flour in the butter for twenty minutes ; add the stock and meat, simmer gently till quite tender ; add the lemon juice and seasoning. Serve with boiled rice round. Indian Curry. Sour apple i. Onion i. Cucumber a large piece. Chutney i teaspoonful. Brown sugar ^ ,, Freshly grated cocoanut i ,, Curry powder i Butter I J oz. Lemon juice to taste. Fresh meat (cut into small pieces) i lb. Stock J pint

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